Thursday, August 4, 2011

Peach Pancakes

226. Peach season is a favorite time of year and I love to incorporate peaches into our daily meals or desserts.
Pancakes were on the breakfast menu this morning, our first day of "stay-cation".
So I mixed up a batch of my favorite pancake batter...from scratch. So much better than box mix.

Buttermilk Pancakes
1 egg
1 1/4 cups buttermilk (or milk and 1 tsp of vinegar or lemon juice added)
2 Tablespoons oil
1 cup flour
2 teaspoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

In a mixing bowl beat the egg with a fork. Add milk and oil and blend all together. Add remaining ingredients and stir the mixture till blended but slightly lumpy. Set batter aside to rest. Heat a griddle or skillet and lightly grease. Pour about 1/4 cup of batter onto the hot griddle. Flip when bubbles begin to pop on the uncooked side of the pancakes. Serve hot with butter and syrup.

To make the pancakes peach, I chopped a large peach and added the chunks to the batter carefully before pouring on the griddle.



This recipe is a perfect recipe to add any type of fruit or spice to.
I sliced a couple more peaches to serve on the side of the pancakes.
Sausages were a great side as well garnished with a nasturtium from my garden.
The stack of hot Peach Pancakes were sooooooo delicious!

"The ripest peach is highest on the tree."
~James Whitcomb Riley

"One does a whole painting for one peach and people think just the opposite - that particular peach is but a detail."
~Pablo Picasso

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