Pancakes and peach sauce: Thick, buttery pancakes topped with syrupy fresh peaches in a sweet buttery sauce.
Do you object to butter? Do you aim to have your first meal of the day be one full of fiber, protein and all natural goodness? If the answer is yes to either of these questions, then you best move along; this is not a breakfast for lightweights.
But, as we decided a while ago, we love to cook too much not to allow ourselves a space in this blog for recipes we come up with ourselves. Inspired by our travels, our obsession with cookbooks, our culinary idols, the great multi-ethnic city we live in and butter, pancakes with peach sauce are our type of breakfast, at least some of the time.
We recently found ourselves with baskets and baskets full of ripe Niagara peaches. We are in the middle of a too short season of juicy and sweet stone fruit that we look forward to every year. This year, along with eating them like candy (they taste better than candy), we decided to use them in new and delicious recipes. Last year we made a fiery peach and habanero pepper jam. This year, we made a fresh peach and orange Metaxa cocktail, and these pancakes with peach sauce. Who knows what else we may have in store for you!?
If I don’t have fresh ripe peaches, can I make the peach sauce with frozen peaches?
Fresh peaches would be ideal, but this breakfast is so good that you can definitely try it with frozen peaches. Be sure to defrost your peaches a little bit so that you can easily blend the equivalent of one peach with your orange juice to make the puree (see recipe).
What can I do with leftover pancakes?
You can consider inviting someone over to share breakfast with you. Otherwise, pancakes keep well in the refrigerator for a few days, and even longer in the freezer. To reheat, either put them in your toaster or heat them through in a dry skillet or in the oven. We love having frozen homemade pancakes available for breakfast on busy mornings.
What can I do with leftover peach sauce?
You can definitely serve this sauce over yogourt or ice cream. We think it would also be amazing served over tiganites. Yum!
What is the best way to cook pancakes?
Many years of trial and error, and under cooked or burnt pancakes have allowed us to perfect our pancake making skills. You can read the details in the Recipe Notes section of the actual recipe.
The batter for these pancakes is pretty thick. Is that normal?
Yes, this is not a runny batter! For this reason it is important to be sure and only use 1/4 cup batter per pancake and to shape it into rounds (as much as possible) after you drop the batter into the frying pan. You will end up with very fluffy pancakes!
Interested to see other breakfast ideas featured in Our Kouppes? Check these out: