PRALINE PEACH PANCAKES
From Betty's Soul Food Collection ... Peach yogurt, brown sugar and pecans create the wow in yummy pancakes with a matching syrup.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 25m
Yield 12
Number Of Ingredients 9
Steps:
- In 1-quart saucepan, heat all syrup ingredients over low heat, stirring occasionally, until hot; keep warm.
- Heat griddle to 375°F or heat skillet over medium heat; grease with shortening if necessary (or spray with cooking spray before heating).
- In large bowl, stir all pancake ingredients until blended. Pour batter by slightly less than 1/4 cupfuls onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown. Serve with syrup.
Nutrition Facts : Calories 170, Carbohydrate 30 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Pancake, Sodium 200 mg, Sugar 12 g, TransFat 0 g
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.
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
PRALINE PEACH COBBLER
This recipe from the Missouri Ozarks represents our area well because so many farms have peach trees. Cobbler is a delicious dessert for picnics and potluck dinners. It can be served cold or warm, and is especially good topped with a generous scoop of vanilla ice cream.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, mix 1-1/2 cups sugar, cornstarch and cinnamon. Stir in water until smooth. Add peaches. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Pour into a lightly greased 13x9-in. baking dish; set aside. , In a bowl, combine flour and remaining sugar; cut in shortening until mixture resembles coarse crumbs. Add buttermilk and stir just until moistened. If needed, add additional buttermilk, 1 tablespoon at a time, until dough clings together. Turn onto a floured surface; knead gently 6-8 times. Roll into a 12x8-in. rectangle. , Combine butter, brown sugar and pecans; spread over the dough to within 1/2 in. of edges. Starting with long side, roll up jelly-roll style. Cut into twelve 1-in. pieces. Place on top of the peach mixture. Bake, uncovered, at 400° for 25-30 minutes or until golden brown.
Nutrition Facts : Calories 409 calories, Fat 18g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 282mg sodium, Carbohydrate 61g carbohydrate (40g sugars, Fiber 4g fiber), Protein 4g protein.
PEACH PRALINE BOMBES WITH PEACH SYRUP
Categories Milk/Cream Blender Ice Cream Machine Egg Fruit Nut Dessert Frozen Dessert Peach Almond Summer Chill Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 22
Steps:
- Make peach custard for ice cream:
- Slice peaches 1/4 inch thick, then toss with 1/4 cup sugar and lemon juice in a bowl. Let stand 30 minutes.
- While peaches are standing, bring cream just to a boil in a heavy saucepan. Whisk together yolks, remaining 1/2 cup sugar, and salt in a bowl, then add cream in a slow stream, whisking. Pour into saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until it coats back of spoon and registers 170°F on an instant-read thermometer (do not let boil). Pour through a very fine sieve into a clean bowl and cool, stirring occasionally.
- Purée peaches in batches in a blender until very smooth and force through very fine sieve into custard, pressing hard on and discarding solids. Whisk in extracts and chill, covered, until cold, 2 to 3 hours. (Do not chill longer than 3 hours or custard will discolor.)
- Make praline while custard chills:
- Lightly butter a small baking sheet or a sheet of foil.
- Bring sugar and water to a boil in a small heavy saucepan, stirring until sugar is dissolved. Boil syrup without stirring, washing down any sugar crystals on side of pan with a pastry brush dipped in cold water, until syrup turns a golden caramel. Remove from heat and stir in almonds. Pour praline onto baking sheet and cool completely.
- Break praline into pieces and pulse in a food processor until finely ground with some small pieces remaining.
- Freeze ice cream:
- Freeze peach custard in ice cream maker, then transfer to a bowl and keep in freezer while assembling bombes.
- Assemble bombes:
- Beat cream in a bowl with an electric mixer until it just holds stiff peaks, then fold in vanilla and crushed praline.
- Spoon about 1/2 cup ice cream into 1 paper cup and spread it evenly over bottom and about two-thirds of the way up side of cup, forming a well. Spoon a rounded 1/4 cup praline filling into well and top with another 1/4 cup ice cream, spreading evenly to cover filling. Cover cup tightly with foil and put in freezer. Make 5 more bombes in same manner. Freeze bombes at least 8 hours and up to 2 days.
- Make peach syrup:
- Chop peaches, then bring to a boil with sugar in a 3- to 4-quart saucepan over moderate heat, covered, stirring occasionally until sugar is dissolved. Reduce heat and simmer, covered, until peaches are very soft and have given off liquid, about 15 minutes. Pour peaches and syrup through a fine sieve into a bowl, pressing on and discarding solids. Stir in lemon juice and cool syrup. Chill, covered, until cold.
- To serve, carefully tear off each paper cup. Invert bombes onto plates and halve each with a sharp knife. Let stand about 5 minutes to soften slightly, then drizzle about 2 tablespoons peach syrup around each serving.
CHOCOLATE PRALINE PANCAKE CAKE
If you like a sweet chocolate filling for your pancake you'll love this indulgent fondant cake with deep, rich sauce
Provided by Good Food team
Categories Dessert
Time 1h
Number Of Ingredients 12
Steps:
- Prepare pancakes following a classic recipe (see 'Goes well with').
- Lightly brush a baking sheet with sunflower oil. Tip the caster sugar into a medium-size saucepan, add 2-3 tbsp of water and set the pan over a low-medium heat to allow the sugar to slowly dissolve into the water. Bring to the boil and continue to cook until the syrup becomes amber-coloured caramel.
- Working quickly, tip the blanched almonds and salt into the pan and continue to cook for 30 secs-1 min until the caramel turns deep amber and the almonds are toasted. Tip the praline onto the oiled baking sheet and leave until completely cold and hardened. Break the praline into chunks and whizz in the food processor until coarsely chopped.
- To make the chocolate sauce, combine all the ingredients in a heatproof bowl set over a pan of barely simmering water. Stir occasionally until smooth and silky. Remove from the heat and cool to room temperature.
- Heat oven to 180C/160C fan/gas 4. Lay one pancake in the bottom of a 20cm springform tin and spread over 1 tbsp of chocolate sauce. Scatter with chopped praline and top with another pancake. Continue in this manner until you have used all 12 pancakes, topping the stack with a pancake.
- Cover the tin with foil and bake on the middle shelf of the oven for around 20 mins or until hot through. Gently warm the remaining chocolate sauce, cut the cake into wedges and serve scattered with the remaining praline chocolate sauce, and a bowl of lightly whipped cream alongside.
Nutrition Facts : Calories 775 calories, Fat 48 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 56 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 0.51 milligram of sodium
PRALINE-PEACH MUFFINS
Make and share this Praline-Peach Muffins recipe from Food.com.
Provided by Asha1126
Categories Quick Breads
Time 45m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 400ºF.
- Grease bottoms only of 12 regular-size muffin cups or line with paper baking cups.
- To make Pecan Topping: Cut 1 tablespoon cold butter into 1/4 cup packed brown sugar and 1/4 cup chopped pecans (last three ingredients), using pastry blender or crisscrossing 2 knives, until crumbly. Set aside.
- Beat brown sugar, milk, oil, vanilla and egg in large bowl with fork. Stir in flour, baking powder and salt just until flour is moistened. Fold in peaches and pecans.
- Divide batter evenly among muffin cups (cups will be almost full). Sprinkle with Pecan Topping.
- Bake 18 to 20 minutes or until golden brown. Immediately remove from pan.
- Cool and enjoy.
Nutrition Facts : Calories 243.6, Fat 12.9, SaturatedFat 2.2, Cholesterol 21.6, Sodium 132.3, Carbohydrate 29.7, Fiber 1.3, Sugar 14.8, Protein 3.4
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
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
More about "praline peach pancakes recipes"
PEACH PANCAKES - LIFE, LOVE, AND GOOD FOOD
From lifeloveandgoodfood.com
PEACH AND POPPYSEED PANCAKES - CHATELAINE
From chatelaine.com
PECAN PRALINE PANCAKES – GARDEN & GUN
From gardenandgun.com
PRALINE PEACH PANCAKES RECIPE BY YOPLAIT - THE DAILY MEAL
From thedailymeal.com
4/5 (1)Total Time 25 minsEstimated Reading Time 1 minCalories 466 per serving
- Step 1 In 1-quart saucepan, heat all syrup ingredients over low heat, stirring occasionally, until hot; keep warm.
- Step 2 Heat griddle to 375°F or heat skillet over medium heat; grease with shortening if necessary (or spray with cooking spray before heating). Step 3 In large bowl, stir all pancake ingredients until blended. Pour batter by slightly less than 1/4 cupfuls onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown. Serve with syrup.
PRALINE PEACH PANCAKES RECIPE | FOOD NETWORK
From foodnetwork.com
Servings 12Total Time 25 minsDifficulty 25 min
PRALINE PECAN PANCAKES - CRAZY FOR COOKIES AND MORE
From crazyforcookiesandmore.com
CREAM ZUCCHINI PANCAKES WITH PRALINE DRIZZLE - PURELY PECANS
From purelypecans.com
BEST PEACH COBBLER PANCAKES RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
PECAN PRALINE PANCAKES - FOOD LOVIN FAMILY
From foodlovinfamily.com
PEACH PRALINE PANCAKES - NEW ENGLAND TODAY
From newengland.com
PEACH PANCAKES WITH MAPLE CREAM SYRUP - THE WOKS OF LIFE
From thewoksoflife.com
PEACHY PANCAKES - THE PIONEER WOMAN
From thepioneerwoman.com
RECIPES - BETTYCROCKER.COM - FOOD, COOKING RECIPES
From bettycrocker.com
PRALINE PANCAKES | WILLIAMS SONOMA
From williams-sonoma.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
FLUFFY PEACH PANCAKES | LAURA FUENTES
From laurafuentes.com
PEACH PANCAKES {FLUFFY AND CARAMELIZED} – WELLPLATED.COM
From wellplated.com
PRALINE PEACH PANCAKES | RECIPE | PEACH PANCAKES, RECIPES, PEACH …
From pinterest.co.uk
PEACH PRALINE PANCAKES - IHOP, CLARKSVILLE TRAVELLER REVIEWS
From tripadvisor.ca
PECAN PRALINE PANCAKES | DIXIE CRYSTALS
From dixiecrystals.com
PRALINE PANCAKES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PRALINE PEACH PANCAKES RECIPE BY YOPLAIT - FOOD NEWS
From foodnewsnews.com
PRALINE PEACH PANCAKES | RECIPE | BISQUICK RECIPES, BRUNCH DISHES ...
From pinterest.com
PRALINE PEACH PANCAKES RECIPE - FOOD NEWS
From foodnewsnews.com
PRALINE PEACH PANCAKES ON BAKESPACE.COM
From bakespace.com
AOL FOOD - RECIPES, COOKING AND ENTERTAINING - AOL.COM
From aol.com
PRALINE PEACH PANCAKES | RECIPE | TASTY PANCAKES, PEACH PANCAKES ...
From pinterest.com
PRALINE PEACH PANCAKES - BREAKFAST PANCAKES KALORIER, KULHYDRATER ...
From myfitnesspal.com
PEACH PRALINE PANCAKES - REVIEW OF APPLE HOLLER, STURTEVANT, WI ...
From tripadvisor.com
PRALINE PEACH PANCAKES - GLUTEN FREE RECIPES
From fooddiez.com
PRALINE PEACH PANCAKES – RECIPES NETWORK
From recipenet.org
PRALINE PEACH PANCAKE
From menu.dining.ucla.edu
BEST PRALINE PEACH PIE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
You'll also love