Honeyed Peach Pancake Syrup Recipes

HONEY PEACH SIMPLE SYRUP

Steps:

• Heat all ingredients in a small pot over medium heat until the honey melts.
• Let the mixture steep for at least 20 minutes. Strain the syrup from the peaches. Save the spent peaches to stir into oats or yogurt or eat it like applesauce - or uh peach sauce.
• Bottle, cap and refrigerate the honey peach simple syrup for up to one week. Some peach particles will likely settle to the bottom, so be sure to shake it up before using.

PANCAKES WITH PEACH SYRUP

Steps:

• Mix up your favorite pancake mix and start cooking.
• Add the butter and maple syrup to a medium size skillet and heat until the butter melts. Stir in the peach slices and reduce heat to medium-low. Sprinkle a little cinnamon over the top. Stirring often, cook for 7 to 9 minutes, or until the peaches have darkened slightly and softened. Remove from the heat until pancakes are ready for the "Peach Syrup.".
• Serve Pancakes with Peach Syrup.

HONEYED PEACH PANCAKE SYRUP

Steps:

• Combine peaches and water in a nonreactive 3-quart pot. Bring to a boil. Reduce heat and simmer until peaches are soft and have colored the liquid, 20 to 25 minutes. Strain peaches and their juice through a fine-mesh sieve set over a bowl. Let peaches stand, occasionally giving them a gentle press with the back of a spoon, 5 minutes. Discard peach solids.
• Return strained juice to pot. Stir in honey to taste. Bring to a boil. Skim off and discard any foam that appears on top. Taste and add lemon juice to adjust sweetness. Pour hot syrup into clean half-pint jars or bottles, leaving 1/2 inch headspace and using wide-mouth jars if freezing. Wipe rims clean with a damp paper towel.
• Let cool completely (about 1 hour). Apply clean lids. Store in fridge up to 3 weeks or in freezer up to 6 months.