Peaches And Cream Pancakes Recipes

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

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.

PEACHES AND CREAM PANCAKES

Steps:

• Take the large peach. Peel and pit it then pureed it in a blender. Set aside.
• Sift the flour before measuring. Then re-sift with the salt sugar, baking powder and cinnamon.
• Lightly beat the egg.
• Add the egg, buttermilk, vanilla, butter and peach puree to the flour mixture.
• Stir until just blended. Don't over mix.
• Heat a griddle or large skillet over medium heat. Spray with cooking spray.
• Take the second peach and peel pit and thinly slice it.
• Drop 2 T of the batter unto the griddle.
• Cook until bubbles form. Then Flip the pancake carefully. Continue cooking until the pancake is done.
• To serve, stack pancakes on a plate. Top with the thin peach slices and cool whip if desired.