Peach Pancakes and Chai Syrup

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
Nutrition Info
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Peach Pancakes and Chai Syrup

Ingredients

Directions

  • 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)

Per Serving:
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

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.

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