Cinna-Peach Pancakes, Hash Browns

I love love love these pancakes! I think the combination of flavors is amazing! I have been dying to post this all summer. You can find the full recipe here at the Creative Stirrings blog.

I usually make a big batch of toasted pecans and then keep them in the freezer for any old time the craving strikes. I also keep cinnamon chips in my food storage and freezer for this very recipe.

If you already have pancake mix on hand, then here are some slightly simplified directions.

Simplified Cinna-Peach Pancakes
from Creative Stirrings

Toppings
¼ cup HERSHEY®’S Cinnamon Chips
¼ cup maple syrup
½ cup pecans, chopped
1 large peach, sliced

Pancakes
about 1 1/2 cups pancake mix
¼ cup HERSHEY®’S Cinnamon Chips

In large griddle, toast pecans over medium heat (350˚ F) 5-7 minutes, stirring frequently, until lightly browned. Remove from skillet; set aside. Keep skillet hot for pancakes.

Meanwhile, in small microwavable bowl, melt cinnamon chips in microwave stirring every 20 seconds. Stir in maple syrup; set aside.

In a medium bowl, mix pancake mix according to package directions. Add 1/4 cup cinnamon chips. Cook 10 small pancakes according to package directions.

To serve, stack two pancakes, slightly overlapping, on each of 5 serving plates. Divide peach slices among the 5 plates placing them on top of the pancakes. Evenly sprinkle pancakes with pecans and drizzle with syrup mixture; serve immediately.