Pancakes and peach sauce

5 from 3 votes

Thick, buttery pancakes topped with syrupy fresh peaches in a sweet buttery sauce.

Prep Time20

Cook Time20

Total Time40

Course: Breakfast

Cuisine: American

Servings: pancakes

Calories: 214kcal

Author: Mia Kouppa

In a medium sized bowl whisk together the 2 cups all-purpose flour, 3 1/2 tsp baking powder, 1/2 tsp baking soda 1/2 tsp salt and 1 tbsp sugar until well combined.
2 cups all-purpose flour, 3 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 tbsp sugar
Make a well in the center of the flour mixture and drop in the 1 large egg, then the 1 1/2 cups milk and then the 1/4 cup melted butter.
1 large egg, 1 1/2 cups milk, 1/4 cup melted butter
Mix well with either a whisk or a fork until you have a smooth and consistent batter. Set aside to rest while you prepare your peach topping.

Wash your 4 medium peaches and cut 3 of them into wedges, leaving the peel on. Set aside.
4 medium peaches
Take your fourth peach and cut it into chunks. Place it in a blender along with the 1/4 cup orange juice and puree until smooth.
1/4 cup orange juice
In a medium size frying pan melt the 45 grams butter. Once the butter is melted, add the sliced peaches, 1/4 cup packed brown sugar and the peach and orange juice puree to the pan. If using the Metaxa, add 2 tbsp Metaxa to the frying pan at this point as well.
45 grams butter, 1/4 cup packed brown sugar, 2 tbsp Metaxa
Cook over medium heat, stirring regularly to prevent sticking and to ensure that all peach wedges get coated in the butter and brown sugar mixture.
Cover the skillet with the lid of a large pot to create some steam while cooking; this will help soften the peaches.
When your peaches are soft, and the syrup is a thick consistency, remove the pan from the heat and allow to sit, covered, while you cook your pancakes.

Heat approximately 1 tablespoon of butter in a non-stick frying pan. Drop 1/4 cups worth of batter for each pancake into the pan, being sure not to over crowd your pan.
3 - 4 tbsp butter
Cook over medium heat and after 2 - 3 minutes flip your pancakes using a spatula. Cook for an additional 2 - 3 minutes until your pancakes are golden brown on both sides, and cooked through.
Remove pancakes from pan and add more butter. Repeat until you have used up all of your batter. For tips on how to cook the perfect pancake, see the Recipe Notes in the blog post.

How to cook the perfect pancake:

Be sure not to overcrowd your frying pan; you need space to be able to use your spatula to flip your pancakes over properly.
Use 1/4 cup of batter per pancake; this will give you a perfect size, and will make flipping more manageable.
Between batches, remove your frying pan from the heat and wipe it down quickly and carefully using a dry paper towel. This will remove any burnt butter and any remaining pancake batter which will otherwise burn if left in the pan. Then, add another tablespoon of butter to the pan. The pan will still be hot, and the butter will begin to melt. Keeping the pan off of the heat, add the batter for the next batch of pancakes you will cook. Once all the batter is in the pan, return your frying pan to the heat and cook until brown on one side (2 - 3 minutes). Flip your pancakes and continue to cook until the other side is also golden brown.
These are thick pancakes; after you flip them the first time, use your spatula to press down on your pancakes slightly. This will flatten them just a little bit and will help ensure that they have cooked through.