Sunny Anderson's Peaches and Cream Pancake | The Kitchen

Did Sunny just CHANGE the pancake game? She pours batter over a buttery brown sugar & peach mixture, bakes it AND tops it with icing. (So we’d say yes, yes she did 🥞) Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶http://foodtv.com/3pfRhcz Subscribe to Food Network ▶ http://foodtv.com/YouTube Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Sunny's Peaches and Cream Pancake RECIPE COURTESY OF SUNNY ANDERSON Level: Easy Total: 35 min Active: 25 min Yield: 2 servings Ingredients One 10.6-ounce jug "just add water" pancake mix Zest and juice of 1 lemon 4 tablespoons unsalted butter 1/4 packed cup light brown sugar 1/4 teaspoon ground cinnamon Kosher salt Half a 10-ounce bag frozen sliced peaches (about 1 1/4 cups) 8 ounces whipped cream cheese 1/2 cup powdered sugar 1/2 cup to 3/4 cup heavy cream or milk Directions Preheat the oven to 375 degrees F. In a medium bowl, make enough pancake batter according to the package instructions to make 6 pancakes. Whisk the lemon juice into the batter. Let rest in the refrigerator while you make the peaches. Heat an oven-safe 10-inch nonstick skillet over medium heat. Add the butter, brown sugar, cinnamon and a pinch of salt. Cook and mix together until the butter is melted and the mixture is combined. Add the frozen peaches and mix to coat. Let cook for 1 to 2 minutes. Pour the pancake batter over the peach mixture. Transfer to the oven and bake until golden brown and a toothpick inserted in the center comes out clean, 15 to 20 minutes. In a medium bowl whisk together the cream cheese, lemon zest and powdered sugar. Add 1/2 cup heavy cream and a pinch of salt. The icing should be thick but pourable. If needed, whisk in more heavy cream 1 tablespoon at a time until pourable. Remove the pancake from the oven. Slice like a pie and serve each slice drizzled with the icing. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #SunnyAnderson #TheKitchen #Pancakes #FoodNetwork Sunny Anderson's Peaches and Cream Pancake | The Kitchen | Food Network https://www.youtube.com/watch?v=FBvUNtw3Cjw&feature=youtu.be