I love summer… mainly because it’s not snowing, but also because we actually have fresh fruit. Real fresh fruit, not Giant Eagle fresh fruit.
Peaches are in full swing right now, and we’ve had bags of them on the counter for the past couple weeks. Since we have lots, C and I made our basic pancakes and added some peaches and pecans for a nice southern-style breakfast. Peach and blueberry would probably be pretty good too. Maybe next week.
Peach and Pecan Pancakes (makes about 18)
2 cups flour
1/4 cup sugar
1 heaping Tbsp baking powder
1 tsp salt
2 cups milk
3 Tbsp melted butter or coconut oil
2 medium/large peaches, finely chopped
1/2 cup chopped pecan
Mix the wet ingredients in a large bowl (not the peaches or pecans yet). Add the dry ingredients into the wet, mixing to incorporate, but not overmixing. Add the peaches and pecans, and fold into the batter. Ladle onto a hot griddle or frying pan, flip once, cooking about 3-4 minutes per side. Simple as that.
If you’re feeling fancy, or taking pictures, put a couple slices of peach on top of a stack, then drizzle the whole thing with your homemade maple syrup.