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."

Advertisement

Ingredients

Directions

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

    Advertisement
  • 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

546 calories; 19 g total fat; 125 mg cholesterol; 576 mg sodium. 83 g carbohydrates; 12 g protein;

Chai Syrup

Ingredients

Directions

  • 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.

    Advertisement

Reviews