Fresh Peach Pancakes With Quick Strawberry Peach Sauce Recipes

PEACH SAUCE

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.

FRESH PEACH PANCAKES WITH QUICK STRAWBERRY-PEACH SAUCE

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.

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.

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.

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.

FRESH PEACH SAUCE

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.

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.

PEACH PANCAKES WITH RASPBERRY SAUCE

Steps:

• Sauce Prepare sauce by placing all ingredients except for ice cream in blender.
• Reserve raspberry sauce and ice cream for garnish.
• Pancakes-6 Combine egg, butter and milk.
• In a seperate bowl add flour, salt, sugar and baking powder together.
• Quickly combine flour mixture to egg mixture.
• Heat griddle and butter lightly.
• Pour batter onto pan, when partially cooked add peaches to each pancake.
• Cook for 1 minute then turn.
• When pancakes are ready served garnished with ice cream scope and raspberry sauce.

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.