BAKED PANCAKE WITH PEACHES
A delicious way to add fruit into breakfast! Okay, it should probably serve 4 but if you have big eaters, don't be surprised if it is divided! Fortunately, you can put this together fast. Serve with vanilla yogurt.
Provided by HisAnomaly
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Melt butter in a cast-iron skillet in the preheating oven.
- Combine peach slices, brown sugar, and cinnamon in a bowl; gently toss to coat the peaches well.
- Beat eggs, milk, flour, vanilla extract, salt, and nutmeg together in a bowl until batter well-combined but a little lumpy; pour into skillet. Top batter with the peach mixture.
- Bake in preheated oven until set in the middle, about 20 minutes.
Nutrition Facts : Calories 177.6 calories, Carbohydrate 21.6 g, Cholesterol 132.8 mg, Fat 7 g, Fiber 0.8 g, Protein 6.9 g, SaturatedFat 3.3 g, Sodium 83.2 mg, Sugar 9.1 g
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
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.
EMERIL'S WARM PEACH PANCAKES WITH VANILLA BEAN ICE CREAM AND A DRIZZLE OF WARM CARAMEL SAUCE
Steps:
- For the pancakes: Preheat the oven to 400 degrees F. Place a 10-inch cast iron skillet in the oven.
- In a large bowl mix together the milk and creme fraiche until smooth. Whisk in the eggs and lemon zest and whisk together until smooth. Add the flour, salt and the sugar and whisk until smooth. Remove the skillet from the oven and place on the stove over low heat. Add the butter to the skillet and swirl around the bottom of the pan until it is completely melted. Add the batter to the skillet and return to the oven and bake until pancake puffs up around the edges, 20 minutes.
- For the peaches: To a hot skillet, add butter and melt. Add peaches and saute for 3 minutes, until beginning to soften. Add brown sugar, lemon juice, cinnamon and nutmeg and cook another 2 minutes.
- To Finish: Remove pancake from the oven. Slide pancake onto a large plate. Top pancake with peaches. Top with a scoop of vanilla ice cream, caramel sauce and powdered sugar and mint.
- In a small, heavy-bottomed saucepan, combine the sugar and water and bring the mixture to a boil, stirring often. Cook, stirring occasionally, until the mixture is a deep caramel color and has the consistency of a thin syrup, 10 to 15 minutes. Remove from the heat. Stir in the cream, return the saucepan to the high heat, and boil the sauce until it regains the consistency of a thick syrup, about 2 minutes. Cool.
- Recipe adapted from Creole Christmas Cookbook, by Emeril Lagasse, with Marcelle Bienvenu, published by William Morrow, 1997
GINGER PANCAKES WITH PEACH TOPPING
Steps:
- Combine the flour, ginger, salt and baking soda in a mixing bowl. Stir with a fork until the dry ingredients are well mixed. Add the melted butter, sugar, buttermilk and egg all at once and stir only until the batter is completely moistened but still lumpy.
- Heat a greased griddle or skillet over medium heat. Using a serving spoon, drop about 1 1/2 tablespoons batter onto the griddle. (The batter is thick, so you may have to spread it a little with the back of the spoon after dropping onto griddle). Cook over medium heat, and turn the pancakes as soon as they hold together when you slide a spatula under them.
- Keep pancakes warm in a low oven until ready to serve and top with a spoonful of Peach Topping.
- Put the sliced peaches in a saucepan and add the sugar, water and cardamom. Cook over medium heat, stirring often, for about 10 minutes, or until the fruit is soft and syrup is thick. Taste and add more sugar if the fruit is too tart. Remove from heat and stir in the lemon juice. Place a spoonful of peaches onto Ginger Pancakes.
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.
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