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.
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.
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 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
Fluffy egg based pancake cut into square topped with spiced peach sauce. This recipe has been inmy family for many years and was recorded by my sister two years ago in a family cookbook that each of us submitted our favorite recipes to.
Provided by blstoker
Categories Breakfast
Time 17m
Yield 12 pancakes, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Pancakes:.
- Melt butter in cake pan at 400 while making batter. In large bowl combine eggs, milk and flour together, mix well. When butter is melted, pour batter into pan and bake for 15 minutes or until puffy and knife comes out clean.
- Peach Sauce:.
- In small bowl mix corn starch and water together to make a paste. In medium sauce pan bring peaches to boil, add corn starch mixtue, stirring constantly to avoid lumps. Ass butter, brown sugar, vanilla, cinnamon and nutmeg. Let simmer 2 mintues. Serve over pancakes.
Nutrition Facts : Calories 808.5, Fat 44, SaturatedFat 21.6, Cholesterol 501.1, Sodium 435.8, Carbohydrate 78.9, Fiber 3.5, Sugar 20.6, Protein 24.4
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