Editor's note: Each Saturday morning we bring you a Sunday Brunch recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
Peaches are a great addition to pancakes because they add a bit of sweetness and acidity, as well as some texture. If you are lucky enough to have fresh peaches available, use them! But if not, a bag of frozen peaches works well for those of us in colder climates. When dicing your peaches, make sure that they are small enough that they are easily dispersed throughout each pancake; between a half and quarter inch has worked best for me in the past.
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1 1/2 teaspoons baking powder
- pinch of salt
- 1 1/2 cups milk
- 3 tablespoons butter, melted
- 2 eggs, beaten
- 1/4 teaspoon minced fresh ginger
- 1 1/2 cups diced peaches (fresh or frozen)
- 2-3 tablespoons butter (for cooking pancakes)
In a large bowl whisk together all-purpose flour, sugar, baking powder and salt. In a separate bowl combine milk, butter, eggs and ginger. Pour wet ingredients over dry ingredients and whisk to combine; fold in chopped peaches.
Heat large skillet or grill-pan over medium high heat. Make pancakes by pouring about 2 tablespoons of batter onto griddle or skillet (making sure there are bits of peaches in each pancake). Flip when bubbles begin to form on top of pancake. Serve drizzled with honey alongside a bellini.