SUNNY'S PEACHES AND CREAM PANCAKE
Steps:
- Preheat the oven to 375 degrees F.
- In a medium bowl, make enough pancake batter according to the package instructions to make 6 pancakes. Whisk the lemon juice into the batter. Let rest in the refrigerator while you make the peaches.
- Heat an oven-safe 10-inch nonstick skillet over medium heat. Add the butter, brown sugar, cinnamon and a pinch of salt. Cook and mix together until the butter is melted and the mixture is combined. Add the frozen peaches and mix to coat. Let cook for 1 to 2 minutes. Pour the pancake batter over the peach mixture. Transfer to the oven and bake until golden brown and a toothpick inserted in the center comes out clean, 15 to 20 minutes.
- In a medium bowl whisk together the cream cheese, lemon zest and powdered sugar. Add 1/2 cup heavy cream and a pinch of salt. The icing should be thick but pourable. If needed, whisk in more heavy cream 1 tablespoon at a time until pourable.
- Remove the pancake from the oven. Slice like a pie and serve each slice drizzled with the icing.
PEACHY BAKED PANCAKE
A great alternative to the everyday pancake. This recipe calls for sliced peaches, but any fruit can be substituted. Try bananas and chocolate chips for a special treat.
Provided by KENDRA U
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Baked Pancake Recipes
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Put margarine in a pie dish and melt in the preheating oven.
- Mix eggs, flour, and milk in a bowl; pour over melted butter. Arrange peach slices atop the egg mixture. Sprinkle sugar over the peach slices.
- Bake in preheated oven until the pancake is firm in the center, about 30 minutes.
Nutrition Facts : Calories 317 calories, Carbohydrate 41 g, Cholesterol 127.6 mg, Fat 12.7 g, Fiber 0.8 g, Protein 9.5 g, SaturatedFat 3.2 g, Sodium 165.9 mg, Sugar 17.3 g
PEACHY PANCAKES
Now peach pancakes are in season any time of the year. Try these pancakes made with Yoplait® Fruitful™ yogurt. They are just peachy.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 20m
Yield 6
Number Of Ingredients 11
Steps:
- Heat griddle or skillet over medium heat or to 350°F. Grease griddle if necessary. In large bowl, beat flour, brown sugar, baking powder, baking soda and salt with whisk. Stir in milk, yogurt and egg. To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.
- For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook until pancakes are puffed and dry around edges. Turn, and cook other sides until golden brown. Serve topped with syrup, pecans and whipped cream.
Nutrition Facts : Calories 300, Carbohydrate 53 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 30 g, TransFat 0 g
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
PEACHY DUTCH PANCAKE
After my daughter attended a slumber party, she raved about a Dutch pancake they had for breakfast. She asked her friend's mom for the recipe so we could make it at home. This is my version.-Carol Rogers, Tipton, IA
Provided by Taste of Home
Time 30m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 425°. Place butter in a 13x9-in. baking dish. Place in oven 3-4 minutes or until butter is melted; carefully swirl to coat bottom and sides of dish. Carefully add peaches; return to oven for 3-4 minutes or until bubbly., Meanwhile, in a large bowl, whisk eggs until frothy. Add milk and extract. Whisk in flour, sugar and salt. Pour into hot baking dish. Bake 10-12 minutes or until puffed and sides are golden brown., Remove from oven; serve immediately with preserves and syrup., To Make Ahead:Prepare pancake batter as directed. Refrigerate, covered, several hours or overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 425°. Prepare baking dish as directed. Whisk batter until blended; pour into hot baking dish. Bake, as directed, until puffed and sides are golden brown.
Nutrition Facts : Calories 235 calories, Fat 8g fat (4g saturated fat), Cholesterol 109mg cholesterol, Sodium 319mg sodium, Carbohydrate 33g carbohydrate (18g sugars, Fiber 1g fiber), Protein 7g protein.
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
PEACHY PANCAKES
A peachy keen way to serve up pancakes! Yogurt adds protein and helps leaven these exceptionally tender pancakes.If desired, other fruit yogurts can be substituted for the peach. From Country Living Magazine.
Provided by Sharon123
Categories Breakfast
Time 20m
Yield 8 4inch pancakes
Number Of Ingredients 13
Steps:
- In a large bowl, combine flour, sugar, baking powder, baking soda, salt, and nutmeg; set aside.
- In a medium-size bowl, with wire whisk, beat together egg, yogurt, water, 1 tbls.
- oil, and the vanilla until blended.
- Add yogurt mixture to flour mixture, gently stirring just until dry ingredients are moistened.
- (Mixture will be a bit lumpy and thick, more like a cake batter than a traditional pancake batter.) Lightly oil a griddle or 6-inch skillet and heat over medium heat.
- Spread a 1/4 cup of batter on griddle to make a 4-inch pancake.
- Cook until bubbles form and begin to break on top surface; flip pancake and cook until bottom is golden brown.
- Remove pancake and keep warm on a baking sheet in 200*F.
- oven.
- Repeat with remaining batter, adding more oil to skillet as necessary.
- Serve pancakes warm with maple syrup, if desired.
- Enjoy!
FLUFFY PEACH PANCAKES
The secret to fluffy pancakes is letting the batter rest and mixing with a light hand. If you have time, make the batter the night before and let it rest in the refrigerator overnight. Allow batter to come to room temperature before cooking pancakes. Make sure kids don't over-mix when whisking the wet ingredients into the dry. From the LCBO magazine.
Provided by evelynathens
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Sift flour, sugar, baking powder, baking soda and salt into a large bowl.
- In a separate medium bowl, whisk together buttermilk, butter, eggs and vanilla.
- Slowly add wet mixture to dry mixture, whisking just until combined. Cover and let rest 1 hour.
- To make pancakes, preheat oven to 200F (100C).
- Melt some butter in a large nonstick skillet over medium heat. Add 1/3 cup (75 mL) batter and reduce heat to medium-low. Cook pancake 2 to 3 minutes or until top bubbles, then flip. Continue cooling 2 to 3 minutes longer or until cooked through. Transfer pancake to heatproof platter and keep warm in preheated oven. Repeat with remaining batter, adding fresh butter to the skilled each time.
- To make peaches, wipe skillet clean and melt butter on medium-low heat. Add peaches and sauté, turning once, 2 to 3 minutes or until beginning to soften. Add sugar, lemon juice and cinnamon and cook for 1 minute longer.
- Serve pancakes with peaches and maple syrup.
Nutrition Facts : Calories 443.4, Fat 18.1, SaturatedFat 10.4, Cholesterol 147, Sodium 705.2, Carbohydrate 59.9, Fiber 2.2, Sugar 22.7, Protein 11.1
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
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