This golden recipe has a natural secret: peaches. A traditional accompaniment to the pancake, this fruit syrup is great on breakfast and dessert and keeps a warm taste with the peaches.



  1. Coarsely chop peaches; reserve juice.
  2. In a saucepan, mix peaches and juice with honey and cinnamon.
  3. Dissolve cornstarch in water; add to the peaches.
  4. Heat on medium heat until mixture boils and thickens, about 4–5 minutes.
  5. Spoon ⅓ cup over hot pancakes. Pour contents into the glass jar. Reserve the fruit-based pancake topping in the refrigerator.

Nutritional Information

Servings: 3 teaspoons or 4 tablespoons

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