Peaches and Cream Pancakes
Ingredients
Peach Pancake Syrup (yield 3-1/4 cups or 28 fluid ounces):
- 11.3 ounces peach nectar (1 can Jumex brand)
- 3 tablespoons fresh lemon juice
- 3 cups granulated sugar
- 1 tablespoon butter
- 1/4 teaspoon cinnamon
- 1 teaspoon vanilla extract
Peach Pancakes:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 tablespoons baking powder
- 1/2 teaspoon baking soda
- 1 cup half and half or light cream
- 1/2 cup peach nectar
- 2 large eggs at room temperature
- 3 tablespoons cooled melted butter
- 1 teaspoon vanilla
Other Toppings:
- 4 medium ripe peaches preferably cling-free
- 2 cups prepared whipped cream
- 1/2 teaspoon cinnamon for sprinkle
Instructions
Make the syrup:
- Stir together the peach nectar, lemon juice, sugar, butter and cinnamon in a saucepan, whisking to dissolve the sugar.
- Bring mixture to a boil (the butter helps minimize foaming and adds to the flavor as well).
- Remove from heat and stir in vanilla. Mixture should thicken enough to coat a spoon when it is cool.
Make the pancakes:
- To make the pancakes, stir together the dry ingredients in a mixing bowl.
- In another small bow, whisk together the wet ingredients.
- Combine the wet and dry mixes, stirring just to combine. If you like thinner pancakes, add a little milk to thin the batter appropriately. The ones in the photos are not thinned.
- Pour batter by 1/4 cup amounts onto a lightly greased skillet or griddle on med-low heat and cook until underside is golden. Flip with a spatula and finish cooking the other side (which will take less time).
- Continue until all batter is cooked off.
To serve:
- Serve pancakes with syrup, whipped cream, a light sprinkle of cinnamon and fresh peaches.
- The peaches do not need to be blanched and skinned since they are not cooked.
- When ripe and very fragrant (store at room temp in a brown paper bag until they are, without refrigerating) you can cut them.
- Insert a paring knife in two places to create a wedge, then turn the knife sideways slightly, to dislodge the wedge. It should be easy enough to pop out. (I do the same thing wedging apples as well).
Notes
From the kitchen of palatablepastime.com
Since there is extra syrup, store it in a jar and refrigerate and it will keep a long time. You can also use syrup on things like ice cream or stirred into club soda or lemonade as a drink.
Since there is extra syrup, store it in a jar and refrigerate and it will keep a long time. You can also use syrup on things like ice cream or stirred into club soda or lemonade as a drink.
Nutrition
Calories: 1248kcalCarbohydrates: 247gProtein: 14gFat: 27gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 149mgSodium: 950mgPotassium: 466mgFiber: 4gSugar: 194gVitamin A: 1585IUVitamin C: 11mgCalcium: 495mgIron: 5mg
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