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  • Recipes
    • All Desserts Main Dishes Sides Dishes
      Main Dishes

      Pesto Shrimp Linguine With Asparagus Tips

      March 19, 2017

      Featured

      Chipotle Superfood Slaw

      March 10, 2017

      Main Dishes

      Sarah’s Spaghetti Sauce

      March 7, 2017

      Recipes

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      March 7, 2017

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      March 2, 2017

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      Main Dishes

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      Peach & Brandy Pancakes

      September 15, 2015

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      Peach & Brandy Pancakes

      September 15, 2015

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      Pesto Shrimp Linguine With Asparagus Tips

      March 19, 2017

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      Sarah’s Spaghetti Sauce

      March 7, 2017

      Main Dishes

      Grilled Shrimp & Chipotle Tacos

      March 1, 2017

      Main Dishes

      Super Quick & Easy Pho

      February 28, 2017

      Main Dishes

      Sweet Chili Noodle Bowl

      February 28, 2017

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      Chipotle Superfood Slaw

      March 10, 2017

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      March 2, 2017

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Prairie & Pines

Two Sisters. Two States. Two Uniquely Beautiful Perspectives.

DessertsRecipes

Peach & Brandy Pancakes

written by Sarah in the Pines September 15, 2015

This summer our peach tree went completely gang busters. They were the best peaches we had ever eaten. On the day my husband harvested the apple tree (which also went gang busters) we celebrated with pancakes and a peach and brandy sauce. Only the brandy in the sauce of course.  If you don’t drink like us, the best way to buy it is in the tiny serving size bottles at Walgreens as Brandy will not be used quickly. It doesn’t go bad though, I have a handful of other recipes that you can use it up on however if you’d like to buy the big one.

Peach & Brandy Cupcakes

Print This
Serves: 4 Prep Time: 15 Minutes Cooking Time: 10 Minutes

Ingredients

  • 8 Buttermilk Pancakes (I like this recipe http://allrecipes.com/recipe/24530/buttermilk-pancakes-ii/)
  • 1 cup apple juice or cider
  • 3/4 cup brown sugar
  • 2 Tablespoons brandy
  • 1 Teaspoon Cinnamon
  • 1/4 Teaspoon Nutmeg
  • 1/2 Teaspoon Vanilla
  • 3 Large Fresh Peaches Cut in eights or 2 Cups Frozen Peaches
  • Juice of Half a Lemon (lightly squeezed, just a tad needed)
  • A couple of pinches of salt
  • Whipped Cream

Instructions

  1. Prepare your pancake batter according to recipe
  2. Put the apple juice, lemon juice, brown sugar, brandy, vanilla and spices into a saucepan and whisk. Turn on low-medium heat and bring to a boil. Reduce to a low simmer.
  3. Begin cooking your pancakes while the sauce thickens. By the time you have finished cooking pancakes, the sauce should appear more syrupy as it has reduced. If it hasn’t thickened to a syrup consistency you can add a half teaspoon of cornstarch. (mix into a tablespoon of water, add and stir quickly to avoid lumps)
  4. Add the peaches and continue cooking for about 3-4 minutes till the peaches are tender but not mushy. (frozen needs less time)
  5. Serve the sauce hot over your pancakes with whipped cream

 

Peach & Brandy Pancakes was last modified: March 2nd, 2017 by Sarah in the Pines

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