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Peach Pancakes with Butter Sauce

TOTAL TIME: Prep: 20 min. Cook: 5 min./batch YIELD: 16 pancakes (2 cups sauce).
I am 10 and I enjoy helping my grandma in the kitchen. I love pancakes and peaches, so we came up with this recipe. —Mikayla Blackstar, Ponca City, Oklahoma

Ingredients

  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 4 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 cups 2% milk
  • 2 large eggs, lightly beaten
  • 1/4 cup canola oil
  • 1 can (15-1/4 ounces) peach halves, drained and finely chopped
  • SAUCE:
  • 1 cup corn syrup
  • 1/2 cup sugar
  • 1/3 cup butter, cubed
  • 1 large egg
  • 2 to 3 teaspoons vanilla extract

Directions

  • 1. In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt. Combine the milk, eggs and oil; add to dry ingredients just until moistened. Fold in peaches.
  • 2. Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown.
  • 3. Meanwhile, in a small saucepan, combine the corn syrup, sugar, butter and egg. Cook and stir over medium heat until mixture is thickened and coats the back of a spoon. Stir in vanilla. Serve with pancakes.

Nutrition Facts

2 pancakes with 1/4 cup sauce: 507 calories, 18g fat (7g saturated fat), 104mg cholesterol, 485mg sodium, 82g carbohydrate (37g sugars, 1g fiber), 8g protein.

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