Cinnamon Pancakes + Peach Syrup

Need a lacto ovo vegetarian morn meal? Cinnamon Pancakes + Peach Syrup could be an amazing recipe to try. This recipe serves 6. For $2.02 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. One portion of this dish contains around 7g of protein, 14g of fat, and a total of 449 calories. This recipe from A Spicy Perspective has 1148 fans. A mixture of granulated sugar, baking powder, egg, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes approximately 30 minutes. Overall, this recipe earns a solid spoonacular score of 59%. If you like this recipe, take a look at these similar recipes: Peach Pancakes with Peach Maple Syrup for #SundaySupper, Whole Wheat Apple Cinnamon Pancakes with Cinnamon Syrup, and Cinnamon Peach Syrup.

Servings: 6

Preparation duration: 15 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

For the peach syrup recipe: Cut the peaches in half. Remove the pit, and cut each half into six wedges. Place a 3.8 quart Swiss Diamond saute pan over medium heat. Add the butter, followed by the peaches, spices and salt. Saute and gently stir the peaches for 5 minutes. Then pour in the maple syrup. Once the syrup comes to a simmer, stir and turn off the heat.Meanwhile, Mix the dry ingredients for the cinnamon pancakes in a large bowl. Whisk in the milk, cream and egg until smooth.Heat a large 12.5 inch Swiss Diamond Non-Stick Fry Pan over medium-low. Once hot, use a 1/4 cup scoop to ladle the pancake batter onto the skillet, three pancakes at a time. Cook for 2-3 minutes, until the edges bubble and look a little dry, then flip and cook another 2-3 minutes. Remove and repeat with remaining batter. (Makes 10-12 pancakes.)To serve: Stack the pancakes on plates, and ladle the warm peach syrup over the top.

 

Step by step:

For the peach syrup recipe

1. Cut the peaches in half.

2. Remove the pit, and cut each half into six wedges.

3. Place a 3.8 quart Swiss Diamond saute pan over medium heat.

4. Add the butter, followed by the peaches, spices and salt.

5. Saute and gently stir the peaches for 5 minutes. Then pour in the maple syrup. Once the syrup comes to a simmer, stir and turn off the heat.Meanwhile,

6. Mix the dry ingredients for the cinnamon pancakes in a large bowl.

7. Whisk in the milk, cream and egg until smooth.

8. Heat a large 12.5 inch Swiss Diamond Non-Stick Fry Pan over medium-low. Once hot, use a 1/4 cup scoop to ladle the pancake batter onto the skillet, three pancakes at a time. Cook for 2-3 minutes, until the edges bubble and look a little dry, then flip and cook another 2-3 minutes.

9. Remove and repeat with remaining batter. (Makes 10-12 pancakes.)To serve: Stack the pancakes on plates, and ladle the warm peach syrup over the top.

Nutrition Information:

covered percent of daily need