|This weekend we had a house full of good friends. As much as I like to cook for my friends, I don’t like turning into a short-order cook when it comes to cooking breakfast for a crowd. Instead, I like to make something that comes together easily and all at once so that I can join everyone around the table. This recipe does all that and is delicious! This recipe is adapted from the Cranberry Manor Inn, it’s a keeper.|
Directions For Pancake Batter: (make this first so that batter has time to thicken up while preparing the peach topping)
2 Cups Jiffy Mix Baking Mix
Preheat oven to 350 degrees.
In a large mixing bowl, combine Jiffy mix, milk and egg together. Add in vanilla extract and stir in thoroughly. The batter may be slightly lumpy, do not over mix. As the batter sits it will get thick and fluffy.
1 – 15oz can of sliced peaches, drain well and slice in half lengthwise (May use fresh peaches if available or thawed frozen)
3 Tablespoons of Butter
1/4 Cup Light Brown Sugar
1/4 Cup of 100% Maple Syrup
1 Tablespoons of Cinnamon Sugar
Melt butter in 9” glass pie plate in the microwave for 30 – 60 seconds. Coat edges and bottom of the pie plate thoroughly with the melted butter. Place Brown Sugar in the pie plate and add syrup. Using a fork mix the Brown sugar and Syrup together and spread evenly across the bottom of the pie plate into a paste.
Place peaches around the pie plate in one outer circle and one inner circle on top of the brown sugar mixture.
Sprinkle the peaches with cinnamon sugar.
Next, carefully top peaches with pancake batter.
Place into the preheated oven on a baking pan to prevent splatters in the oven.
Bake for about 1 hour or until the top of the pancake is golden brown. Remove from oven and run a knife around the edges of the pie plate to loosen the pie before allowing it to cool. IMPORTANT to let it rest 10 minutes before flipping. If you don’t let it cool you will have a runny mess.
Again before flipping run knife around edge of pie plate again. To flip, place a baking pan over the top of the pie plate. Carefully hold top and bottom pan tightly flip the pancake over. Use a knife to lift the edge of the pie plate and carefully remove the pie plate. Cut the pancake into 6 (or 8 smaller) slices and move to plates.
Sprinkle with powdered sugar, and then top with blueberries. It’s good as is but you can always add a drizzle of maple syrup to make it even better!