Peach Pancake Topping

Drain the canned peaches, reserving the juice in a small bowl. Chop or leave the peaches in halves depending on desired texture.

Whisk the cornstarch and water together in a small cup until fully dissolved and smooth, with no lumps.

Pour the reserved peach juice and honey into a small saucepan over medium heat, stirring to combine.

Add the cinnamon to the saucepan and stir well to distribute evenly throughout the liquid.

Slowly pour the cornstarch mixture into the simmering liquid while stirring constantly to prevent lumps from forming.

Add the peaches to the saucepan and stir gently to coat them in the thickening sauce.

Simmer until the sauce reaches desired thickness, stirring occasionally, then remove from heat and let cool slightly before spooning over warm pancakes.