Cinnamon & Spice Pancakes With Warm Peach Topping

Name: Cinnamon & Spice Pancakes With Warm Peach Topping
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 1 cup flour; 1 tablespoon sugar; 2 teaspoons baking powder; 1/4 teaspoon salt; 1 cup milk; 2 tablespoons cooking oil; 1/2 teaspoon vanilla extract; 1 teaspoon cinnamon, ground; 1/8 teaspoon nutmeg, ground; 4 -5 peaches, ripened (skinned, pitted and sliced); 2 tablespoons butter; 2 tablespoons maple syrup; 1 teaspoon lemon juice; 1 teaspoon cinnamon, ground; 1/8 teaspoon nutmeg, ground

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Recipe by MarthaStewartWanabe

If you're looking for a fun and tasty way to cook up a bounty of peaches, why not serve them for breakfast? I had a bag of ripe peaches and wanted to use them before they spoiled, so this idea came to mind. It turns out that it proved to be a successful experiment. These pancakes contain the gentle flavor of cinnamon, nutmeg and vanilla and are topped with warm, saucy cinnamon-nutmeg spiced peaches. As my daughter says, "Deeeeelicious!"

READY IN: 25mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

1

cup flour
1

tablespoon sugar
2

teaspoons baking powder
¹⁄₄

teaspoon salt
1

cup milk
2

tablespoons cooking oil
¹⁄₂

teaspoon vanilla extract
1

teaspoon cinnamon, ground
¹⁄₈

teaspoon nutmeg, ground
4 -5

peaches, ripened (skinned, pitted and sliced)
2

tablespoons butter
2

tablespoons maple syrup
1

teaspoon lemon juice
1

teaspoon cinnamon, ground
¹⁄₈

teaspoon nutmeg, ground

DIRECTIONS

Preheat a large skillet or griddle to medium heat. Preheat oven to low heat (180 F - 200 F).
In a medium mixing bowl, stir together flour, sugar, baking powder, baking soda, salt, 1 teaspoons cinnamon and 1/8 teaspoons nutmeg.
In another medium mixing bowl, whisk one egg until frothy. Then add milk, oil and vanilla extract; then whisk until combined.
Make a well in the center of the dry ingredients and whisk in the wet ingredients all at once.
While cooking the pancakes, start the peach topping. In a medium saucepan over medium heat, melt butter. Add peach slices, maple syrup, lemon juice, 1 teaspoons cinnamon and 1/8 teaspoons nutmeg; toss to coat evenly. Cook, stirring occasionally for 5 - 10 minutes or until peach slices have softened slightly, and a sauce is formed. Remove from heat and cover until ready to eat.
Using a 1/4 cup sized measuring cup, pour pancake batter onto a hot, greased skillet/griddle over medium heat, leaving enough space between each pancake for them to expand.
Cook for 2-4 minutes or until surface begins to bubble and edges appear slightly dry. Turn and cook for another 2 minutes until golden. To keep pancakes hot until ready to serve, place on a heat-resistant plate in the oven on low heat.
Serve pancakes hot with peach topping.

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