Peach Pancakes



So I was going to wait and post this recipe on Friday, but then I decided that I wanted to make sure you had plenty of time to go out and get the ingredients before the weekend so you can make these. Because you need to make these--maybe even before this weekend if you are in the mood for breakfast for dinner (and really--you should always be in the mood for breakfast for dinner). A few months ago I probably would have balked at the thought of having twelve plus pounds of peaches in our house, but it was really fun finding new recipes to use them up--and now I actually have an excuse to buy peaches because you can bet I will be making these again (and again and again!)

Yes, that is raspberry syrup on those puppies. Sooo good (although regular maple is just as delicious).

Peach Pancakes
(Delightfully borrowed from here)
(One batch makes approximately twenty pancakes)

2 eggs
2 1/2 cups buttermilk
4 tablespoons oil
2 1/2 cups flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon ginger
Pinch nutmeg
Pinch ground cloves
2 cups ripe, peeled, diced peaches (approximately two peaches)

Mix egg, buttermilk, and oil in a large bowl. In a separate bowl stir together remaining ingredients (except for the peaches). Add dry ingredients to wet ingredients and mix until just combined. Gently fold in the peaches and let mixture stand for five minutes (batter will be lumpy). Cook on a hot griddle, and press down gently after turning to make sure the batter cooks evenly around the fruit.

Truthfully, you could probably add peaches to any pancake recipe (much like you would add blueberries or chocolate chips), but the spices pair wonderfully with the peaches and the buttermilk helps to make them deliciously fluffy. And just in case that earlier picture wasn't enough to convince you to make these, try this one on for size (just look at those delicious chunks of peachy goodness!!)