A homemade peace sauce tops these hearty, delicious pancakes
| Yield | |
|---|---|
| Source | Debbie Booth |
| Prep time | 20 minutes |
| 6 | eggs (large) | |
| 1 | Cup | flour |
| 1 | Cup | milk |
| 1⁄4 | Cup | butter (melted) |
| 1 | Teaspoon | salt (opitional) |
| 1 | Can | peaches (FOR PEACE SAUCE 8 3/4 oz., sliced) |
| 1⁄3 | Cup | brown sugar |
| 2 | Teaspoon | corn starch |
| Unknown | orange juice | |
| 1⁄4 | Teaspoon | apple pie spice |
Break eggs into blender. Mix on slow speed while adding butter in a stream, then slowly add milk and mix. Add flour a little bit at a time. Mix thoroughly. Srray 6 oval baking dishes with a nonstick cooking spray. Ladle 4 ounces of batter into each baking dish. (A 1/2 cup measure is 4 ounces). Bake at 425° for 110-15 minutes or until puffed and golden. Will rise on sides only, center does not puff.
FOR PEACE SAUCE:
Drain peaches into measuring cup; add orange juice to peach juice to make one cup liquid. In a small saucepan, heat mixture to boiling. Combine sugar and cornstarch and stir into boiling mixture. Stire over medium heat until thickened and clear. Add peaches and heat thoroughly. May also use fresh or frozen peaches and peach juice.
May also be baked in 9-inch pie plate; increase cooking time about 5 minutes until done in center and brown on the sides. This recipe is from The Royal Swan Bed and Breakfast in San Antonio, Texas.
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