This recipe appears in:Serious Entertaining: A Fruity Brunch Sunday Brunch: Whole Wheat Pancakes with Boozy Peaches
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- 4 peaches, pits removed cut into 1/2 inch pieces
- 1 cup brandy
- 1 vanilla bean, split and scraped
- 3 tablespoons sugar
- 2 cups whole wheat flour
- 4 teaspoons baking powder
- pinch of salt
- 2 cups milk
- 2 eggs, beaten
- 2 tablespoons butter
In a saucepan combine peaches, brandy, vanilla bean and scraped seeds, and 2 tablespoons sugar and bring to a simmer. Cook until peaches are soft but still barely hold their shape, about 10 minutes. Transfer to a bowl and set aside.
In a large bowl whisk together whole wheat flour, baking powder, salt, and remaining tablespoon sugar. Add milk and eggs and beat until well combined.
Melt 1 tablespoon butter in a large skillet over medium high heat. When butter has melted, add pancake batter by the 1/4 cup, making sure to not overcrowd the pan. When bubbles begin to appear on the surface of the pancake, flip and continue to cook until both sides have browned, about 2 to 3 minutes per side. Transfer to a serving platter. Repeat with remaining batter and butter. Serve pancakes hot topped with warm boozy peaches.