Peach Pancakes With Butter Sauce Recipes

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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

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

EMERIL'S WARM PEACH PANCAKES WITH VANILLA BEAN ICE CREAM AND A DRIZZLE OF WARM CARAMEL SAUCE



Emeril's Warm Peach Pancakes with Vanilla Bean Ice Cream and a Drizzle of Warm Caramel Sauce image

Provided by Emeril Lagasse

Categories     dessert

Time 50m

Yield 4 servings

Number Of Ingredients 22

1 cup milk
1/2 cup creme fraiche
6 large eggs
2 tablespoons lemon zest
1 1/2 cups flour
1/2 teaspoon salt
2 tablespoons sugar
6 tablespoons butter
For the peaches:
2 tablespoons butter
3 cups peaches, peeled, cored and sliced thin
2 tablespoons brown sugar
1/2 lemon, juiced
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 pint vanilla ice cream
1 recipe caramel sauce, recipe follows
Powdered sugar, for garnish
Mint sprigs, for garnish
1 cup granulated sugar
1/4 cup water
1 cup heavy cream

Steps:

  • For the pancakes: Preheat the oven to 400 degrees F. Place a 10-inch cast iron skillet in the oven.
  • In a large bowl mix together the milk and creme fraiche until smooth. Whisk in the eggs and lemon zest and whisk together until smooth. Add the flour, salt and the sugar and whisk until smooth. Remove the skillet from the oven and place on the stove over low heat. Add the butter to the skillet and swirl around the bottom of the pan until it is completely melted. Add the batter to the skillet and return to the oven and bake until pancake puffs up around the edges, 20 minutes.
  • For the peaches: To a hot skillet, add butter and melt. Add peaches and saute for 3 minutes, until beginning to soften. Add brown sugar, lemon juice, cinnamon and nutmeg and cook another 2 minutes.
  • To Finish: Remove pancake from the oven. Slide pancake onto a large plate. Top pancake with peaches. Top with a scoop of vanilla ice cream, caramel sauce and powdered sugar and mint.
  • In a small, heavy-bottomed saucepan, combine the sugar and water and bring the mixture to a boil, stirring often. Cook, stirring occasionally, until the mixture is a deep caramel color and has the consistency of a thin syrup, 10 to 15 minutes. Remove from the heat. Stir in the cream, return the saucepan to the high heat, and boil the sauce until it regains the consistency of a thick syrup, about 2 minutes. Cool.
  • Recipe adapted from Creole Christmas Cookbook, by Emeril Lagasse, with Marcelle Bienvenu, published by William Morrow, 1997

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

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.

FRESH PEACH PANCAKES WITH QUICK STRAWBERRY-PEACH SAUCE



Fresh Peach Pancakes With Quick Strawberry-Peach Sauce image

Make and share this Fresh Peach Pancakes With Quick Strawberry-Peach Sauce recipe from Food.com.

Provided by ratherbeswimmin

Categories     Breakfast

Time 1h15m

Yield 14 pancakes

Number Of Ingredients 16

1 1/2 cups all-purpose flour
1/3 cup packed light brown sugar
1 1/4 teaspoons baking powder
3/4 teaspoon ground ginger
3/4 teaspoon cinnamon
1 1/3 cups milk
2 large eggs
4 tablespoons unsalted butter, melted
1 tablespoon Grand Marnier
1/2 teaspoon pure vanilla extract
2 peaches, peeled, pitted, and cut into small dice
1 cup sliced strawberry
2 peaches, peeled, pitted, and coarsely chopped
1 tablespoon Grand Marnier
1/4 teaspoon pure vanilla extract
powdered sugar

Steps:

  • Make the sauce: add strawberries, peaches, Grand Marnier, and vanilla to a blender or food processor fitted with metal blade; whirl until smooth.
  • Taste and add powdered sugar as needed.
  • Store covered in the refrigerator until ready to use; will keep for 1 day.
  • Make the pancakes: in a bowl, whisk the flour, brown sugar, baking powder, ginger, and cinnamon.
  • In another bowl, whisk the milk, eggs, melted butter, Grand Marnier, and vanilla together to blend thoroughly.
  • Pour the liquid ingredients over the dry ingredients and mix using a whisk, stopping when everything is combined (don't worry if the batter is a little lumpy).
  • With a rubber spatula, gently fold in the peaches.
  • Lightly butter or oil your griddle or skillet.
  • Preheat over medium heat (if using an electric griddle, set to 350°).
  • Spoon ¼ cup batter onto the griddle for each pancake, allowing space for spreading and use a spatula or the back of your spoon to lightly press the batter into rounds.
  • When the undersides of the pancakes are golden and the tops are speckled with bubbles that pop and stay open, flip the pancakes over with a wide spatula and cook until the other sides are light brown.
  • Serve immediately w/ Quick Strawberry-Peach Sauce.

Nutrition Facts : Calories 138.7, Fat 5.1, SaturatedFat 2.9, Cholesterol 42.2, Sodium 56.7, Carbohydrate 20.2, Fiber 1.1, Sugar 8, Protein 3.4

BAKED PANCAKE WITH PEACHES



Baked Pancake with Peaches image

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

1 tablespoon butter
2 large peaches, peeled and cut into 1/4-inch slices
1 tablespoon brown sugar
1 teaspoon ground cinnamon
3 eggs
½ cup milk
½ cup all-purpose flour
1 drop vanilla extract
1 pinch salt
1 pinch ground nutmeg

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

PEACH UPSIDE-DOWN CAKE



Peach Upside-Down Cake image

Upside-down cakes are easy, adaptable and beautiful no matter what kind of fruit you use. This one calls for any kind of summer stone fruit - peaches, apricots, nectarines, plums - whatever looks ripe and juicy. Caramelizing the brown sugar in a skillet before adding the fruit gives it all a particularly deep, complex flavor. Because of the moisture in the topping, you'll need to bake this cake a little longer than other, similar butter cakes. Underbaked cake will be soggy and apt to fall apart, but an ideal result will have a well-browned surface and dark, slightly crunchy edges.

Provided by Melissa Clark

Categories     cakes, dessert

Time 1h

Yield 1 (10-inch) cake

Number Of Ingredients 15

4 tablespoons/56 grams unsalted butter
1/3 cup/71 grams light brown sugar
1 1/2 teaspoons freshly squeezed lemon juice (see Tip)
1/4 teaspoon fine sea salt
3 cups sliced peaches, or use 3 cups sliced nectarines, plums or apricots (about 1 1/4 pounds before pitting)
1/2 cup unsalted butter, melted and cooled, plus more for greasing the pan
1 cup/200 grams granulated sugar
1 tablespoon vanilla extract
1 teaspoon finely grated lemon zest
2 large eggs, at room temperature
1/2 cup/118 milliliters sour cream or plain whole-milk yogurt
1 1/2 teaspoons baking powder
3/4 teaspoon fine sea salt
1/4 teaspoon baking soda
1 1/2 cups/195 grams all-purpose flour

Steps:

  • Heat oven to 350 degrees.
  • Make the topping: In an oven-safe 10-inch skillet, melt butter over medium heat. Add the brown sugar, lemon juice and salt, and whisk until the brown sugar melts, 1 to 2 minutes.
  • Let cook, whisking constantly, until the mixture starts to smell like caramel and darkens slightly, about 1 minute longer. (Don't walk away or the mixture may burn.) The mixture will clump and separate, but that's OK.
  • Add fruit, gently tossing to coat with the caramel. Remove from the heat and arrange fruit into an even layer on the bottom of the skillet. Ignore any sugar clumps; they will dissolve during baking.
  • Make the cake: In a large bowl, whisk together the melted butter, sugar, vanilla and lemon zest until thoroughly combined. Whisk in eggs, one at a time. Add sour cream and whisk until well mixed. Sprinkle in baking powder, salt and baking soda into the batter, one at a time, whisking vigorously after each addition.
  • Using a rubber spatula, gently fold in flour until just incorporated. The mixture will be lumpy, but that's OK. Don't overmix. Scrape batter into the skillet over the fruit and spread evenly.
  • Bake until surface is deeply browned all over (with darker brown edges) and the fruit is lightly bubbling around the sides of the skillet, about 35 to 45 minutes, rotating halfway through. A toothpick inserted into cake will come out clean.
  • Once the cake is out of the oven, immediately run a butter knife or offset spatula around the edge of the skillet. Let sit for 10 to 15 minutes to cool slightly. Carefully invert cake into serving platter. If some fruit sticks to bottom of skillet, gently remove using offset spatula or knife and place back onto cake. Let cake cool until the fruit topping sets, at least 30 minutes to 1 hour, before serving. Cake is best served on the day it is baked.

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