Maple Peach Pancakes

Method

Maple Peaches

1. Heat the maple syrup in a saucepan over low heat until simmering.
2. Stir in the vanilla, cinnamon, and salt.
3. Add the sliced peaches, and let cook for 2 minutes, stirring occasionally.
4. Remove from the heat and set aside to cool for up to 30 minutes.

Peach Pancakes

1. Heat a large non-stick pan over medium heat, about 10 minutes.
2. Whisk together the flour, sugar, baking powder, cinnamon, ginger, and salt in a large mixing bowl. Set aside.
3. In a medium bowl, whisk together the warm milk, melted butter, egg, and vanilla until combined.
4. Pour the wet ingredients over the flour mixture and whisk until just combined and only small lumps remain. For the fluffiest pancakes, be sure not to over mix.
5. Lightly brush the pan with melted butter. Working in batches, arrange 2-3 peach slices in non-stick pan for each pancake, then working from the outside, in, carefully pour or spoon the batter, about 1/4 cup at a time, on top of the peaches to form a circle.
6. Cook until the pancake edges look cooked and the tops begin to bubble, about 2-3 minutes. Flip, and continue cooking until the bottoms are lightly browned.
7. Transfer the pancakes to a large baking sheet to stay warm in the oven (this is to warm them, not cook them more) Repeat with the rest of the batter, adding more butter to the pan as needed.
8. Best served immediately with the maple-soaked peaches, butter, and a dusting of powdered sugar or whipped cream

Tips

• Up to half of the flour may be substituted with white whole wheat flour or spelt flour. Add up to 1/4 cup milk as needed.
• Go dairy free: use unsweetened almond or coconut milk. It should be room temperature not hot, to make it easier to combine the milk and butter.
• Melted coconut oil can be used in place of the butter.