Just about every Sunday we eat breakfast for dinner, or at least while we have 9am church, which is for the year of 2016…after that we will probably go back to making a big breakfast for breakfast :). This past Sunday I went onto my blog to find this peaches and cream topping recipe and it wasn’t there! I ended up finding it in my binder of favorite recipes and then I took a couple of pictures as I made it so I could share it with all of you, and so now it’s online, for my own convenience.
I first came across this recipe, or a similar one, years ago while I was watching Chef Brad on the BYU channel. He used agave, and Freekah flour (another whole grain), but I’ve substituted a raw sugar and whole white wheat flour in it’s place.
This peaches and cream topping takes about 5-10 or so minutes to make, so it’s pretty fast and easy, and the consistency is not as thin as syrup, but not as thick as gravy, just in between.
After my kids were full from their pancakes with peaches and cream, they asked if they could have a little more of the peaches and cream on the side, just to spoon into their mouths from the plate :), so even the kiddos like it!
Peaches and Cream Topping– adapted from Chef Brad’s recipe
*serves about 8
2 Tbsp butter
2 Tbsp whole wheat flour
1 frozen peach, thawed (or 1 can of sliced peaches, drained, cut in half)
1 c whole milk (heavy cream or half and half work too)
1/3 cup raw sugar or agave (I used turbinado, you can use any granulated sugar)
1/2 Tbsp vanilla extract
1/8 tsp ground nutmeg
1/8 tsp sea salt
In a medium saucepan, melt butter over medium heat and lightly toast wheat flour to create a rue. Add milk/cream and whisk together for a couple of minutes as it thickens. Add sugar/agave, vanilla, nutmeg and salt. Whisk again a couple more minutes until thick and add peaches and stir. Serve warm over pancakes or waffles. This should not be gravy thick nor watery thin; if it’s too thick add more milk/cream.