PEACH PANCAKE SYRUP RECIPE - (3.9/5)
Provided by MJH
Number Of Ingredients 5
Steps:
- Peel the peaches. The best way to do this is to submerge them in boiling water for 30 seconds. The skin will become loose and easy to peel. Slice the peaches in half and remove the pits. At this point, you can either blend the peach halves down to a puree in the blender or chop them into very small pieces. In a sauce pan over medium-high heat, combine the peaches, sugar, allspice, butter and water (aka everything). Bring mixture to a boil and immediately reduce heat to medium-low. Stirring often, cook until the mixture thickens - about 8 minutes. Cooking Note: If desired, add 1 teaspoon of fresh lemon juice to the syrup. It isn't necessary, but it does tend to brighten the flavor of the peaches. The same can be said about smoothing out the flavor with a teaspoon of vanilla. For vanilla, stir it in after the syrup has thickened to get the most flavor out of it. To make a Peach Maple Syrup, replace the sugar with the same amount of pure maple syrup. To make a Peach Nectarine Syrup, just replace one of the peaches with a nectarine. I'd say do half nectarines, but they can be a little too tart sometimes.
PEACH PANCAKE SYRUP
This is my homemade syrup recipe! It's very yummy. My family loves it and we don't even miss maple syrup any more!
Provided by Michelle Antonacci @Huniibeekeeper
Categories Other Sauces
Number Of Ingredients 3
Steps:
- Mix water, peach nectar and brown sugar in your pot. Simmer 20 minutes.
- I serve this warm and store the rest in the fridge. When I need to use it again, I just stick the bottle in hot water and let it sit until I am ready.
OVEN-BAKED PEACH SKILLET PANCAKE
Easy seasonal peach skillet pancake with a hint of cardamom and maple syrup.
Provided by Henrie Marie
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Place a cast iron skillet in the oven and preheat to 375 degrees F (190 degrees C).
- Mix flour, brown sugar, baking powder, cardamom, and salt together in a large mixing bowl.
- Whisk milk, peach nectar, egg, and 2 tablespoon melted butter together in a separate bowl. Add to the flour mixture with 1 1/2 cup sliced peaches; mix until well blended. Set remaining peaches aside.
- Remove the skillet from the oven with a heat-proof oven mitt; it will be hot. Brush the bottom and sides with remaining 1 tablespoon melted butter. Add pancake mixture and spread out evenly. Arrange remaining peach slices over top and sprinkle with sugar.
- Bake in the preheated oven until edges are browned and a toothpick inserted in the center comes out clean, about 25 minutes.
- Let cool slightly and serve with maple syrup.
Nutrition Facts : Calories 316.3 calories, Carbohydrate 55 g, Cholesterol 64.8 mg, Fat 8.4 g, Fiber 1 g, Protein 5.9 g, SaturatedFat 4.7 g, Sodium 366.7 mg, Sugar 29 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
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.
PANCAKES WITH PEACH SYRUP
Have you ever made your own pancake syrup? If not, I highly recommend it...and you could start with this one. (But be warned, you may never go back to the bottled kind.) Ever since my little sugar-free stint in August of 2011 (or was it 2012?), I've made it a point to squeeze harder in other places of the grocery budget, so that I can buy maple syrup. It's my pancake and hot cereal sweetener of choice and we use it sparingly. (Sometimes I order it from Amazon, using gift cards that I purchased with Swagbucks too!) The homemade peach syrup calls for 2 peaches, butter and maple syrup with a few dashes of cinnamon. Again, be warned...you'll never go back to the bottle. While the hot cakes are cooking away in the skillet or on the griddle, get these peaches simmering away in the butter syrup and they'll be ready just when all the pancakes are ready to serve. Delicious weeknight dinner, or weekend breakfast right here friends!
Provided by ElizabethKnicely
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix up your favorite pancake mix and start cooking.
- Add the butter and maple syrup to a medium size skillet and heat until the butter melts. Stir in the peach slices and reduce heat to medium-low. Sprinkle a little cinnamon over the top. Stirring often, cook for 7 to 9 minutes, or until the peaches have darkened slightly and softened. Remove from the heat until pancakes are ready for the "Peach Syrup.".
- Serve Pancakes with Peach Syrup.
Nutrition Facts : Calories 162.5, Fat 8.9, SaturatedFat 5.5, Cholesterol 22.9, Sodium 78.4, Carbohydrate 21.8, Fiber 1.3, Sugar 19.4, Protein 0.9
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- First, prepare the crushed peaches. I take fresh, ripe peaches, peel them, and gently crush them with a fork to release juices and flavor with minimal equipment and cleanup! Ripe, in-season peaches are really easy to peel, even without the trick of blanching them first to loosen the peels. If you’re wondering if your peach is ripe enough, make an “X” in the bottom of the peach with a paring knife. Grab the little corners of skin, and they should peel away easily. If not, make an “X” in the bottom of the peach and then blanch it in boiling water for 30-60 seconds. The peel will come right off. But keep in mind, it’s delicious, tree-ripened fruit that makes these peach pancakes great!
- In a large bowl, sift together the flour, sugar, salt, baking powder, baking soda, cinnamon, and nutmeg. In a measuring cup, measure out the milk, and then crack in an egg and beat until well-combined. Beat in the vanilla. Add this wet mixture to the batter, and fold gently just until combined. Fold in the crushed peaches, followed by the melted butter. Don’t overmix––a few lumps are okay!
- Let the batter stand at room temperature for 30 minutes. The batter should thicken slightly as the dry ingredients completely absorb the liquids. Fold in more flour if the batter is too thin from super juicy peaches since thin batter will result in less fluffy pancakes. This is where you need to have a bit of judgement according to your peaches.
- Heat your cast iron skillet over medium heat. Make sure you preheat the cast iron pan thoroughly before dropping in any butter/pancake batter. You can adjust the heat as needed until the butter sizzles when you add it to the pan and spread it around, but doesn’t immediately brown (that’s a sign it’s too hot!). Good butter placement is key to the signature look of a good pancake.
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