Peach Upside Down Pancake
The signature dish of Cranberry Manor Bed and Breakfast is the peach upside down pancake. The peach upside down pancake was featured on a PA Home and Backyard special by WNEP in 2017. I really enjoyed having Jackie and Martina and hope that they will be back to do another episode. You will notice that the recipes that were listed on the old site are not on this newly updated site. They are currently being transitioned to a site dedicated to recipes.
WNEP Home and Backyard
Jackie and Martina of PA Home and Backyard featured our Peach Upside Down Pancake on WNEP.
I hope that they will be back soon to cook up another recipe at Cranberry Manor.
Peach Upside Down Pancake Recipe
Many of our guests have enjoyed this easy to make upside down pancake and there are many variations you can do with this recipe like peaches with cinnamon sugar or fresh pineapple, pears etc… It even makes a great dessert!
Prep Time: 15 Minutes
Cook Time: 60 Minutes
For Pancake Batter:
2 Cups Jiffy Mix Baking Mix
1 ¼ Cups Milk
1 Teaspoon Vanilla Extract
Preheat oven to 350 degrees.
In a large mixing bowl, mix 2 Cups Jiffy mix, 1 1/4 Cup milk, 1 teaspoon vanilla extract, and 1 egg together. Batter may be slightly lumpy which is fine do not over mix. As batter sits it will get fluffy.
1 – 15oz can of sliced peaches
3 Tablespoons of Butter or Margarine
½ Cup Light Brown Sugar
¼ Cup of Syrup (We prefer Mrs. Butterworths because it’s thick)
3 Tablespoons of Cinnamon Sugar
Melt 3 Tablespoons of Butter in 9” pie plate in the microwave for 30 – 60 seconds. Coat edges of pie plate with the melted butter. Place ½ Cup of the Brown Sugar in the pie plate and add 3 Tablespoons of syrup. Using a fork mix the Brown sugar and Syrup together and spread evenly across bottom of the pie plate into a paste.
Slice peaches in half and place them around the pie plate in one outer circle and one inner circle on top of the brown sugar and maple syrup.
Sprinkle the peaches with 3 Tablespoons of 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 to cool. Important 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 edge of pie plate and carefully remove the pie plate. Cut the pancake into number of slices needed pending number of people for breakfast and move to serving plates.
Drizzle with syrup and sprinkle with powdered sugar and serve. We serve with a side of sausages.