Down By The River B and B recipe for peach pancakes with raspberry sauce is a must have for our guests.
The Down By The River B and B recipe for peach pancakes with raspberry sauce that we serve to our guests has been requested many times after the morning breakfast. We do delight in making something that our guests will not normally find in a franchise restaurant. We like going out of our way with something that our guests will find simple and easy to prepare when they return to their home. That way they will try it and not have fears that it will not be good when they make it.
Our Cheddar Cheese and ham egg cup is one of those breakfast recipes which we have blogged about. It is flexible so that we can make it gluten free, vegetarian or lactose free without much trouble or change of ingredients. Check the recipe out by clicking this link for the egg cup recipe.
We always provide a side when we make the egg cup dish and that can be berry nut French toast, other French toasts, waffles or pancakes to name a few. But now I am going to focus on just one of those sides that we give our guests. The recipe I am going to give you is the Peach Pancakes with the raspberry sauce. But first I want to tell you that we go to Apple Annie’s for our peaches. They are ripe and fresh and so much better than store bought. We also pick large peaches for this breakfast. The peaches are 3 to 4 inches in diameter. After you prepare the peaches, you can freeze them for later use.
- Pancake mix – use one you like or make from scratch
- 1 – Peach (use freestone) We hand pick the ripe peach from the tree since it is so much better than what you find in the stores. Slice the peach in half and remove the pit. After the pit is removed slice rings about 1/4 inch thick. . Set aside after peeling. (1)
(1) We remove the skin after the peach is sliced. It is easy to put the knife against the skin and rotate the peach removing the skin. You can get 4 to 6 slices of adequate size out of one peach.
- 1 pint – fresh raspberries
- 1/ 4 cup – pomegranate preserves (Optional)
- 2 Tbsp – liquid honey
- 2 Tbsp – Cointreau liqueur, Grand Marnier, or Triple Sec.
- Put the sauce ingredients in a pan and simmer until the raspberries are breaking down. Stirring occasionally.
- Take off heat and put in bowl for later use.
- Pour pancake batter onto skillet about 6” diameter.
- Place peach centered on pancake press into batter
- Cook one side and flip with peach face down.
- Finish cooking and set on plate with peach face up
- Garnish with fresh raspberries if you want.
Serve with the sauce drizzled on the pancakes. The tartness of the Raspberries and Pomegranate accent the sweetness of the peaches. Enjoy the flavors.