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 sauteed.
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.
Dip into my crusty and moist fruit cobbler on this delicious National Peach Cobbler Day.
Give my Easy Peach Cobbler video a go and it will move right up to the top of your favorite dessert list. This is probably the easiest baked dessert you will ever make!
Some canned fruit loses flavor and texture but peaches (and especially pineapple - come back here for my Pineapple Cobbler video) hold their flavor and a ripe peach is soft like canned versions.
My recipe uses a buttery crumb topping perfect for scooping and mixing with bubbly hot peach filling -- and don't forget a scoop of vanilla ice cream? Hey, it delicious with or without ice cream. My Peach Cobbler is perfect for family gatherings since all you need is a big spoon for serving. No worry about cutting a perfect slice of pie, or your pie filling spilling out all over the plate -- nothing sadder than a flaccid slice of pie!
Canned peaches come in a few variations with light or heavy syrup or sometimes in fruit juice. Of course, I prefer peaches in fruit juice if I can find it.
Other recipes call for adding sugar, but I find peaches are sweet enough in whatever kind of liquid they come with.
The other main ingredient is plain flour which I also get cheaply from Dollar Tree and 99c only Stores. You can use whole wheat or all-purpose flour, too. Adding a tablespoon of baking powder fluffs up the topping. Baking powder is easy to find and cheap from any grocery store. If you use all-purpose flour then leave out baking powder as it's added already, although extra baking powder doesn't mess up anything either.
Many recipes call for ground cinnamon, but I find a Peach Cobbler is fine without it - up to you really.
Once you open a can of peaches the Cobbler comes together in just a couple of minutes.
A Cobbler has the flavor of a regular pie with half the effort, but no flavor is sacrificed. You make a pie dough with half the work and there is no need to massage it and roll it out either. Just roughly mix flour, milk, and butter for a minute then assemble the Cobbler with canned fruit.
I like the deep dish type of Cobbler that way there is no danger of canned peach juice or syrup cooking out during the baking stage and leaving a dry filling. And you bake it uncovered for about 45 minutes -- really simple.
Do make sure not to fill up the baking dish all the way as the topping expands and the liquid boils so your Cobbler can overflow. I keep an inch of clearance from the top and also place a baking pan underneath the baking dish just in case.
My Easy Peach Cobbler is good at any time of day or night. Re-heat in the microwave and dig in!
Easy Peach Cobbler - Video
Play it here. The video runs 2 minutes, 37 seconds.
Peach Ingredients
2 cans peaches - 15-ounce cans. I used peeled peaches in light syrup.
1 can of peach syrup or juice. 2 cans may be too much for your baking dish. Reserve an extra can of syrup or peach juice just in case you need it during the end of baking.
*Okay to use fresh peaches, about 4 medium-sized - remove seeds and slice. I like them unpeeled but okay to peel peaches. Fresh peaches will make their own sauce as they bake. It's okay to add a little water during the baking stage if necessary. Some recipes call for adding sugar on peaches, but I find most peaches are sweet enough on their own.
Cobbler Topping
1 cup flour - any type including wheat. If you use "all-purpose" flour then okay to leave out Baking Powder, as that is already added.
1 tablespoon baking powder - If you use self-rising flour then leave out the baking powder. Although adding baking powder to all-purpose flour will not hurt anything either.
1/2 cup of milk - or a favorite dairy substitute like soy, almond, cashew, etc.
1/4 stick of butter - about 6 slices (half a cup.) Okay to use favorite butter substitute or cooking oil. Okay to add more butter for a richer topping.
1 teaspoon cinnamon - optional.
*For a sweet topping add a couple tablespoons of sugar to the flour. I find the peach syrup soaks into the flour topping as it bakes, so that's sweet enough for me. Also, half a teaspoon of vanilla is a tasty addition.
Directions
For the dough topping, add flour then slice in about 6 pats of butter (a 1/4 of a stick of butter) or a favorite substitute like margarine of cooking oil (1/4 cup oil.) I used room temperature butter. It's okay to add more butter (half a stick) for a richer topping.
Sprinkle on baking powder (okay to leave out if you use all-purpose flour, which has baking powder added.) Pour on 1/2 cup of milk or milk substitute.
Sprinkle on a teaspoon of ground cinnamon. This is optional as I've made Cobblers without it.
*You can also add a couple teaspoons of sugar of favorite sweetener and half a teaspoon of vanilla. I find the peach syrup sweet enough, as it will soak into the dough during baking.
Roughly mix the flour ingredients with the butter and milk for a minute, until most of the flour is wet or damp.
Now time to bring it all together and bake the Peach Cobbler. Preheat oven to 350 degrees.
I load the mixed Cobbler ingredients into a baking dish that holds about 4 cups of liquid. I like a pan with high sides, not a pie plate. If you use a very wide dish the liquid may cookout. A metal meatloaf pan with high sides works fine, too.
Add 2 cans of peaches. My peaches came in 15-ounce cans. Use the juice or syrup of one can. You can add more syrup/juice as long as you leave an inch or so from the top of your baking dish. Reserve extra juice or syrup for later use when reheating as sauce will eventually be absorbed into the crust.
The liquid will rise when heated and may overflow, with the addition of an expanding dough topping -- so do leave some room at the top. I always have a pan or foil under the baking dish just in case of overflowing juice.
Finally, scoop on the flour dough mixture. Spread out dough across the top of the peaches. It's okay if there are holes in the crust, the dough will expand and spread across the top of the baking dish as it bakes.
Bake Peach Cobbler uncovered at 350 degrees for about 45 minutes. The dough topping will be lightly brown when done. Watch to make sure peach syrup does not cook out, you want some sweet sauce, right? Add some syrup toward the end of baking if necessary.
Allow Peach Cobbler to cool down for a couple of minutes. I like to serve Peach Cobbler warm. Add ice cream too. Refrigerate any leftovers as they will deliciously heat up later. The sauce may absorb into the dough/topping so keep a little peach syrup in a separate container to add later if you like a more juicy Easy Peach Cobbler.
You can make my Easy Peach Cobbler any day of the year since it's so easy and convenient to use canned peaches On National Peach Cobbler Day.
I don't make dessert videos very often so you know it has to be tasty and cheaply made when I do. I grew up with my Mom making fresh Dewberry Cobblers (a dewberry is the same as a blackberry.)
My Easy Peach Cobbler is another favorite, and you don't have to wait for berry season or worry about being all scratched-up picking them. Give my Easy Peach Cobbler video a go and it will move right up to the top of your favorite dessert list. This is probably the easiest baked dessert you will ever make!
Some canned fruit loses flavor and texture but peaches (and especially pineapple - come back here for my Pineapple Cobbler video) hold their flavor and a ripe peach is soft like canned versions.
My recipe uses a buttery crumb topping perfect for scooping and mixing with bubbly hot peach filling -- and don't forget a scoop of vanilla ice cream? Hey, it delicious with or without ice cream. My Peach Cobbler is perfect for family gatherings since all you need is a big spoon for serving. No worry about cutting a perfect slice of pie, or your pie filling spilling out all over the plate -- nothing sadder than a flaccid slice of pie!
Canned peaches come in a few variations with light or heavy syrup or sometimes in fruit juice. Of course, I prefer peaches in fruit juice if I can find it.
Other recipes call for adding sugar, but I find peaches are sweet enough in whatever kind of liquid they come with.
The other main ingredient is plain flour which I also get cheaply from Dollar Tree and 99c only Stores. You can use whole wheat or all-purpose flour, too. Adding a tablespoon of baking powder fluffs up the topping. Baking powder is easy to find and cheap from any grocery store. If you use all-purpose flour then leave out baking powder as it's added already, although extra baking powder doesn't mess up anything either.
Many recipes call for ground cinnamon, but I find a Peach Cobbler is fine without it - up to you really.
Once you open a can of peaches the Cobbler comes together in just a couple of minutes.
A Cobbler has the flavor of a regular pie with half the effort, but no flavor is sacrificed. You make a pie dough with half the work and there is no need to massage it and roll it out either. Just roughly mix flour, milk, and butter for a minute then assemble the Cobbler with canned fruit.
I like the deep dish type of Cobbler that way there is no danger of canned peach juice or syrup cooking out during the baking stage and leaving a dry filling. And you bake it uncovered for about 45 minutes -- really simple.
Do make sure not to fill up the baking dish all the way as the topping expands and the liquid boils so your Cobbler can overflow. I keep an inch of clearance from the top and also place a baking pan underneath the baking dish just in case.
My Easy Peach Cobbler is good at any time of day or night. Re-heat in the microwave and dig in!
Easy Peach Cobbler - Video
Play it here. The video runs 2 minutes, 37 seconds.
Peach Ingredients
2 cans peaches - 15-ounce cans. I used peeled peaches in light syrup.
1 can of peach syrup or juice. 2 cans may be too much for your baking dish. Reserve an extra can of syrup or peach juice just in case you need it during the end of baking.
*Okay to use fresh peaches, about 4 medium-sized - remove seeds and slice. I like them unpeeled but okay to peel peaches. Fresh peaches will make their own sauce as they bake. It's okay to add a little water during the baking stage if necessary. Some recipes call for adding sugar on peaches, but I find most peaches are sweet enough on their own.
Cobbler Topping
1 cup flour - any type including wheat. If you use "all-purpose" flour then okay to leave out Baking Powder, as that is already added.
1 tablespoon baking powder - If you use self-rising flour then leave out the baking powder. Although adding baking powder to all-purpose flour will not hurt anything either.
1/2 cup of milk - or a favorite dairy substitute like soy, almond, cashew, etc.
1/4 stick of butter - about 6 slices (half a cup.) Okay to use favorite butter substitute or cooking oil. Okay to add more butter for a richer topping.
1 teaspoon cinnamon - optional.
*For a sweet topping add a couple tablespoons of sugar to the flour. I find the peach syrup soaks into the flour topping as it bakes, so that's sweet enough for me. Also, half a teaspoon of vanilla is a tasty addition.
Directions
For the dough topping, add flour then slice in about 6 pats of butter (a 1/4 of a stick of butter) or a favorite substitute like margarine of cooking oil (1/4 cup oil.) I used room temperature butter. It's okay to add more butter (half a stick) for a richer topping.
Sprinkle on baking powder (okay to leave out if you use all-purpose flour, which has baking powder added.) Pour on 1/2 cup of milk or milk substitute.
Sprinkle on a teaspoon of ground cinnamon. This is optional as I've made Cobblers without it.
*You can also add a couple teaspoons of sugar of favorite sweetener and half a teaspoon of vanilla. I find the peach syrup sweet enough, as it will soak into the dough during baking.
Roughly mix the flour ingredients with the butter and milk for a minute, until most of the flour is wet or damp.
Now time to bring it all together and bake the Peach Cobbler. Preheat oven to 350 degrees.
I load the mixed Cobbler ingredients into a baking dish that holds about 4 cups of liquid. I like a pan with high sides, not a pie plate. If you use a very wide dish the liquid may cookout. A metal meatloaf pan with high sides works fine, too.
Add 2 cans of peaches. My peaches came in 15-ounce cans. Use the juice or syrup of one can. You can add more syrup/juice as long as you leave an inch or so from the top of your baking dish. Reserve extra juice or syrup for later use when reheating as sauce will eventually be absorbed into the crust.
The liquid will rise when heated and may overflow, with the addition of an expanding dough topping -- so do leave some room at the top. I always have a pan or foil under the baking dish just in case of overflowing juice.
Finally, scoop on the flour dough mixture. Spread out dough across the top of the peaches. It's okay if there are holes in the crust, the dough will expand and spread across the top of the baking dish as it bakes.
Bake Peach Cobbler uncovered at 350 degrees for about 45 minutes. The dough topping will be lightly brown when done. Watch to make sure peach syrup does not cookout, you want some sweet sauce, right? Add some syrup toward the end of baking if necessary.
Allow Peach Cobbler to cool down for a couple of minutes. I like to serve Peach Cobbler warm. Add ice cream too. Refrigerate any leftovers as they will deliciously heat up later. The sauce may absorb into the dough/topping so keep a little peach syrup in a separate container to add later if you like a more juicy Easy Peach Cobbler.
Fresh fruit and yogurt go well togetherin my latest recipe video, Peaches and Yogurt.
Pre-mixed yogurt with fruit is too sweet for me. It is easy enough to mix a handful of sliced and diced peaches into yogurt. Of course, remove the bitter seed and stem. I keep the peach skin on for this recipe, but it's okay to peel a peach.
This fruit and yogurt mix will keep a couple of days in the refrigerator -- if you can resist finishing it off in one sitting! This isn't so much an original recipe as a recipe reminder of how easy and nutritious it is to add fresh fruit to yogurt.
Anytime I find fruit on sale at my local 99c only Store, I immediately think of a light breakfast. My most common homemade yogurt with fruit includes strawberries, pineapple, sliced mango, blackberries and blueberries.
Fresh frozen fruit mixes nicely into yogurt, although the texture is mushy when defrosted. Some canned fruit works well, I like canned peaches in natural or low-sugar juice.
As for yogurt I just use plain. Vanilla and other flavors are usually too strong and often have added sugar. But, if you like a certain type on sale then use it.
Sometimes an unusual brand will show up on sale like this creamy French-style yogurt called "oui" made by Yoplait. It was so good I got half a dozen jars. They also had a lemon-flavored that held up well with the addition of raspberries.
"Oui"is advertised as "French Style," whatever that means. But it is milder tasting - less sour than typical yogurt, with a slight almond flavor. And the glass jars are collectible too.
As with any new find at a 99c only Store, I will try it in the car parking lot, and if it's good then I will go back and get a whole bunch more. I've learned you gotta be impulsive there or it may be gone an hour later -- snooze you lose!
So do check out my latest stop-motion animated video. There's really nothing to this recipe and anyone can make it. Sometimes less is more, for a perfectly delicious recipe.
Peaches & Yogurt - Video
Play it here. The video runs 47 seconds.
My YouTube video link for viewing or embedding, just click here.
