Peachy Pancakes Recipes

PEACHY PANCAKES

Steps:

• Heat griddle or skillet over medium heat or to 350°F. Grease griddle if necessary. In large bowl, beat flour, brown sugar, baking powder, baking soda and salt with whisk. Stir in milk, yogurt and egg. To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.
• For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook until pancakes are puffed and dry around edges. Turn, and cook other sides until golden brown. Serve topped with syrup, pecans and whipped cream.

JUST PEACHY PANCAKES

Steps:

• Make the batter by combining the pancake mix, milk, brown sugar, oil and eggs in a large bowl. Stir in the diced peaches and peach jam.
• Heat a nonstick skillet or griddle over medium heat and add a little butter. Drop in about 1/4 cup of the batter per pancake and fry on both sides until dark golden, about 2 1/2 minutes per side. Continue with the remaining batter, adding more butter if needed.
• Meanwhile, warm the maple syrup in the microwave or in a saucepan over low heat. Drizzle over the pancakes and serve with sliced peaches and whipped cream.

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.

PEACHY PANCAKES

Steps:

• In a large bowl, combine flour, sugar, baking powder, baking soda, salt, and nutmeg; set aside.
• In a medium-size bowl, with wire whisk, beat together egg, yogurt, water, 1 tbls.
• oil, and the vanilla until blended.
• Add yogurt mixture to flour mixture, gently stirring just until dry ingredients are moistened.
• (Mixture will be a bit lumpy and thick, more like a cake batter than a traditional pancake batter.) Lightly oil a griddle or 6-inch skillet and heat over medium heat.
• Spread a 1/4 cup of batter on griddle to make a 4-inch pancake.
• Cook until bubbles form and begin to break on top surface; flip pancake and cook until bottom is golden brown.
• Remove pancake and keep warm on a baking sheet in 200*F.
• oven.
• Repeat with remaining batter, adding more oil to skillet as necessary.
• Serve pancakes warm with maple syrup, if desired.
• Enjoy!

PRALINE PEACH PANCAKES

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.

PEACHY DUTCH PANCAKE

Steps:

• Preheat oven to 425°. Place butter in a 13x9-in. baking dish. Place in oven 3-4 minutes or until butter is melted; carefully swirl to coat bottom and sides of dish. Carefully add peaches; return to oven for 3-4 minutes or until bubbly., Meanwhile, in a large bowl, whisk eggs until frothy. Add milk and extract. Whisk in flour, sugar and salt. Pour into hot baking dish. Bake 10-12 minutes or until puffed and sides are golden brown., Remove from oven; serve immediately with preserves and syrup., To Make Ahead:Prepare pancake batter as directed. Refrigerate, covered, several hours or overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 425°. Prepare baking dish as directed. Whisk batter until blended; pour into hot baking dish. Bake, as directed, until puffed and sides are golden brown.

PEACHY BAKED PANCAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Put margarine in a pie dish and melt in the preheating oven.
• Mix eggs, flour, and milk in a bowl; pour over melted butter. Arrange peach slices atop the egg mixture. Sprinkle sugar over the peach slices.
• Bake in preheated oven until the pancake is firm in the center, about 30 minutes.

PEACH PANCAKES

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.

BAKED PANCAKE WITH PEACHES

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.

BAKED PEACH PANCAKE

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.