Happy Saturday! We’re starting a new series today, and are so excited to share it with you. I (Sarah) will now be posting a lovely new breakfast recipe each Saturday morning. Breakfast is my favorite meal, and I like to think that other people, like me, often spend their Saturday mornings lounging in bed, catching up with their favorite blogs. Now, you’ll always have some breakfast inspiration waiting, for when all that blog reading pushes you to the kitchen in search of sustenance.
So, first up are these summery peach pancakes gently spiced with cinnamon, nutmeg, and ginger. I am a huge pancake person, but I find that they are generally quite finicky to make at home. I’ve had more than a few flops that turn out as bricks. How frustrating, as pancake recipes seem so simple! This problem is generally intensified if you like to use whole wheat four, as I do. These pancakes, on the other hand, are light, fluffy, and anything but boring. Using cake flour, along with the whole wheat, seems to lead to a fool-proof recipe.
Although I love pancakes, I have to admit that I am not the biggest fan of peaches. Why the peaches, then? Well, Clara and I actually made these together at her apartment, during a recent working session. I was nervous that I would be making things difficult, if I admitted my dislike of the fruit. However, she was, of course, completely understanding, and shared with me her own hatred of bananas. I can confidently say that these are delicious with or without peaches! Is there any food that you happen to dislike, even though it seems like the entire rest of the population loves it? I’d love to hear!
Spiced Peach Pancakes slightly adapted from Une Deux Senses
- 1 cup whole wheat flour
- 1 cup cake flour (or all purpose)
- 3 T sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- pinch of salt
- 2 large eggs
- 2 cups buttermilk
- 2 tps butter, melted (plus more for pan)
- 2 ripe peaches, pits removed and cut into thin slices
Preheat a griddle over medium heat. In the meantime, combine dry ingredients in a large bowl; set aside. Wisk the wet ingredients in medium bowl, and then add all at once to the dry ingredients, being careful not to overmix. When the griddle is ready, reduce heat to medium-low, grease with butter, and spoon on batter. Lay 5 peach slices onto the top of each pancake, and flip when the top is full of bubbles. Remove when bottoms are golden brown. Serve with powdered sugar and maple syrup.