Honeyed Peach Pancake Syrup Food
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
PEACHES WITH HONEY SYRUP
Adding the peach skins to the poaching liquid helps to infuse it with flavor and creates a pretty rose-colored sauce. Serve the peaches with your favorite chocolate bar.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 30m
Number Of Ingredients 2
Steps:
- Using a sharp knife, lightly score bottom (not stem end) of each peach with hatch marks.
- Prepare an ice bath, and set aside. Fill a large (4-quart) saucepan with enough cold water to cover peaches; remove peaches. Over high heat, bring water to a boil, and blanch peaches about 1 minute (more if skin is not pulling away from peach). Using a slotted spoon, immediately transfer peaches to ice bath. Remove from ice water, and peel. Set aside peaches and skins.
- Reserve 4 cups of poaching liquid in pan; add skins and honey. Bring to a boil, and cook until reduced to 11/2 cups. Pour liquid through a sieve set over a bowl, and discard skins. Immediately spoon syrup over peaches, and serve.
HONEYED PEACH PANCAKE SYRUP
This sweet syrup is also great on ice cream!
Provided by foodinjars (Marisa McClellan)
Categories Syrups
Time 1h45m
Yield 24
Number Of Ingredients 4
Steps:
- Combine peaches and water in a nonreactive 3-quart pot. Bring to a boil. Reduce heat and simmer until peaches are soft and have colored the liquid, 20 to 25 minutes. Strain peaches and their juice through a fine-mesh sieve set over a bowl. Let peaches stand, occasionally giving them a gentle press with the back of a spoon, 5 minutes. Discard peach solids.
- Return strained juice to pot. Stir in honey to taste. Bring to a boil. Skim off and discard any foam that appears on top. Taste and add lemon juice to adjust sweetness. Pour hot syrup into clean half-pint jars or bottles, leaving 1/2 inch headspace and using wide-mouth jars if freezing. Wipe rims clean with a damp paper towel.
- Let cool completely (about 1 hour). Apply clean lids. Store in fridge up to 3 weeks or in freezer up to 6 months.
Nutrition Facts : Calories 51.5 calories, Carbohydrate 13.8 g, Protein 0.1 g, Sodium 2.7 mg, Sugar 13.6 g
HONEY BUTTER SYRUP (GOES GREAT ON PANCAKES!)
This is my favorite topping for pancakes. I don't really care for maple syrup, so I found a recipe and made some slight variations. You can add more/less honey according to your taste or substitute molasses or maple syrup if you like that better.
Provided by Missmagill
Categories Sauces
Time 10m
Yield 2 tbsp, 6 serving(s)
Number Of Ingredients 5
Steps:
- Melt butter in a pot on the stove.
- Remove from heat and transfer to a bowl.
- Add honey (TIP: When measuring honey, add some oil to the measure so it won't stick as much), milk and spices.
- Stir and add to whatever you desire for a sweet treat that is moderately healthy!:).
Nutrition Facts : Calories 169.3, Fat 15.4, SaturatedFat 9.8, Cholesterol 41, Sodium 110.6, Carbohydrate 8.8, Sugar 8.6, Protein 0.3
HONEYED PEACH PANCAKE SYRUP
This sweet syrup is also great on ice cream!
Provided by foodinjars (Marisa McClellan)
Categories Syrups
Time 1h45m
Yield 24
Number Of Ingredients 4
Steps:
- Combine peaches and water in a nonreactive 3-quart pot. Bring to a boil. Reduce heat and simmer until peaches are soft and have colored the liquid, 20 to 25 minutes. Strain peaches and their juice through a fine-mesh sieve set over a bowl. Let peaches stand, occasionally giving them a gentle press with the back of a spoon, 5 minutes. Discard peach solids.
- Return strained juice to pot. Stir in honey to taste. Bring to a boil. Skim off and discard any foam that appears on top. Taste and add lemon juice to adjust sweetness. Pour hot syrup into clean half-pint jars or bottles, leaving 1/2 inch headspace and using wide-mouth jars if freezing. Wipe rims clean with a damp paper towel.
- Let cool completely (about 1 hour). Apply clean lids. Store in fridge up to 3 weeks or in freezer up to 6 months.
Nutrition Facts : Calories 51.5 calories, Carbohydrate 13.8 g, Protein 0.1 g, Sodium 2.7 mg, Sugar 13.6 g
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