Did Sunny just CHANGE the pancake game? She pours batter over a buttery brown sugar & peach mixture, bakes it AND tops it with icing. (So we’d say yes, yes she did 🥞)
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Sunny’s Peaches and Cream Pancake
RECIPE COURTESY OF SUNNY ANDERSON
Total: 35 min
Active: 25 min
Yield: 2 servings
One 10.6-ounce jug "just add water" pancake mix
Zest and juice of 1 lemon
4 tablespoons unsalted butter
1/4 packed cup light brown sugar
1/4 teaspoon ground cinnamon
Half a 10-ounce bag frozen sliced peaches (about 1 1/4 cups)
8 ounces whipped cream cheese
1/2 cup powdered sugar
1/2 cup to 3/4 cup heavy cream or milk
Preheat the oven to 375 degrees F.
In a medium bowl, make enough pancake batter according to the package instructions to make 6 pancakes. Whisk the lemon juice into the batter. Let rest in the refrigerator while you make the peaches.
Heat an oven-safe 10-inch nonstick skillet over medium heat. Add the butter, brown sugar, cinnamon and a pinch of salt. Cook and mix together until the butter is melted and the mixture is combined. Add the frozen peaches and mix to coat. Let cook for 1 to 2 minutes. Pour the pancake batter over the peach mixture. Transfer to the oven and bake until golden brown and a toothpick inserted in the center comes out clean, 15 to 20 minutes.
In a medium bowl whisk together the cream cheese, lemon zest and powdered sugar. Add 1/2 cup heavy cream and a pinch of salt. The icing should be thick but pourable. If needed, whisk in more heavy cream 1 tablespoon at a time until pourable.
Remove the pancake from the oven. Slice like a pie and serve each slice drizzled with the icing.
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Sunny Anderson’s Peaches and Cream Pancake | The Kitchen | Food Network