Peach Pancakes

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Who doesn’t love pancakes for breakfast? In my house they are always a hit on weekend mornings. Some people prefer thinner pancakes but to me those are crepes. Don’t get me wrong; we love crepes too but for me a pancake is big and fluffy and as my husband says, a meal unto itself.

To make my fluffy pancakes I use the same basic recipe then add in what ever fruits are in season. This time of year that means peaches. The markets are filled with the juicy fruit and with a touch of cinnamon and nutmeg they are the perfect addition to these pancakes. Top with warmed maple syrup and a side of bacon or sausage if you like, and breakfast is served. These disappear like, well, hot cakes so make a double batch. Leftovers are perfect popped into the toaster during the week.

 

PEACH PANCAKES

2 1/2 cups all-purpose flour

4 tablespoons sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons cinnamon

1/2 teaspoon nutmeg

4 tablespoons melted butter

2 eggs, lightly beaten

1 cup plain yogurt

1 1/2 cups whole milk

1 teaspoon vanilla extract

3 large ripe peaches, pitted and cut into 1/4 inch pieces

  • Lightly grease a griddle and pre-heat it to medium-high.  It is ready when a drop of water immediately sizzles when placed on the griddle.
  • In a large bowl, sift together the flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg.  Set aside.
  • In a small bowl, combine the melted butter, eggs, yogurt, milk and vanilla extract.
  • Make a small well in the center of the flour mixture and pour in the egg mixture. Fold gently to combine. Do not over mix.
  • Add the peaches and fold to combine.  You should have some small lumps in the batter.
  • Drop the batter by the ladle onto the hot griddle.
  • Cook until small bubbles form around the edges of the pancakes, about 3-4 minutes.  Flip the pancakes and cook an additional 2-3 minutes or until browned.
  • Repeat the process until all of the remaining batter has been used.
  • Serve with butter and warmed maple syrup or molasses if desired.

Yields: 8-10 large or 15-16 small pancakes

 

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