There’s nothing I love more than a perfectly cooked pancake. Except maybe a perfectly ripe piece of fruit. And right now, the fruit that is absolutely perfect from my farmer’s market is peaches! Are peaches? I’m sure my grammar expert of a husband will correct me in the comments, and if he doesn’t then I’ll know that he didn’t read this post today. Which might happen since he has training at work this week. Anyways, onto the yummies!
As I said, peaches are perfectly ripe and juicy right now, so what better way to enjoy them for breakfast than in these scrumptious and easy Peaches and Cream Pancakes? The secret to these light and fluffy p’cakes, as they’re sometimes referred to in our house [yes, we’re 4] is room temperature milk and eggs, lots of baking powder, and butter, not oil for the fat. Yes, I said fat. They’re panCAKES so it’s to be expected. 🙂 And it’s only 3 tablespoons, not too bad at all.
Flavoring these lovely pancakes is a generous amount of sweet chopped peaches and tangy, spicy crystallized ginger–not too much, just enough to make an impact. If you love ginger, feel free to increase the amount, but we felt that 1 teaspoon was just right. These pancakes are definitely a welcome alternative to traditional summer blueberry, strawberry, insert any other berry here pancakes.
Don’t forget about the cream! My cream of choice was velvety, luscious vanilla yogurt [Dannon All Natural Vanilla is my favorite]. I eat yogurt as my “syrup” on pancakes pretty regularlly, and love how the creaminess adds some natural sweetness to the pancakes without all the added sugar of syrup [though real maple syrup has it’s place too!].
Ben preferred whipped cream on his pancakes. Though as he pointed out to me, leftovers were consumed with yogurt… and next time, he wants a double [triple?] dose of peaches by trying peach yogurt instead of vanilla. Craaaaazy!
These pancakes are the perfect summertime breakfast. I know I’ve used the word “perfect” about seven times in this post, but I hardly think that’s excessive. Peaches and Cream Pancakes are just so perfect and amazing and I wish I had some right about now! Enjoy!
- 1 1/2 cups flour
- 3 1/2 teaspoons baking powder
- sprinkle of salt
- 1 tablespoon sugar
- 1 1/4 cup skim milk, at room temperature
- 1 egg, at room temperature
- 3 tablespoons butter, melted and cooled [can sub oil too]
- oil for cooking
- 2 peaches, chopped
- 1 teaspoon crystallized ginger, chopped
- vanilla yogurt or whipped cream for serving
Preheat skillet over medium heat.
In a medium size bowl, mix together flour, baking powder, salt, and sugar. Make a well in the center. Measure out milk in a measuring cup and then add egg. Beat gently with a fork. Add [cooled] butter and stir again. Pour liquid ingredients into well of dry ingredients, then stir gently to combine. Add half of the chopped peaches and all the ginger, then stir again. Don’t worry if batter is lumpy.
Pour batter onto hot skillet in 1/4 cup increments. Cook for a couple minutes on the first side until bubbles form, then flip and cook on other side until golden brown. Keep warm on a dinner plate covered with an aluminum foil tent until all are prepared, then serve with vanilla yogurt or whipped cream and additional chopped peaches.
Note: It is not 100% necessary to let milk and egg come to room temperature, but it yields better results. Recipe can be easily doubled with good results!
Time: 30 minutes [plus additional time to let milk and egg come to room temperature].
Yield: 12-14 pancakes.