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
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.
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 PANCAKES
It's pancake pie! Enjoy a slice of pancake. These fun oven pancakes bake like two peach pies.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 35m
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 400°F. Place 2 tablespoons butter in each of two 9-inch pie plates. Heat in oven until melted.
- Stir together Bisquick, milk and eggs. Arrange half of the peach slices in each pie plate. Divide batter evenly between pie plates. Stir together sugar and cinnamon; sprinkle over batter.
- Bake 20 to 25 minutes or until puffed and golden brown.
Nutrition Facts : Calories 190, Carbohydrate 19 g, Cholesterol 105 mg, Fat 2, Fiber 1 g, Protein 5 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 330 mg
PEACH COBBLER PANCAKES
These pancakes package the classic summer fruit dessert as a luxurious breakfast treat, topped with whipped cream and crunchy toasted almonds. If you have apricots, plums or other ripe stone fruits, you can swap them in for the peaches.
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 4 servings (12 pancakes)
Number Of Ingredients 14
Steps:
- Preheat the oven to 200 degrees F. Line a baking sheet with two kitchen towels stacked on top of each other and place in the oven. This will keep your cooked pancakes warm.
- Whisk the flour, cornstarch, confectioners' sugar, baking powder, baking soda and salt together in a large bowl. Whisk the milk, eggs, melted butter and almond extract together in another bowl. Add the milk mixture to the flour mixture and whisk until ingredients are just incorporated and batter is thick (it's okay if there are some lumps). Let the batter rest for 5 minutes.
- Heat a large nonstick skillet over medium heat and brush with butter. Ladle 1/4 cup batter onto the skillet; repeat to make a second pancake. Arrange 4 peach slices over each pancake and sprinkle with 1 teaspoon brown sugar. Cook, until pancakes are golden on the bottom and bubbly on top, about 1 minute 30 seconds. Flip the pancakes and cook until the peaches and sugar are caramelized and the batter is cooked through on the second side, about 1 minute 30 seconds more. Transfer the pancakes, fruit side up, to the baking sheet in the oven, tucking them between the two kitchen towels. Repeat with the remaining batter, peaches and brown sugar to make more pancakes, brushing the skillet with more butter between each batch.
- To serve, place 3 pancakes, fruit side up, on each plate. Sprinkle with almonds, dust with confectioners' sugar and serve immediately with maple syrup or whipped cream.
BAKED PEACH PANCAKES
These fun oven pancakes bake like two peach pies. This recipe is from Betty Crocker. I'll be serving this for Breakfast/Brunch.
Provided by Docs Mom
Categories Breakfast
Time 35m
Yield 2 Pancakes, 8 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 400ºF. Place 2 tablespoons butter in each of two 9-inch pie plates. Heat in oven until melted.
- Stir together Bisquick, milk and eggs. Arrange half of the peach slices in each pie plate. Divide batter evenly between pie plates. Stir together sugar and cinnamon; sprinkle over batter.
- Bake 20 to 25 minutes or until puffed and golden brown.
- High Altitude (3500-6500 ft) No changes.
Nutrition Facts : Calories 208.8, Fat 11.5, SaturatedFat 5.6, Cholesterol 111.8, Sodium 259.4, Carbohydrate 21.3, Fiber 0.9, Sugar 11.3, Protein 5.6
JUST PEACHY PANCAKES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 15m
Yield 8 to 10 pancakes
Number Of Ingredients 10
Steps:
- Make the batter by combining the pancake mix, milk, brown sugar, oil and eggs in a large bowl. Stir in the diced peaches and peach jam.
- Heat a nonstick skillet or griddle over medium heat and add a little butter. Drop in about 1/4 cup of the batter per pancake and fry on both sides until dark golden, about 2 1/2 minutes per side. Continue with the remaining batter, adding more butter if needed.
- Meanwhile, warm the maple syrup in the microwave or in a saucepan over low heat. Drizzle over the pancakes and serve with sliced peaches and whipped cream.
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
WHOLE WHEAT PEACH PANCAKES
Provided by Food Network
Time 2h20m
Yield 4 to 6 pancakes
Number Of Ingredients 9
Steps:
- In a mixing bowl, sift the dry ingredients. In a separate bowl, combine all other ingredients, except peaches, using a whisk. Combine dry and wet ingredients. Let rest for 2 hours.
- Heat griddle. In the meantime, slice peaches thinly. Spoon pancake mixture onto the griddle. The sliced peaches should be added immediately. Flip once.
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.
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
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
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
More about "baked peach pancakes food"
PEACH PANCAKES WITH MAPLE CREAM SYRUP - THE WOKS OF LIFE
From thewoksoflife.com
4.6/5 (8)Total Time 1 hrCategory Breakfast And BrunchCalories 362 per serving
- 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.
PEACH PANCAKES {FLUFFY AND CARAMELIZED} – WELLPLATED.COM
From wellplated.com
5/5 (3)Calories 108 per servingCategory Breakfast
- Peel peaches: Bring a large pot of water to a boil. Gently drop in peaches and let boil 30 seconds. Remove carefully with a slotted spoon and submerge immediately in a bowl of ice water. Peel the peaches with your fingers (the skins will slip off easily), then slice them into thick wedges.
- Combine the sliced peaches, water, honey, vanilla, cinnamon, ginger, and salt in a small saucepan. Bring to a boil over medium high heat, then simmer, stirring often, until the peaches are tender and the compote is thick, about 12 minutes. Remove from heat.
- Preheat oven to 200 degrees F. Heat butter in a large skillet or griddle over medium heat. Prepare the pancakes according to package directions, keeping prepared batches warm in the oven until you are ready to serve.
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