Sep 26 2011
For the pancakes:
1 1/2 cups all-purpose flour $0.33
1 tablespoon baking powder $0.15
1 teaspoon salt $0.01
1 tablespoon white sugar $0.01
1 1/4 cups milk $0.34
1 egg $0.17
3 tablespoons butter, melted $0.18
2 tablespoons vegetable oil $0.14
For the peach topping:
2 cups peaches, sliced $1.65
4 cups white sugar $0.76
3 cups water Free!
Total Cost $3.74
1.) In a large saucepan, combine 4 cups white sugar and 3 cups of water. Stir, place over high heat, and bring to a boil.
2.) Allow syrup to boil for 30 minutes; then reduce heat to medium-low to simmer. Add peaches, stir, and continue to simmer for another 30 minutes.
3.) Remove topping from heat and allow to cool. The longer you let the syrup sit, the thicker it will become. This can be made several days ahead of time and stored in an airtight container in the fridge for several days.
4.) To make the pancakes sift the flour, baking powder, salt, and 1 tablespoon of white sugar together. Then, make a well in the centre and pour in the milk, egg, and melted butter; mix well.
5.) Heat vegetable oil in a large skillet over medium-high heat. At about 1/4 cup at a time, drop the batter into the skillet with a ladle. All the pancake to brown on one side. When bubbles have formed on the surface, after about 2 minutes, flip. Let pancake cook and brown on the other side, about another 2 minutes. Repeat with remaining batter.
6.) Transfer syrup to a small serving container and pile pancakes on a serving platter.
7.) Serve and enjoy!