Ricotta pancakes are definitely something special, and even better when you top them with this brunch-drink-turned-pancake-syrup. This Peach Bellini Pancake Syrup, with peach slices, peach nectar, and Prosecco, will make your morning so much tastier.
Makes
about 1¾ cups
Total Time
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Ingredients
HEAT:
WHISK:
Test Kitchen Approved
Instructions
Heat peaches, Prosecco, ¼ cup peach nectar, and sugar in a saucepan over medium-high to a boil. Reduce heat to medium and simmer, stirring occasionally, until syrup is slightly reduced and peaches are tender, 12–15minutes.
Whisk together remaining ¼ cup peach nectar and cornstarch, then whisk into syrup and cook until it thickens, 2–3minutes; stir in lemon juice and salt.
Serve syrup over pancakes with a dollop of ricotta and raspberries.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per 1/4 cup
Calories: 61
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 45mg 1%
% Daily Value*
Carbs 11g 3%
Fiber 1g 4%
Protein 0g
*Percent Daily Values are based on a 2,000 calorie diet.
