Good morning ~ I hope you are all waking up to fresh peach pancakes with large, ripe peaches on top! Last week Costco had boxes of big, plump, juicy, ripe, fresh peaches and I thought I had died and gone to peach heaven. I always got the best peaches when I was living in Utah for undergrad, but discovered that California has some amazing peaches too. Most of the time, Costco produce is spot on, so I only buy fruit from there.
If you didn’t wake up to this — don’t fret! Do it next weekend! Here’s my Fresh Peach Pancake recipe, adapted from the Buttermilk Pancake Better Homes and Gardens recipe that I got for a bridal shower present when I was getting married. For baking anything, that book is the best.
1 3/4 cups all-purpose flour
2 Tablespoons granulated sugar
1 Tablespoon baking powder
1/4 teaspoon salt
1 egg, slightly beaten
1 1/2 cups almond milk
3 tablespoons cooking oil
- A few drops (up to 1/8 teaspoon) peach extract
- 2 large, ripe peaches
- heavy whipping cream for drizzling
- 100% pure maple syrup
In a large bowl stir together flour, sugar, baking powder, and salt. In another bowl use a fork to combine egg, almond milk, peach extract, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy).
For standard-size pancakes, pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet, spreading batter if necessary. For dollar-size pancakes, use about 1 tablespoon batter. Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry. While pancakes are cooking, slice peaches into thin (or thick) slivers. Serve pancakes warm. Top with peach slices, maple syrup, and–if desired–drizzle with cream.
Have a tasty weekend my friends!