Peach Pancake Syrup Food

PEACH WAFFLE SYRUP

Peach Waffle Syrup image

"I make this sweet chunky syrup on Saturday mornings when my husband and I have extra time," says Kristina Dalton of Coker, Alabama. "You can substitute fresh or canned peaches," she notes.

Provided by Taste of Home

Categories Breakfast Brunch

Time 30m

Yield about 3-1/2 cups.

Number Of Ingredients 6

Ingredients

1 package (20 ounces) frozen unsweetened peach slices, thawed and chopped
2 cups water
1/2 to 2/3 cup confectioners' sugar
1/8 teaspoon ground cinnamon
1 tablespoon cornstarch
2 tablespoons cold water

Steps:

In a large saucepan, combine peaches, water, confectioners' sugar and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, 20 minutes. , Combine cornstarch and cold water until smooth; gradually add to peach mixture. Bring to a boil; cook and stir until thickened, 1-2 minutes.

Nutrition Facts : Calories 54 calories, Fat 1g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

PEACH PANCAKE SYRUP RECIPE - (3.9/5)

Peach Pancake Syrup Recipe - (3.9/5) image

Provided by MJH

Number Of Ingredients 5

Ingredients

4 medium fresh peaches
1/4 cup sugar
1 pinch allspice
1 Tablespoon butter
3/4 cup water

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.

PANCAKES WITH PEACH SYRUP

Pancakes With Peach Syrup image

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

Ingredients

favorite pancake mix
3 tablespoons butter
4 tablespoons maple syrup
2 large peaches, sliced
couple dashes cinnamon

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

FRESH PEACH SYRUP (TOPPING)

Fresh Peach Syrup (Topping) image

We picked up a basket of fresh peaches from a curbside market on the way home from a camping trip. The next morning I made some buttermilk pancakes and we had Fresh Peach Syrup on top. It was a hit with my sons and our guests.

Provided by kfreekave

Categories Breakfast

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

5 sliced fresh peaches
1/3 cup sugar
1 dash cinnamon
1 teaspoon butter
1 cup water

Steps:

Put all ingredients in a medium saucepan.
Cook over medium heat until it begins to thicken.

Nutrition Facts : Calories 120.7, Fat 1.3, SaturatedFat 0.6, Cholesterol 2.5, Sodium 7.9, Carbohydrate 28.4, Fiber 1.9, Sugar 26.9, Protein 1.1

PEACH PANCAKES WITH BUTTER SAUCE

Peach Pancakes with Butter Sauce image

I am 10 and I enjoy helping my grandma in the kitchen. I love pancakes and peaches, so we came up with this recipe. -Mikayla Blackstar, Ponca City, Oklahoma

Provided by Taste of Home

Categories Breakfast Brunch

Time 25m

Yield 16 pancakes (2 cups sauce).

Number Of Ingredients 15

Ingredients

2 cups all-purpose flour
2 tablespoons sugar
4 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 cups 2% milk
2 eggs, lightly beaten
1/4 cup canola oil
1 can (15-1/4 ounces) peach halves, drained and finely chopped
SAUCE:
1 cup corn syrup
1/2 cup sugar
1/3 cup butter, cubed
1 egg
2 to 3 teaspoons vanilla extract

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.

PEACH PANCAKES

Peach Pancakes image

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

Ingredients

2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons melted margarine
1 tablespoon sugar
1 egg, well beaten
1 1/2 cups milk
1 cup peach, chopped
cinnamon-sugar mixture

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

More about "peach pancake syrup food"

PEACH PANCAKES WITH MAPLE CREAM SYRUP - THE WOKS …

Web Aug 24, 2017 Peach Pancakes with Maple Cream Syrup Perfectly fluffy peach pancakes, crisp on the outside, made with sweet, fragrant …
From thewoksoflife.com
4.6/5 (8)
Total Time 1 hr
Category Breakfast And Brunch
Calories 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 Pancake Syrup Food

PEACH WAFFLE SYRUP

"I make this sweet chunky syrup on Saturday mornings when my husband and I have extra time," says Kristina Dalton of Coker, Alabama. "You can substitute fresh or canned peaches," she notes.

PEACH PANCAKE SYRUP RECIPE - (3.9/5)

PANCAKES WITH PEACH SYRUP

FRESH PEACH SYRUP (TOPPING)

We picked up a basket of fresh peaches from a curbside market on the way home from a camping trip. The next morning I made some buttermilk pancakes and we had Fresh Peach Syrup on top. It was a hit with my sons and our guests.

PEACH PANCAKES WITH BUTTER SAUCE

I am 10 and I enjoy helping my grandma in the kitchen. I love pancakes and peaches, so we came up with this recipe. -Mikayla Blackstar, Ponca City, Oklahoma

PEACH PANCAKES

Make and share this Peach Pancakes recipe from Food.com.

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