Peach Pancakes

Peach Pancakes

Fresh peaches are one of my favorite fruits. Got a few more at the local farm market than I could eat fresh, so I have been cooking with them. I thought adding them to pancakes might be a good idea. I was right. The pancakes were so good. They were fluffy, studded with diced fruit and very tender. I added some cinnamon and vanilla to the batter for extra flavor. I served them with a little local maple syrup. Shared them with a friend- who also thought they were yummy. Here is the recipe. Enjoy!!

Peach Pancakes

2-3 peaches, pitted and diced – I left the peels on
¼ c. sugar
1 2/3 c. flour
3 T. brown sugar
4 t. baking powder
1-2 t. cinnamon
½ t. salt
2 eggs, beaten
1¼ c. half and half
¼ c. oil
2 t. vanilla

Place diced peaches in a small bowl with the sugar and stir until sugar is dissolved. Best if you can let this mixture sit for a couple of hours. I did it the night before and left them in the fridge overnight, to get juices out of the fruit. If you just can’t wait- leave the peaches steeping for at least 30 minutes. Mix dry ingredients together and set aside. In another bowl combine the eggs with the half and half, oil and vanilla. Stir in peaches, with any juices, into egg mixture. Fold in dry ingredients until just mixed. Oil a hot skillet or griddle and spoon batter into pan- about ¼-1/3 cup at a time. Cook over medium-low heat, flip when pancakes appear a little dry around the edges. Keep pancakes warm until all of them are cooked. Makes 10-12- or more- depending on the size you make them.