Peach & Brown Sugar Pancakes

Photo: Angela

Ingredients

2 tablespoons (Crisco) shortening or butter

1 cup pancake or waffle mix

3/4 cup milk

1 large egg

1 tablespoon vegetable oil

1 tablespoon can peach slices, 2 juice reserved (½ cup peach puree)

1/2 teaspoon brown sugar

butter to taste (optional)

pancake syrup (optional)

Preparation

Puree 3/4 can peaches by placing slices only, no juice in a blender or food processor. Pulse couple of times to get a chunky (apple sauce) texture.

Heat skillet or griddle on medium-high heat with shortening. In a small bowl or cup, whisk egg and oil. In medium mixing bowl, combine pancake mix, milk, egg and oil mixture and brown sugar. Whisk until smooth and bumpy. (Don't mix too much, pancakes will be tough) Fold in peach puree.

Pour mixture into hot skillet a ¼ cup at a time to create large puddles of dough. Turn once, after bubbles appear in dough ovals. Cook in batches. Pancakes should be browned.

Serve on plates with butter and syrup (optional).

Tools

Comments

Permalink Joan Creed
January 28, 2011

Yum! I do a similar thing with pancakes and canned peaches along with some ricotta cheese or cottage cheese. You can use the peaches cold right out of the can and it's still good! You got your complete breakfast then.

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