Phyllis B's Famous Peach Pancakes
aka. Mom, Gram, Sister, #44
~She will always be remembered for her famous peach pancakes.~
~List of Ingredients~
6 Ripe Peaches
1 cup granulated sugar
1 cup water
2 tablespoons cornstarch
1 teaspoon vanilla
1 can whipped cream (the point and spray kind)
Fill a large saucepan with water and bring to a boil. Reduce the heat to medium and carefully drop in the fresh peaches. Let them sit in the hot water for 2-3 minutes. Test one of the peaches by dropping it in a cold water bath~making sure the skin slips easily from the peach. Remove the remaining peaches if they are ready to skin. (don't overcook~this will just take a couple of minutes) dropping them in a cold water bath. Remove the skin and slice each peach into bite sized slices. If any juice lands on your cutting board, add that to the peaches. As you are cutting up the peaches, place them in a large saucepan. Add 1/2 cup of the water to the peaches, and with the other 1/2 cup water, add 2 tablespoons corn starch and mix well~set cornstarch mixture aside. Add 1 cup sugar (less or more depending on peach ripeness) to the peaches. Place the pan full of peaches on the stove over medium heat. The peaches will release some of their juices as they cook. Cook on medium to medium high for 4-5 minutes. Remove the pan of peaches from the heat source and stir in the cornstarch mixture~being careful not to break up the peach slices if you can. Place the peaches back on the stove and gently stir 2-3 minutes longer until the juices begin to thicken to a syrup consistency. Remove from heat and add the vanilla and place the peach topping in a serving bowl.
Now whip up a batch of your favorite pancakes.
Top with warm peaches.
Top peaches with a fluffy mound of whipped cream.
Serve to raves!
As an homage to the famous Phyllis B, I cooked these pancakes in her cast iron skillet just as she had when we were little. Then when she was able to purchase an electric griddle, she would make scores of pancakes at one time.
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