Peach Pancakes and Chai Syrup

Saturday morning's were made for Peach Pancakes and Chai Syrup.

Photo by Meredith M.
Adapted from bhg.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Adapted from bhg.com

Ingredients

  • 2

    can peach slices (juice pack), 15 ounces

  • 1/2

    cup whipping cream

  • 2

    eggs, lightly beaten

  • 1 1/2

    cups oat flour or whole wheat flour

  • 1

    cup all-purpose flour

  • 1/3

    cup packed dark brown sugar

  • 2

    teaspoons baking powder

  • 1 1/4

    teaspoons ground ginger

  • 1 1/4

    teaspoons ground cinnamon

  • Fresh or frozen peaches, chopped (optional)

  • Chai Syrup:

  • 1

    cup reserved juice from drained peaches

  • 1/4

    cup packed dark brown sugar

  • 1/4

    cup water

  • 2

    teaspoons cornstarch

  • 2

    spiced chai-flavor black tea bags

Directions

Drain peaches; reserve 1 cup juice. In blender process peaches until smooth. Transfer to bowl; stir in cream and eggs; set aside. In large bowl combine flours, brown sugar, baking powder, spices, and 1 teaspoon salt. Add peach mixture. Stir just until moistened. Pour 1/4 cup batter onto hot, lightly greased griddle; spread to 4-inch circle. Cook over medium heat 1 to 2 minutes per side. Serve with Chai Syrup and chopped peaches. Makes 6 servings. Chai Syrup: In a small saucepan combine the reserved peach juice, brown sugar, the water, and cornstarch. Cook and stir over medium heat until brown sugar is dissolved. Add tea bags; cook and stir until mixture is slightly thickened and bubbly. Cook and stir for 1 minute more. Discard tea bags.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: