Susan A. Reade, Grants Pass, OR "These pancakes are made with canned peaches, so you can make this recipe any time of the year. The batter is a little thick, so you have to flatten them a bit on the pan."

Source: Midwest Living
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Peach Pancakes and Chai Syrup

Ingredients

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Directions

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  • Drain peaches; reserve 1 cup juice. In blender process peaches until smooth. Transfer to bowl; stir in cream and eggs; set aside.

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  • In large bowl combine flours, brown sugar, baking powder, spices, and 1 teaspoon salt. Add peach mixture. Stir just until moistened. Pour 1/4 cup batter onto hot, lightly greased griddle; spread to 4-inch circle. Cook over medium heat 1 to 2 minutes per side. Serve with Chai Syrup and chopped peaches. Makes 6 servings.

Nutrition Facts (Peach Pancakes and Chai Syrup)

546 calories; 19 g total fat; 10 g saturated fat; 1 g polyunsaturated fat; 5 g monounsaturated fat; 125 mg cholesterol; 576 mg sodium. 192 mg potassium; 83 g carbohydrates; 5 g fiber; 43 g sugar; 12 g protein; 0 g trans fatty acid; 1069 IU vitamin a; 2 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 48 mcg folate; 0 mcg vitamin b12; 192 mg calcium; 3 mg iron;

Chai Syrup

Ingredients

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Directions

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  • In a small saucepan combine the reserved peach juice, brown sugar, the water, and cornstarch. Cook and stir over medium heat until brown sugar is dissolved. Add tea bags; cook and stir until mixture is slightly thickened and bubbly. Cook and stir for 1 minute more. Discard tea bags.

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