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Sunday, August 30, 2009

Cinna-Peach Pancakes


Toppings
¼ cup HERSHEY®’S Cinnamon Chips
¼ cup maple syrup
½ cup pecans, chopped
1 large peach, sliced

Pancakes
4 Tablespoons butter, divided
1 cup flour
1 large egg, beaten
1/3 cup peach jam
2/3 cup milk
2 teaspoons baking powder
¼ teaspoon salt
¼ cup HERSHEY®’S Cinnamon Chips

In large griddle, toast pecans over medium heat (350˚ F) 5-7 minutes, stirring frequently, until lightly browned. Remove from skillet; set aside. Keep skillet hot.

Meanwhile, in small microwavable bowl, melt cinnamon chips in microwave stirring every 20 seconds. Stir in maple syrup; set aside.

In a medium microwaveable bowl, melt 2 Tablespoons butter in microwave. Add remaining pancake ingredients and stir until combined.

In hot griddle spread 1 tablespoon butter. Pour about ¼ cup batter onto griddle making 5 pancakes. Cook over medium heat about 2 minutes on each side or till pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry. Remove pancakes. Spread last tablespoon of butter on griddle and cook remaining pancakes.

To serve, stack two pancakes, slightly overlapping, on each of 5 serving plates. Divide peach slices among the 5 plates placing them on top of the pancakes. Evenly sprinkle pancakes with pecans and drizzle with syrup mixture; serve immediately.

Yield: 5 servings (2 Pancakes Each)

1 comment:

Rachelle said...

These are absolutely the most delicious pancakes I have ever tasted! We made them on Saturday and they were gobbled up in no time.

Then this morning, when my grandpa asked for pancakes and peaches (separate), I used his favorite pancake mix but pulled out the leftover pecans and cinnamon chips to make a few of these fancy pancakes for myself.

Delicious!