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Pancakes and peach sauce
Pancakes and peach sauce: Thick, buttery pancakes topped with syrupy fresh peaches in a sweet buttery sauce.
Do you object to butter? Do you aim to have your first meal of the day be one full of fiber, protein and all natural goodness? If the answer is yes to either of these questions, then you best move along; this is not a breakfast for lightweights.
Funny thing is, our parents who are the inspiration behind Mia Kouppa would shake their heads at these pancakes and peach topping. They rarely cook with butter and would find a breakfast such as this one too decadent, too heavy, too buttery and too far from their typical breakfast choices of Greek-style hard boiled eggs, Greek yogourt or tomato and feta toast.
But, as we decided a while ago, we love to cook too much not to allow ourselves a space in this blog for recipes we come up with ourselves. Inspired by our travels, our obsession with cookbooks, our culinary idols, the great multi-ethnic city we live in and butter, pancakes with peach sauce are our type of breakfast, at least some of the time.
We recently found ourselves with baskets and baskets full of ripe Niagara peaches. We are in the middle of a too short season of juicy and sweet stone fruit that we look forward to every year. This year, along with eating them like candy (they taste better than candy), we decided to use them in new and delicious recipes. Last year we made a fiery peach and habanero pepper jam. This year, we made a fresh peach and orange Metaxa cocktail, and these pancakes with peach sauce. Who knows what else we may have in store for you!?
Helpful hints
If I don’t have fresh ripe peaches, can I make the peach sauce with frozen peaches?
Fresh peaches would be ideal, but this breakfast is so good that you can definitely try it with frozen peaches. Be sure to defrost your peaches a little bit so that you can easily blend the equivalent of one peach with your orange juice to make the puree (see recipe).
What can I do with leftover pancakes?
You can consider inviting someone over to share breakfast with you. Otherwise, pancakes keep well in the refrigerator for a few days, and even longer in the freezer. To reheat, either put them in your toaster or heat them through in a dry skillet or in the oven. We love having frozen homemade pancakes available for breakfast on busy mornings.
What can I do with leftover peach sauce?
You can definitely serve this sauce over yogourt or ice cream. We think it would also be amazing served over tiganites. Yum!
What is the best way to cook pancakes?
Many years of trial and error, and under cooked or burnt pancakes have allowed us to perfect our pancake making skills. You can read the details in the Recipe Notes section of the actual recipe.
The batter for these pancakes is pretty thick. Is that normal?
Yes, this is not a runny batter! For this reason it is important to be sure and only use 1/4 cup batter per pancake and to shape it into rounds (as much as possible) after you drop the batter into the frying pan. You will end up with very fluffy pancakes!
Interested to see other breakfast ideas featured in Our Kouppes? Check these out:
Tsoureki and feta grilled cheese
Banana and chocolate tsoureki french toast
We love hearing from you! If you have made our recipes, or if you have a question or comment, or simply want to say Hi!, please leave a comment below!
Pancakes and peach sauce
Thick, buttery pancakes topped with syrupy fresh peaches in a sweet buttery sauce.
Servings: 10 pancakes
Equipment
- Blender
Ingredients
For the pancakes
- 2 cups all-purpose flour
- 3 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tbsp sugar
- 1 large egg
- 1 1/2 cups milk
- 1/4 cup melted butter
- 3 – 4 tbsp butter for cooking pancakes
For the peach topping
- 4 medium peaches
- 1/4 cup orange juice
- 45 grams butter
- 1/4 cup packed brown sugar
- 2 tbsp Metaxa optional
Instructions
For the pancakes
- In a medium sized bowl whisk together the flour, baking powder, baking soda, salt and sugar until well combined.
- Make a well in the center of the flour mixture and drop in the egg, then the milk and then the melted butter.
- Mix well with either a whisk or a fork until you have a smooth and consistent batter. Set aside to rest while you prepare your peach topping.
For the peach topping
- Wash your peaches and cut 3 of them into wedges, leaving the peel on. Set aside.
- Take your fourth peach and cut it into chunks. Place it in a blender along with the orange juice and puree until smooth.
- In a medium size frying pan melt the butter. Once the butter is melted, add the sliced peaches, brown sugar and the peach and orange juice puree to the pan. If using the Metaxa, add it to the frying pan at this point as well.
- Cook over medium heat, stirring regularly to prevent sticking and to ensure that all peach wedges get coated in the butter and brown sugar mixture.
- Cover the skillet with the lid of a large pot to create some steam while cooking; this will help soften the peaches.
- When your peaches are soft, and the syrup is a thick consistency, remove the pan from the heat and allow to sit, covered, while you cook your pancakes.
To cook your pancakes
- Heat approximately 1 tablespoon of butter in a non-stick frying pan. Drop 1/4 cups worth of batter for each pancake into the pan, being sure not to over crowd your pan.
- Cook over medium heat and after 2 – 3 minutes flip your pancakes using a spatula. Cook for an additional 2 – 3 minutes until your pancakes are golden brown on both sides, and cooked through.
- Remove pancakes from pan and add more butter. Repeat until you have used up all of your batter. For tips on how to cook the perfect pancake, see the Recipe Notes in the blog post.
To serve
- Warm up your peach topping and serve your pancakes while still warm.
- Enjoy!
Notes
How to cook the perfect pancake:
- Be sure not to overcrowd your frying pan; you need space to be able to use your spatula to flip your pancakes over properly.
- Use 1/4 cup of batter per pancake; this will give you a perfect size, and will make flipping more manageable.
- Between batches, remove your frying pan from the heat and wipe it down quickly and carefully using a dry paper towel. This will remove any burnt butter and any remaining pancake batter which will otherwise burn if left in the pan. Then, add another tablespoon of butter to the pan. The pan will still be hot, and the butter will begin to melt. Keeping the pan off of the heat, add the batter for the next batch of pancakes you will cook. Once all the batter is in the pan, return your frying pan to the heat and cook until brown on one side (2 – 3 minutes). Flip your pancakes and continue to cook until the other side is also golden brown.
- These are thick pancakes; after you flip them the first time, use your spatula to press down on your pancakes slightly. This will flatten them just a little bit and will help ensure that they have cooked through.
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