Peach Pancakes - Recipe Video

Peach Pancakes can be made with fresh or canned fruit. I like canned peaches with fruit juice or lightly sweetened. Canned fruit can get very mushy when cooked, but Peaches hold up quite well when mixed into pancake batter and sautéed.

I like to eat the peel on my fresh fruit, which canned peaches remove. Even without the fuzzy texture, sliced peaches, fresh or from the can, have plenty of peachy flavor.

Canned Peaches and fresh ones are still cheap enough for this Budget Epicurean. Make sure to wait for fresh Peaches to ripen soft.

No special tricks to this recipe; I just add sliced Peaches to a lightly oiled heating pan and pour on pancake batter

My recipe is basic; I use premixed pancakes from the box. Nothing special really. The average mix is usually just enriched flour, sugar, dried egg, and milk. Normally, you just add water. You can use your favorite mix, or even a homemade one. If price is no object, then get organic from Whole Foods or from your fave health food market.

I do like to finish my pancake with a pat of real butter. It's up to you if you want to go that far. 

Check out my tasty breakfast Pancakes made with sliced Peaches. I like to start my day with a sweet fruit.

Peach Pancake Recipe - Video

Play it here, video runs 1 minute, 44 seconds.

My YouTube video link for viewing or embedding, just click here.

Ingredients (2 servings, using a pancake mix)

• 1 cup pancake mix - any favorite
• 3/4 cup water - okay to use milk for a richer pancake batter.
• 1 peach, sliced - add as many slices as you like.
• 1 tablespoon of cooking oil - to grease the skillet. Add more when needed, depending on how many pancakes you make.
• Butter and your favorite pancake syrup - add as much as you like.

Directions
Prepare pancake batter according to package directions. My pancake mix calls for 1 cup of flour and 3/4 cup of water.

Mix pancake ingredients in a bowl. When mixed, it will be like thick country gravy.

(If you are using frozen blueberries, it's okay to add them right to the batter. Defrosted or not, as they will warm up during pancake cooking.)

Add a teaspoon of oil to the pan or griddle. Heat the pan over medium heat.

Slice a fresh peach and remove the seed. For canned Peaches, just drain. Okay to slice peaches into smaller pieces. Large slices tend to separate from the pancake.

 Arrange on a hot pan or griddle. Add as many as you like, depending on the size of each pancake.

Brown pancakes for 2 to 3 minutes on each side, depending on the pan heat. When you see air pockets, then check the bottom of the pancake to see how it's browning.

The instant box of pancake directions mentions cooking time to brown each side as 1.5 minutes each....hmmm, they must be using a super hot pan! Best to just check the pancake for color as you go.

If you want a dark brown pancake presentation, then cook one side to get the right hue of brown, then cook the other side for a minute to finish. Serve browned side up on the plate.

Persimmon Pancakes - Video Recipe

I didn't really know about persimmons until I lived next to Little Armenia in Hollywood, California. I would walk to the local mini-mall market to see what produce was on sale. You don't see persimmons very often in regular grocery stores.

Like avocados, you have to wait until they are soft to take advantage of the sweet and pudding-like interior. They have papery skin and large seeds that are easy to discard.

If you see the bright red/orange fruit in your grocery or ethnic market give them a try sometime. And they are a nice way to add fruity flavor to your typical pancake recipe.  

No special tricks to this recipe, I just add freshly sliced persimmon to a lightly oiled heating pan and pour on pancake batter. 

For the pancake batter, I use a commercial brand. If you have a homemade recipe then use it. I can get a large box of dry pancake batter at my local 99c only Store or Dollar Tree. Regular grocery stores sell it cheap enough, too.

My recipe is the easiest and quickest thing to make and starting the day with fresh fruit is a big tasty plus.

Check out how I make a cheap$kate breakfast of Persimmon Pancakes.

Persimmon Pancakes - Video

Play it here, the video runs 2 minutes, 17 seconds.

My YouTube video link for viewing or embedding, just click here.

Ingredients (2 servings, using a pancake mix)

• 1 cup Pancake Mix - any favorite
• 3/4 cup water - okay to use milk for a richer pancake batter.
• Persimmon - ripe and soft to the touch. When soft just slice the persimmon in two and scoop out the flesh, leaving the seed behind. If semi-soft you can slice the whole persimmon into wedges, again leaving the seed and tougher seed shell out. 
• 1 tablespoon of cooking oil - to grease skillet. Add more when needed, depending on how many pancakes you make.
• Butter and Pancake Syrup - add as much as you like.

Directions
Prepare pancake batter according to package directions. My pancake mix calls for 1 cup of flour and 3/4 cup of water.

Mix pancake ingredients in a bowl. When mixed it will be like thick country gravy. Start to heat the pan over medium/low heat.

Use a persimmon that is ripe and soft to the touch. When soft just slice the persimmon in two and scoop out the flesh, leaving the seed behind. If semi-soft you can slice the whole persimmon into wedges, again leaving the seed and tougher seed shell out.

I like to place fruit down on the pan first so it is in direct contact with the skillet for a little caramelization. You want to pour batter against the persimmon so they stick to the pancake when you flip it.

Follow typical Pancake mixing and cooking directions. The box directions below mention the cooking time to brown each side as 1.5 minutes each....hmmm, they must be using a super hot pan!

If you want a dark brown pancake presentation, then just cook one side to get the right amount of brown, then cook the other side for a minute, to finish. Serve browned side up, on the plate.

I serve hot with melted butter and my favorite pancake syrup.

Raspberry Pancakes - Video Recipe

Have a very berry breakfast with my latest fruit-laden pancake concoction. Nothing to it really just mix up your fave pancake batter and layout raspberries on a hot grill then finally pour on the batter. My easy Raspberry Pancake recipe pops with sweet and sour fruity flavor.

Raspberries are the most tender fruit. It's soft but loaded with tiny seeds. The juice is sweet with a tart aftertaste.

These days in Los Angeles I can get a 6-ounce plastic pack of fresh Raspberries in my local 99c only Store quite often. You could use frozen berries, but they will be mushy. Frozen raspberries are yummy in smoothies or stirred into yogurt. I also add them to oatmeal just before serving, if you mix them in too early they will dissolve completely - I mean dissolved is okay but I like the sweet/sour pop in a bite.

No special tricks to this recipe, I just add fresh Raspberries to a lightly oiled heating pan and pour on pancake batter. 

For the pancake batter, I use a commercial brand. If you have a homemade recipe then use it. I can get a large box of dry pancake batter at my local 99c only Store or Dollar Tree. Regular grocery stores sell it cheap enough, too.

My recipe is the easiest and quickest thing to make and starting the day with fresh fruit is a big tasty plus.

Check out how I make a cheap$kate breakfast of Raspberry Pancakes.

Raspberry Pancakes - Video

Play it here, video runs 1 minute, 39 seconds.

My YouTube video link for viewing or embedding, just click here.

Ingredients (2 servings, using a pancake mix)

• 1 cup pancake mix - any favorite
• 3/4 cup water - okay to use milk for a richer pancake batter.
• Raspberries - a handful. Okay to substitute with any fresh seasonal fruit like blueberry, peach, apricot, strawberry, and even sliced banana or canned fruit like pineapple.
• 1 tablespoon of cooking oil - to grease the skillet. Add more when needed, depending on how many pancakes you make.
• Butter and favorite pancake syrup - add as much as you like.

Directions
Prepare pancake batter according to package directions. My pancake mix calls for 1 cup of flour and 3/4 cup of water.

Mix pancake ingredients in a bowl. When mixed it will be like thick country gravy. Start to heat the pan over medium/low heat.

I like to place fruit down on the pan first so it is in direct contact with the skillet for a little caramelization. You want to pour batter against the Raspberries so they stick to the pancake when you flip it. 

Since Raspberries are so delicate it's also okay to mix them into the batter so they will hold their shape and not semi-dissolve away.

Follow the Pancake mixing and cooking directions. The box directions below mention cooking time to brown each side as 1.5 minutes each....hmmm, they must be using a super hot pan!

If you want a dark brown pancake presentation, then just cook one side to get the right amount of brown, then cook the other side for a minute, to finish. Serve browned side up, on the plate.



I serve hot with melted butter and my favorite pancake syrup.

Fig Pancakes - Video Recipe

My favorite jam is chunky Fig Jam and I'll add a new pancake favorite, Fig Pancakes.

California is not the cheapest place to get them, but sometimes they show up at my local 99c only Store. What I see much more often are dried figs. 

Even dry, the figs are still fairly moist like giant raisins and can be used for my Fig Pancake recipe.

It's surprising figs are not cheap here as I have lived on streets that have fig trees and they are very prolific with hundreds of fruit per tree. Maybe it's because the fruit is so delicate?

But recently I found a tree a few streets away in my present neighborhood. Once they start to ripen you have a week or so to pick the fruit before it rots and ants and flying insects get their share.

Figs are ripe when soft and sweet. The flesh inside is fragrant and loaded with small strawberry-like seeds. I eat the skin and all but do remove a stem if attached.

I've seen green figs that stay green when ripe and other green figs that turn dark brown or black when ripe. 

Ripe figs are very sweet at their peak. They are also juicy and sticky and will burst open where pressed. They can get a bit mushy so you have to slice them carefully.

For the pancake batter, I use a commercial brand. If you have a homemade recipe then use it. I can get a large box of dry pancake batter at my local 99c only Store or Dollar Tree. Regular grocery stores sell it cheap enough, too.

So start your day right, with my super-sweet cheap$kate breakfast of Fig Pancakes.

Fig Pancakes - Video

Play it here, video runs 1 minute, 55 seconds.

My YouTube video link for viewing or embedding, just click here.

The box directions above mention the cooking time to brown each side as 1.5 minutes each....hmmm, they must be using a super hot pan!

Ingredients (2 servings, using a pancake mix)

• 1 cup pancake mix - any favorite
• 3/4 cup water - okay to use milk for a richer pancake batter.
• 1 to 2 figs per Pancake - sliced. Enough slices to cover with batter. Okay to slice or roughly chop figs.
• 1 tablespoon of cooking oil - to grease skillet. Add more when needed, depending on how many pancakes you make.
• Butter and your favorite Pancake Syrup - add as much as you like.

Directions
Prepare pancake batter according to package directions. My pancake mix calls for 1 cup of flour and 3/4 cup of water.

Mix pancake ingredients in a bowl. When mixed it will be like thick gravy.

Rinse and carefully slice ripe figs, remove the stem if necessary. I like a thick slice so usually, I get about 3 slices per fig. Okay to roughly chop figs

Start to heat the pan over medium/low heat. Arrange figs on a lightly oiled grill or frying pan. Pour on the pancake batter.

Brown each side of the pancake. Mine took about 2-3 minutes for each side. It really depends on how hot your pan gets. The box directions above mention the cooking time to brown each side as 1.5 minutes each....hmmm, they must be using a super hot pan!

If you want a dark brown pancake presentation, then just cook one side to get the right amount of brown, then cook the other side for a minute, to finish. Serve browned side up, on the plate.

I serve Fig Pancakes hot with melted butter and your favorite pancake syrup.