Brie’s Peach Habanero Pancakes

 

featuring

Elda’s Kitchen Peach Habanero Cooking & Grilling Sauce

Ingredients

Pancakes

A batch of your favorite pancake batter. Brie loves the simplicity of a just-add-water batter for quicker prep. 

Peach Habanero Topping

2 tablespoons of butter

2 large peaches, diced (frozen, canned, or fresh). 

2 tablespoons of Elda’s Kitchen Peach Habanero Cooking & Grilling Sauce

1/3 cup brown sugar

Pinch of salt

Cinnamon to taste

Optional additions

Heavy cream 

Oat milk

Red pepper flakes

Bite Size Nachos

Directions

Pancakes

Spray non-stick cooking spray on a small skillet, griddle, or pancake iron. Once skillet has reached medium heat,  add one and a half 1/8 cups of pancake batter.

After about 4 minutes or when the bubbles in the batter start to pop, flip the pancake. Cook the 2nd side for about 4 minutes.

Repeat until you have the desired number of pancakes.

 

Peach Habanero Topping

In a large skillet over high heat, melt 2 tablespoons of butter. When butter is melted, add peaches and stir to evenly cover skillet.

When peaches begin to sizzle,  add brown sugar and stir to coat.

Using a spatula, pour caramel over the popcorn and peanuts.  Avoid contact with the hot mixture and carefully mix well until well coated. Let cook for 3-5 minutes, stirring occasionally.

Stir in Elda’s Kitchen Peach Habanero Cooking & Grilling Sauce. Add a pinch of salt and sprinkle cinnamon to taste.  Add optional cream, milk, or red pepper flakes. Let cooking for another 2-3 minutes or until well combined.

Pour over pancakes and enjoy!