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The concept of upside-down cakes has a rich history, dating back to the early 20th century. Traditionally made with pineapple, these cakes gained popularity due to their stunning presentation and the delightful combination of flavors. As time went on, the upside-down cake concept evolved, inspiring creative twists in various forms of cuisine. Breakfast dishes, in particular, have embraced the upside-down theme, leading to the creation of delicious pancake variations.

Caramel Peach Upside-Down Pancakes

Elevate your breakfast with Caramel Peach Upside-Down Pancakes, a delicious twist on a classic favorite. This recipe combines fluffy pancakes with a rich caramel and juicy peach topping, perfect for indulging on summer mornings. The sweet and slightly tart flavors of ripe peaches harmonize beautifully with the buttery caramel, creating a gourmet breakfast experience. Ideal for brunch or a special weekday treat, these pancakes are sure to impress your family and friends!
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Ingredients
  

2 large ripe peaches, sliced

1 cup brown sugar

4 tablespoons unsalted butter

1 cup all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1 tablespoon sugar

1 cup whole milk

1 large egg

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

Whipped cream or vanilla ice cream for serving (optional)

Instructions
 

Prepare the Caramel Topping: In a medium skillet, melt the butter over medium heat. Once melted, stir in the brown sugar and cook, stirring frequently, until the mixture is smooth and bubbling, about 2-3 minutes.

    Add the Peaches: Carefully arrange the sliced peaches in the caramel mixture, cooking them gently for about 2 minutes until they begin to soften. Remove from heat and set aside.

      Make the Pancake Batter: In a large mixing bowl, combine the flour, baking powder, salt, sugar, and cinnamon. In another bowl, whisk together the milk, egg, and vanilla extract until well combined.

        Combine Wet and Dry Ingredients: Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Avoid overmixing; a few lumps are fine.

          Prepare the Pan: Preheat your oven to 200°F (95°C) to keep finished pancakes warm. Heat a non-stick or cast-iron skillet over medium heat, and lightly grease it if necessary.

            Pour in the Batter: Spoon approximately 1/3 cup of the pancake batter over the caramel peach mixture in the skillet. Cook for about 3-4 minutes or until bubbles start to form on the surface.

              Flip the Pancakes: Carefully slide a spatula under the pancake, then flip it over. Cook for an additional 2-3 minutes until golden brown.

                Serve: Transfer the pancakes to a warm plate, and repeat the process with the remaining batter. Serve the pancakes warm, topped with whipped cream or a scoop of vanilla ice cream if desired.

                  Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings