PRALINE PEACH PANCAKES
From Betty's Soul Food Collection ... Peach yogurt, brown sugar and pecans create the wow in yummy pancakes with a matching syrup.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 25m
Yield 12
Number Of Ingredients 9
Steps:
- In 1-quart saucepan, heat all syrup ingredients over low heat, stirring occasionally, until hot; keep warm.
- Heat griddle to 375°F or heat skillet over medium heat; grease with shortening if necessary (or spray with cooking spray before heating).
- In large bowl, stir all pancake ingredients until blended. Pour batter by slightly less than 1/4 cupfuls onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown. Serve with syrup.
Nutrition Facts : Calories 170, Carbohydrate 30 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Pancake, Sodium 200 mg, Sugar 12 g, TransFat 0 g
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 PRALINE PIE
Clarice Schweitzer of Sun City, Arizona gives peach pie a delightful twist with a nutty layer beneath and atop the sliced fruit. "It's a dessert that always draws compliments!" she reports.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the peaches, 1/4 cup sugar, tapioca and lemon juice; let stand for 15 minutes. , In a small bowl, combine the flour, nuts and remaining sugar; cut in butter until crumbly. Sprinkle a third of the crumbs into pie shell. Add peach mixture; sprinkle with remaining crumbs. , Bake at 450° for 10 minutes. Reduce heat to 350°; bake for 30 minutes or until the peaches are tender and topping is golden brown. Serve with whipped cream or ice cream if desired.
Nutrition Facts :
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
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
PEACH PRALINE BOMBES WITH PEACH SYRUP
Categories Milk/Cream Blender Ice Cream Machine Egg Fruit Nut Dessert Frozen Dessert Peach Almond Summer Chill Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 22
Steps:
- Make peach custard for ice cream:
- Slice peaches 1/4 inch thick, then toss with 1/4 cup sugar and lemon juice in a bowl. Let stand 30 minutes.
- While peaches are standing, bring cream just to a boil in a heavy saucepan. Whisk together yolks, remaining 1/2 cup sugar, and salt in a bowl, then add cream in a slow stream, whisking. Pour into saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until it coats back of spoon and registers 170°F on an instant-read thermometer (do not let boil). Pour through a very fine sieve into a clean bowl and cool, stirring occasionally.
- Purée peaches in batches in a blender until very smooth and force through very fine sieve into custard, pressing hard on and discarding solids. Whisk in extracts and chill, covered, until cold, 2 to 3 hours. (Do not chill longer than 3 hours or custard will discolor.)
- Make praline while custard chills:
- Lightly butter a small baking sheet or a sheet of foil.
- Bring sugar and water to a boil in a small heavy saucepan, stirring until sugar is dissolved. Boil syrup without stirring, washing down any sugar crystals on side of pan with a pastry brush dipped in cold water, until syrup turns a golden caramel. Remove from heat and stir in almonds. Pour praline onto baking sheet and cool completely.
- Break praline into pieces and pulse in a food processor until finely ground with some small pieces remaining.
- Freeze ice cream:
- Freeze peach custard in ice cream maker, then transfer to a bowl and keep in freezer while assembling bombes.
- Assemble bombes:
- Beat cream in a bowl with an electric mixer until it just holds stiff peaks, then fold in vanilla and crushed praline.
- Spoon about 1/2 cup ice cream into 1 paper cup and spread it evenly over bottom and about two-thirds of the way up side of cup, forming a well. Spoon a rounded 1/4 cup praline filling into well and top with another 1/4 cup ice cream, spreading evenly to cover filling. Cover cup tightly with foil and put in freezer. Make 5 more bombes in same manner. Freeze bombes at least 8 hours and up to 2 days.
- Make peach syrup:
- Chop peaches, then bring to a boil with sugar in a 3- to 4-quart saucepan over moderate heat, covered, stirring occasionally until sugar is dissolved. Reduce heat and simmer, covered, until peaches are very soft and have given off liquid, about 15 minutes. Pour peaches and syrup through a fine sieve into a bowl, pressing on and discarding solids. Stir in lemon juice and cool syrup. Chill, covered, until cold.
- To serve, carefully tear off each paper cup. Invert bombes onto plates and halve each with a sharp knife. Let stand about 5 minutes to soften slightly, then drizzle about 2 tablespoons peach syrup around each serving.
PEACH PANCAKES
Make and share this Peach Pancakes recipe from Food.com.
Provided by nonnie4sj
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix egg, yogurt, milk, oil, and sugar.
- In a separate small bowl, combine the flour, baking powder, baking soda, and cinnamon with a wire whisk.
- Add the flour mixture to the liquid
- mixture and stir just enough to combine (batter may be lumpy).
- Fold in the chopped peaches.
- Spray a hot griddle lightly with cooking oil and preheat to 325 degrees.
- Pour approximately 1/4 cup of batter on.
- the griddle for each pancake.
- Cook until light brown on the bottom.
- Flip the pancakes over and finish cooking.
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
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