This brunch joins the feel-good aspect of whole grains with the festive nature of brunch by topping them with succulent, boozy peaches. The nutty flavor of whole wheat flour balances out the sweetness of the peaches, equal parts for health-conscious guests and those who embrace brunch's naughty side.
If you end up with leftover boozy peaches, they make a great topping for ice cream short cake. Make sure to remove the vanilla bean before serving, and if you don't have a whole vanilla bean sitting around, you can happily substitute 1 teaspoon of vanilla extract instead. For that matter, you can get creative with the booze you use in your boozy peaches as well. I've had great luck with rum, but bourbon is a real crowd pleaser is—especially if you're thinking ahead and planning on having a few leftovers for dessert.
- Yield:Serves 4
- Active time: 30 minutes
- Total time:30 minutes
- 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.