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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Recipe Summary

total:
30 mins
Servings:
6
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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; total fat 19g; saturated fat 10g; polyunsaturated fat 1g; monounsaturated fat 5g; cholesterol 125mg; sodium 576mg; potassium 192mg; carbohydrates 83g; fiber 5g; sugar 43g; protein 12g; trans fatty acid 0g; vitamin a 1069IU; vitamin c 2mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 48mcg; vitamin b12 0mcg; calcium 192mg; iron 3mg.

Chai Syrup

Ingredients

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Directions

Instructions Checklist
  • 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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