Peach Caramel Flapjack (Printable Version)
# What You'll Need:
→ Peach Caramel
01 -
2 juicy peaches cut into slices
02 -
2 tablespoons butter without salt
03 -
A quarter cup packed brown sugar
04 -
A quarter teaspoon cinnamon powder
05 -
1 teaspoon pure vanilla
→ Batter Mix
06 -
1 large egg
07 -
1 cup flour for all uses
08 -
2 tablespoons regular sugar
09 -
One teaspoon vanilla extract
10 -
Half a teaspoon salt
11 -
1 tablespoon baking powder
12 -
2 tablespoons melted butter without salt
13 -
1 cup milk, dairy or plant-based
# Steps to Follow:
01 -
Start heating a 9-inch skillet safe for ovens on medium heat. Melt butter and swirl it around so the bottom’s all covered. Toss in brown sugar, cinnamon, and vanilla. Let it bubble and caramelize for a couple minutes while gently stirring.
02 -
Take the pan off the heat and gently lay peach slices overlapping so they cover the whole pan bottom. Put it to the side for now.
03 -
In a big bowl, mix flour, sugar, salt, and baking powder. In another bowl, beat together milk, egg, melted butter, and vanilla. Pour the wet stuff into the dry and fold everything in with care until mostly mixed but still a bit lumpy.
04 -
Set your oven to 375°F (190°C). Pour your batter over the peaches carefully so you don’t mess up the layers. Bake for 20 to 25 minutes till it’s golden and a toothpick comes out clean.
05 -
After baking, wait 2 to 3 minutes to cool down. Slide a knife around the edges to loosen it. Put a big plate on top of the pan, flip them both quickly, and let the pan rest on the plate for 30 seconds before lifting it off to show off the peachy upside down pancake.
# Additional Tips:
01 -
Don’t stir batter too much. Keeping lumps helps keep pancakes fluffy and tender.