PEACH PANCAKES WITH BUTTER SAUCE
Steps:
- In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt. Combine the milk, eggs and oil; add to dry ingredients just until moistened. Fold in peaches., Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown., Meanwhile, in a small saucepan, combine the corn syrup, sugar, butter and egg. Cook and stir over medium heat until mixture is thickened and coats the back of a spoon. Stir in vanilla. Serve with pancakes.
Nutrition Facts : Calories 507 calories, Fat 18g fat (7g saturated fat), Cholesterol 104mg cholesterol, Sodium 485mg sodium, Carbohydrate 82g carbohydrate (37g sugars, Fiber 1g fiber), Protein 8g protein.
BRANDIED PEACH SAUCE
This peach sauce is a favorite over ice cream, cake, pancakes, waffles. If you do not want to use the brandy, peach or apricot nectar is a good substitute. Plain brandy can also be substituted if desired.
Provided by Poppy
Categories Sauces
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine the water, brandy, preserves, sugar, and salt in a medium heavy saucepan.
- Bring to a boil, stirring occasionally until the sugar dissolves.
- Reduce the heat to medium, add the peaches and cook for 3-5 minutes, or until the peaches are tender.
- Remove the peaches from the pan with a slotted spoon and place in a serving bowl.
- Cook the syrup until very thick- about ten minutes.
- Toss with the peaches and vanilla.
- The sauce can be served immediately, or can be served at room temperature or chilled.
Nutrition Facts : Calories 107.4, Fat 0.3, Sodium 43.3, Carbohydrate 25.5, Fiber 2, Sugar 22, Protein 1.2
PEACH PANCAKES
Make and share this Peach Pancakes recipe from Food.com.
Provided by Bliss
Categories Breakfast
Time 25m
Yield 5-6 serving(s)
Number Of Ingredients 9
Steps:
- Mix dry ingredients in large bowl.
- Combine egg and milk; add dry ingredients and beat until smooth; add margarine.
- Add peaches and mix well.
- Bake on ungreased, hot griddle.
- Serve hot with butter and cinnamon.
Nutrition Facts : Calories 308.5, Fat 8.8, SaturatedFat 2.9, Cholesterol 52.5, Sodium 554.5, Carbohydrate 48.1, Fiber 1.9, Sugar 5.6, Protein 9.2
BAKED PEACH PANCAKE
This dish makes for a dramatic presentation. I usually take it right from the oven to the table, fill it with peaches and sour cream and serve it with bacon or ham. Whenever I go home, my mom (the best cook I know) asks me to make this. -Nancy Wilkinson, Princeton, New Jersey
Provided by Taste of Home
Time 35m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine peaches, sugar and lemon juice; set aside. In a large bowl, beat eggs until fluffy. Add the flour, milk and salt; beat until smooth. , Place butter in a 10-in. ovenproof skillet in a 400° oven for 3-5 minutes or until melted. Immediately pour batter into hot skillet. Bake for 20-25 minutes or until pancake has risen and puffed all over. , Fill with peach slices and sprinkle with nutmeg. Serve immediately, with sour cream if desired.
Nutrition Facts : Calories 149 calories, Fat 7g fat (4g saturated fat), Cholesterol 105mg cholesterol, Sodium 272mg sodium, Carbohydrate 17g carbohydrate (8g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic exchanges
BETTY CROCKER PEACH PANCAKES
Make and share this Betty Crocker Peach Pancakes recipe from Food.com.
Provided by Christineyy
Categories Breads
Time 30m
Yield 10 pancakes
Number Of Ingredients 9
Steps:
- Beat egg with hand beater until fluffy.
- Add rest of ingredients.
- Grease griddle and heat.
- Pour about 3 tbsp batter onto hot griddle and cook until edges of pancake puff and look dry around edges.
- Flip, and cook opposite side until golden brown.
Nutrition Facts : Calories 104.9, Fat 4, SaturatedFat 0.9, Cholesterol 21.2, Sodium 241.6, Carbohydrate 14.8, Fiber 0.6, Sugar 3.8, Protein 2.7
FRESH PEACH SAUCE
I like to make my breakfast table as pretty as possible. This peach sauce adds a warm golden color to the table and terrific flavor to pancakes, waffles and French toast.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 1 cup.
Number Of Ingredients 6
Steps:
- In a small saucepan, mix sugar, cornstarch and nutmeg; stir in water until smooth. Add peaches; bring to a boil, stirring constantly. Cook and stir 2-3 minutes or until thickened. Remove from heat; stir in extract. Serve warm.
Nutrition Facts : Calories 23 calories, Fat 0 fat, Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 6g carbohydrate, Fiber 1g fiber), Protein 0 protein.
PEACH PANCAKES WITH RASPBERRY SAUCE
Whats not to like about fancy pancakes. These are very yummy. This recipe works well with fresh or canned peaches, and fresh or frozen raspberries.
Provided by Baby Kato
Categories Breakfast
Time 15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Sauce Prepare sauce by placing all ingredients except for ice cream in blender.
- Reserve raspberry sauce and ice cream for garnish.
- Pancakes-6 Combine egg, butter and milk.
- In a seperate bowl add flour, salt, sugar and baking powder together.
- Quickly combine flour mixture to egg mixture.
- Heat griddle and butter lightly.
- Pour batter onto pan, when partially cooked add peaches to each pancake.
- Cook for 1 minute then turn.
- When pancakes are ready served garnished with ice cream scope and raspberry sauce.
FRESH PEACH PANCAKES WITH QUICK STRAWBERRY-PEACH SAUCE
Make and share this Fresh Peach Pancakes With Quick Strawberry-Peach Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 1h15m
Yield 14 pancakes
Number Of Ingredients 16
Steps:
- Make the sauce: add strawberries, peaches, Grand Marnier, and vanilla to a blender or food processor fitted with metal blade; whirl until smooth.
- Taste and add powdered sugar as needed.
- Store covered in the refrigerator until ready to use; will keep for 1 day.
- Make the pancakes: in a bowl, whisk the flour, brown sugar, baking powder, ginger, and cinnamon.
- In another bowl, whisk the milk, eggs, melted butter, Grand Marnier, and vanilla together to blend thoroughly.
- Pour the liquid ingredients over the dry ingredients and mix using a whisk, stopping when everything is combined (don't worry if the batter is a little lumpy).
- With a rubber spatula, gently fold in the peaches.
- Lightly butter or oil your griddle or skillet.
- Preheat over medium heat (if using an electric griddle, set to 350°).
- Spoon ¼ cup batter onto the griddle for each pancake, allowing space for spreading and use a spatula or the back of your spoon to lightly press the batter into rounds.
- When the undersides of the pancakes are golden and the tops are speckled with bubbles that pop and stay open, flip the pancakes over with a wide spatula and cook until the other sides are light brown.
- Serve immediately w/ Quick Strawberry-Peach Sauce.
Nutrition Facts : Calories 138.7, Fat 5.1, SaturatedFat 2.9, Cholesterol 42.2, Sodium 56.7, Carbohydrate 20.2, Fiber 1.1, Sugar 8, Protein 3.4
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