The lake behind our house is still half frozen as we wait for the spring to make its appearance. But, I am thinking that my little pancake celebrations are helping change the climate. These pancakes were a nice change from the everyday pancake. I loved this pancake a lot. Peaches remind me of the warm south...so when I saw this recipe in Taste of Home I wanted to try it. The sauce is my own creation. One favourite way to eat peaches down south is with cream. The cinnamon in the sauce is a throw-in for my mom...because half of my breakfasts, as a child, contained cinnamon and sugar in one form or another.(Which by the way I still love) These pancakes were very delicious! I hope you give them a try!
Peach Pancakes with Cinnamon and Cream Sauce
(adapted from Taste of Home)
makes 16 pancakes
for the pancakes
2 cups flour
2 Tablespoon sugar
4 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
2 cups milk
2 eggs, lightly beaten
1/4 cup oil
2 cups chopped peaches, fresh, frozen or canned
1.In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt. Combine the milk, eggs and oil; add to dry ingredients just until moistened. Fold in peaches.
2. Pour batter by 1/4 cups onto a greased hot griddle; flip over when bubbles form on top. Cook until the second side is golden brown.
for the cinnamon and cream sauce
2 egg yolks
!/2 cup cream (half and half or table cream)
1/2 cup milk
1/2 cup water
1 cup sugar
1/2 t cinnamon
4 teaspoons cornstarch
1 teaspoon vanilla
1. Whisk egg yolks and cream in a small saucepan off of a heat source. Once combined slowly incorporate the milk, water sugar, cinnamon, cornstarch and vanilla. Whisk.
2. Transfer the saucepan, to a stove top, over medium heat.
3. Whisk constantly for about five to seven minutes, or until the mixture thickens to desired consistency and the mixture is heated through.
4. Serve over peach pancakes and enjoy! You can also top with additional maple syrup to make life even more exciting and sweet. Why not what do you have to lose?