Monday, July 23, 2012

Peach Pancakes

The peaches have been surprisingly sweet and juicy this year in Central Texas! After an overly-optimistic purchase of peaches recently, I found myself with several uneaten peaches that were starting to shrivel. This is when they are at their sweetest, and are perfect for baking, mushing, or otherwise bruising. Welcome to my kitchen, peach pancakes!

Peach Pancakes
Carisbrooke Inn Bed and Breakfast

1 egg, lightly beaten
1/2 c yogurt
1/2 c milk
2 T canola oil
1 T sugar
1 c flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp cinnamon
1/2 c peaches, chopped

Mix egg, yogurt, milk, oil, and sugar. In a separate small bowl, combine the flour, baking powder, baking soda, and cinnamon with a wire whisk. Add the flour mixture to the liquid mixture and stir just enough to combine (batter may be lumpy). Fold in the chopped peaches. Spray a hot griddle lightly with cooking oil and preheat to 325 degrees. Pour approximately 1/4 cup of batter on the griddle for each pancake. Cook until light brown on the bottom. Flip the pancakes over and finish cooking.

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