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
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
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
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