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:
1 1/2 cups all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
2 Tb. butter
1/2 tsp. cinnamon
1 large egg
1/4 cup granulated sugar
1 1/4 tsp. ground cinnamon
1/2 cup heavy cream
3/4 cup pure maple syrup
3/4 cup 2% milk
1/4 tsp. nutmeg
2 lbs. peaches (5-6)
3/4 tsp. salt
Equipment:
frying pan
bowl
whisk
ladle
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
