CINNAMON & SPICE PANCAKES WITH WARM PEACH TOPPING
If you're looking for a fun and tasty way to cook up a bounty of peaches, why not serve them for breakfast? I had a bag of ripe peaches and wanted to use them before they spoiled, so this idea came to mind. It turns out that it proved to be a successful experiment. These pancakes contain the gentle flavor of cinnamon, nutmeg and vanilla and are topped with warm, saucy cinnamon-nutmeg spiced peaches. As my daughter says, "Deeeeelicious!"
Provided by MarthaStewartWanabe
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat a large skillet or griddle to medium heat. Preheat oven to low heat (180 F - 200 F).
- In a medium mixing bowl, stir together flour, sugar, baking powder, baking soda, salt, 1 teaspoons cinnamon and 1/8 teaspoons nutmeg.
- In another medium mixing bowl, whisk one egg until frothy. Then add milk, oil and vanilla extract; then whisk until combined.
- Make a well in the center of the dry ingredients and whisk in the wet ingredients all at once.
- While cooking the pancakes, start the peach topping. In a medium saucepan over medium heat, melt butter. Add peach slices, maple syrup, lemon juice, 1 teaspoons cinnamon and 1/8 teaspoons nutmeg; toss to coat evenly. Cook, stirring occasionally for 5 - 10 minutes or until peach slices have softened slightly, and a sauce is formed. Remove from heat and cover until ready to eat.
- Using a 1/4 cup sized measuring cup, pour pancake batter onto a hot, greased skillet/griddle over medium heat, leaving enough space between each pancake for them to expand.
- Cook for 2-4 minutes or until surface begins to bubble and edges appear slightly dry. Turn and cook for another 2 minutes until golden. To keep pancakes hot until ready to serve, place on a heat-resistant plate in the oven on low heat.
- Serve pancakes hot with peach topping.
Nutrition Facts : Calories 367.5, Fat 15.6, SaturatedFat 6, Cholesterol 23.8, Sodium 409.5, Carbohydrate 52.7, Fiber 3.8, Sugar 22, Protein 6.7
PEACH SAUCE
Make this up in advance for sourdough pancakes. I used Celestial Seasonings® tea. Substitute water for tea if you don't have it on hand. Chopped pecans might taste good in this, as well as brandy instead of vanilla.
Provided by gololly
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 30m
Yield 10
Number Of Ingredients 7
Steps:
- Whisk tea and cornstarch together in a small bowl; transfer to a saucepan. Add peaches; cook, stirring constantly, over medium heat until just boiling, 2 to 3 minutes. Stir in white sugar, brown sugar, and nutmeg; simmer over medium-low heat until sauce is thickened, about 10 minutes. Remove from heat and stir in vanilla extract. Let stand for 5 to 10 minutes to thicken.
Nutrition Facts : Calories 102.5 calories, Carbohydrate 25.6 g, Sodium 5.7 mg, Sugar 23.9 g
FRESH PEACH TOPPING FOR ICE CREAM
Make the most of summer's staple dessert with this simple and delicious peach topping that will take your ice cream to the next level.
Provided by John Mitzewich
Categories Sauce
Time 15m
Yield 6
Number Of Ingredients 6
Steps:
- Gather the ingredients.
- Combine the peaches, both sugars, vanilla, cinnamon, and salt in a large bowl and mix until the sugars are dissolved.
- Cover and refrigerate for 4 to 6 hours. Mix and serve over vanilla ice cream.
Nutrition Facts : Calories 71 kcal, Carbohydrate 18 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, Sodium 24 mg, Sugar 17 g, Fat 0 g, ServingSize 6 portions (6 servings), UnsaturatedFat 0 g
PEACH DUTCH BABY
My aunt first introduced me to oven pancakes when I was a little girl.
Categories breakfast
Time 35m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425ºF (218ºC). Butter the bottoms and sides of a 12-inch cast iron skillet or 13x9-inch glass pan.Blend or whisk eggs, milk or cream, and vanilla until smooth. Add flour, salt, and cinnamon and blend. Add butter and blend.Slice peaches. Blend the batter once more. Pour into pan and arrange peach slices on top.Bake in preheated oven for 15 minutes. Lower the oven temperature to 325ºF (163ºC) and cook for an additional 5-10 minutes, or until golden. Remove from oven and serve immediately with lots of butter, a drizzle of maple syrup or honey (or a sprinkling of powdered sugar), and a dollop of whipped cream. Recipe adapted from my recipe for Blueberry Dutch Baby, which was adapted from Always With Butter.
PEACH TOPPING
Make and share this Peach Topping recipe from Food.com.
Provided by ratherbeswimmin
Categories Sauces
Time 40m
Yield 1 1/2 cups
Number Of Ingredients 4
Steps:
- Add all the ingredients to a large saucepan.
- Place pan over medium heat; stir until the sugar is dissolved and the mixture comes to a simmer.
- Cook, stirring frequently, for 10 minutes.
- Serve warm or cold.
Nutrition Facts : Calories 1107.6, Fat 1.9, SaturatedFat 0.2, Sodium 1.7, Carbohydrate 282, Fiber 10.7, Sugar 268.6, Protein 7.2
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.
FRESH PEACH SAUCE
I like to make my breakfast table as pretty as possible. This peach sauce adds a warm golden color to the table and terrific flavor to pancakes, waffles and French toast.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 1 cup.
Number Of Ingredients 6
Steps:
- In a small saucepan, mix sugar, cornstarch and nutmeg; stir in water until smooth. Add peaches; bring to a boil, stirring constantly. Cook and stir 2-3 minutes or until thickened. Remove from heat; stir in extract. Serve warm.
Nutrition Facts : Calories 23 calories, Fat 0 fat, Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 6g carbohydrate, Fiber 1g fiber), Protein 0 protein.
FLUFFY PEACH PANCAKES
Classic, fluffy pancakes with juicy peaches in each bite, these Peach Pancakes make a delicious breakfast topped with butter and syrup.
Provided by Laura Fuentes
Categories Breakfast
Time 15m
Number Of Ingredients 8
Steps:
- In a large bowl, sift together the flour, baking powder, salt, and sugar.
- Make a well in the middle and pour in the milk, egg, and butter. Mix with a whisk or fork until smooth.
- Add the peaches to the batter, and using a spatula, gently fold them into the batter until just combined.
- Heat a non-stick griddle or large pan over medium-high heat. I set my griddle at 300-350 F. Grease or spray your surface.
- Pour or scoop ¼ cup of the batter for each pancake. Wait until bubbles form to flip. Continue cooking for an additional minute to cook through, flip and brown on the other side. Remove from the pan or griddle and serve.
Nutrition Facts : ServingSize 3 pancakes, Calories 339 calories, Sugar 10.4g, Sodium 355mg, Fat 12g, SaturatedFat 7g, Carbohydrate 50.5g, Fiber 2g, Protein 9.4g, Cholesterol 76mg
FRESH PEACH TOPPING FOR WAFFLES, PANCAKES, ETC.
Provided by Laura
Number Of Ingredients 9
Steps:
- In a large sauce pan, combine the water, sugars, and cornstarch.
- Bring mixture to a boil while stirring and boil until the mixture thickens. This should take about 30 seconds to 1 minute. Remove from the heat.
- Whisk in the nutmeg, almond extract, and food coloring (if desired).
- Fold in diced peaches until peaches are well coated and combined with the mixture. Serve warm over waffles, pancakes, etc.
PEACH PANCAKE TOPPING
This is delicious on pancakes especially when fresh peaches aren't available. It's also tasty on biscuits,toast and pound cake.
Provided by Leanne D.
Categories Fruit Sauces
Number Of Ingredients 10
Steps:
- 1. Put the peaches in a 2 quart saucepan. Stir in the sugars, orange juice, water and spices and bring to a simmer over medium heat. Stir often and make sure that the mixture doesn't boil over. Simmer for about 15 minutes or until the sauce is slightly reduced and the peaches are tender. In a small bowl, whisk the cornstarch into the cold water until completely dissolved. Add to the peaches, stirring briskly. Stir constantly over medium heat until the sauce is slightly thickened, a couple minutes. Serve warm.
GINGER PANCAKES WITH PEACH TOPPING
Steps:
- Combine the flour, ginger, salt and baking soda in a mixing bowl. Stir with a fork until the dry ingredients are well mixed. Add the melted butter, sugar, buttermilk and egg all at once and stir only until the batter is completely moistened but still lumpy.
- Heat a greased griddle or skillet over medium heat. Using a serving spoon, drop about 1 1/2 tablespoons batter onto the griddle. (The batter is thick, so you may have to spread it a little with the back of the spoon after dropping onto griddle). Cook over medium heat, and turn the pancakes as soon as they hold together when you slide a spatula under them.
- Keep pancakes warm in a low oven until ready to serve and top with a spoonful of Peach Topping.
- Put the sliced peaches in a saucepan and add the sugar, water and cardamom. Cook over medium heat, stirring often, for about 10 minutes, or until the fruit is soft and syrup is thick. Taste and add more sugar if the fruit is too tart. Remove from heat and stir in the lemon juice. Place a spoonful of peaches onto Ginger Pancakes.
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