Peach Pecan Pancake Topping

I love breakfast for dinner. I love the aroma of bacon frying, the sweetness of some foods mixed with the saltiness of others, the sound of milk being poured into a glass, and the feel of a warm biscuit in my hand.

Breakfast is something difficult to do well at breakfast time. Well, it is for me. Seriously, I am barely coherent before noon, let alone be able to time out so the eggs are perfectly warm at the same time the biscuits are ready for buttering.

Last night we had breakfast with all the goodies: scrambled eggs, pancakes, toast, bacon and home fries. It was amazing. And to add just a little bit of special flavor to the meal I made a Peach Pecan Pancake topping.

I wish I had a picture of the topping. It wasn't that I didn't want to take the picture... Actually, that is exactly why you do not have a picture. I make horrible inartistic pancakes. They are lopsided. They taste fantastic, but look like something that was a mistake!

So enjoy the recipe without the picture... Its easy peasy, and everyone will enjoy! Use any leftovers on vanilla bean ice cream!!

Peach Pecan Pancake Topping
*1 can peaches, with juice
*2 tablespoons honey
*1/2 teaspoon cinnamon
*1/4 cup chopped pecans
*2 teaspoons cornstarch
*1 tablespoon water

Coarsely chop peaches; reserve juice.
In saucepan mix peaches and juice with pecans, honey and cinnamon.
Dissolve cornstarch in water; add to peaches. Heat on medium heat until mixture boils and thickens, about 4-5 minutes.
Spoon 1/3 cup over hot pancakes.