Peach & Brown Sugar Pancakes

Peach & Brown Sugar Pancakes is a side dish that serves 2. Watching your figure? This lacto ovo vegetarian recipe has 469 calories, 12g of protein, and 30g of fat per serving. For $1.28 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. 12 people were impressed by this recipe. If you have shortening, peaches, milk, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Foodista. Overall, this recipe earns a good spoonacular score of 43%. If you like this recipe, take a look at these similar recipes: Brown Sugar Peach Pancakes, Brown Sugar Pancakes, and Peach and Brown Sugar Muffins.

Servings: 2

 

Ingredients:

1/2 teaspoon brown sugar

1 egg

3/4 cup milk

1 cup pancake mix

3/4 can peaches

2 tablespoons (Crisco) shortening or butter

1 tablespoon vegetable oil

Equipment:

food processor

blender

mixing bowl

griddle

frying pan

whisk

Cooking instruction summary:

  1. Puree 3/4 can peaches by placing slices only, no juice in a blender or food processor. Pulse couple of times to get a chunky (apple sauce) texture.
  2. Heat skillet or griddle on medium-high heat with shortening. In a small bowl or cup, whisk egg and oil. In medium mixing bowl, combine pancake mix, milk, egg and oil mixture and brown sugar. Whisk until smooth and bumpy. (Don't mix too much, pancakes will be tough) Fold in peach puree.
  3. Pour mixture into hot skillet a cup at a time to create large puddles of dough. Turn once, after bubbles appear in dough ovals. Cook in batches. Pancakes should be browned.
  4. Serve on plates with butter and syrup (optional).

 

Step by step:


1. Puree 3/4 can peaches by placing slices only, no juice in a blender or food processor. Pulse couple of times to get a chunky (apple sauce) texture.

2. Heat skillet or griddle on medium-high heat with shortening. In a small bowl or cup, whisk egg and oil. In medium mixing bowl, combine pancake mix, milk, egg and oil mixture and brown sugar.

3. Whisk until smooth and bumpy. (Don't mix too much, pancakes will be tough) Fold in peach puree.

4. Pour mixture into hot skillet a cup at a time to create large puddles of dough. Turn once, after bubbles appear in dough ovals. Cook in batches. Pancakes should be browned.

5. Serve on plates with butter and syrup (optional).


Nutrition Information:

Quickview
469 Calories
12g Protein
30g Total Fat
39g Carbs
6% Health Score
Limit These
Calories
469
23%

Fat
30g
47%

  Saturated Fat
12g
79%

Carbohydrates
39g
13%

  Sugar
19g
21%

Cholesterol
137mg
46%

Sodium
399mg
17%

Get Enough Of These
Protein
12g
24%

Phosphorus
356mg
36%

Vitamin B2
0.51mg
30%

Calcium
266mg
27%

Selenium
16µg
24%

Vitamin A
957IU
19%

Vitamin E
2mg
17%

Potassium
589mg
17%

Vitamin B1
0.22mg
15%

Fiber
3g
15%

Vitamin B12
0.83µg
14%

Vitamin B5
1mg
13%

Vitamin C
11mg
13%

Vitamin K
13µg
12%

Folate
44µg
11%

Vitamin B3
2mg
11%

Vitamin D
1µg
11%

Magnesium
40mg
10%

Manganese
0.2mg
10%

Iron
1mg
9%

Zinc
1mg
9%

Copper
0.18mg
9%

Vitamin B6
0.18mg
9%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

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