This fresh and easy breakfast is a wonderful way to use peaches for every meal. Warm, fluffy pancakes, filled with warm juicy peaches, and topped with a thick, rich butter sauce is the perfect way to start your morning. Also the perfect breakfast in bed for any special occasion.
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Ingredients
Pancakes
- 2 cups all-purpose flour
- 2 tbsp sugar
- 4 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 2 cups 2% milk
- 1/2 cup canola oil
- 1 15.25 oz can peach halves drained and finely chopped
Sauce
- 1 cup corn syrup
- 1/2 cup sugar
- 1/3 cup butter cubed
- 1 egg
- 2-3 tsp vanilla extract
- 2 tbsp peach syrup from can optional; really brings home that peachy goodness
Instructions
Pankcakes
- in a large bowl, combine the flour, sugar, baking powder, cinnamon, and salt.
- Combine 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.
Sauce
- Meanwhile, in a small saucepan, combine the corn syrup, sugar, optional peach syrup, butter, and egg. Cook and stir over medium heat until mixture is thickened and coats the back of a spoon. (Stir constantly to avoid the egg scrambling)
- Stir in vanilla, and serve with pancakes.
Recipe Notes
This yields 16 pancakes and 2 cups of sauce which equals 8 servings.