Best Peach Pancake Syrup Recipe 395 Recipes

PEACH PANCAKE SYRUP

Steps:

• Mix water, peach nectar and brown sugar in your pot. Simmer 20 minutes.
• I serve this warm and store the rest in the fridge. When I need to use it again, I just stick the bottle in hot water and let it sit until I am ready.

PEACH PANCAKE SYRUP RECIPE - (3.9/5)

Steps:

• Peel the peaches. The best way to do this is to submerge them in boiling water for 30 seconds. The skin will become loose and easy to peel. Slice the peaches in half and remove the pits. At this point, you can either blend the peach halves down to a puree in the blender or chop them into very small pieces. In a sauce pan over medium-high heat, combine the peaches, sugar, allspice, butter and water (aka everything). Bring mixture to a boil and immediately reduce heat to medium-low. Stirring often, cook until the mixture thickens - about 8 minutes. Cooking Note: If desired, add 1 teaspoon of fresh lemon juice to the syrup. It isn't necessary, but it does tend to brighten the flavor of the peaches. The same can be said about smoothing out the flavor with a teaspoon of vanilla. For vanilla, stir it in after the syrup has thickened to get the most flavor out of it. To make a Peach Maple Syrup, replace the sugar with the same amount of pure maple syrup. To make a Peach Nectarine Syrup, just replace one of the peaches with a nectarine. I'd say do half nectarines, but they can be a little too tart sometimes.

PEACH SYRUP RECIPE

Steps:

• Combine 1 cup water and 3 cups of peaches in a heavy-bottomed pot.
• Break up the peaches using a pastry cutter, potato masher, or wooden spoon.
• Cook down over medium heat until the peaches are very soft and steaming.
• Blend the peaches with an immersion blender, or in a food processor or blender until smooth.
• Mix sugar and lemon juice into the blended peaches, cook on low, stirring often for 2 minutes.
• If you're not canning the syrup, simply transfer it to small containers. Refrigerate and use within two weeks, or freeze for six months.

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.

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.

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.

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.