Wow! It has been awhile. There has been a lot going on around here but most importantly, the taste tester and I have moved into a new residence! I haven’t been blogging because I haven’t been cooking. Slowly but surely we are settling in and we finally went to the grocery store yesterday, so all is right in the blog world again and I can hopefully get back to a more regular schedule.
While I was gone, the taste tester and I (and Daisy) made a big trip to Southern Illinois to visit my parents. Now most people don’t think of Southern Illinois as “the South,” but to Northerners like the taste tester, visiting my parents is like visiting another world. A world where people say soda instead of pop, eat biscuits and gravy for breakfast, gorge on fried fish and fried chicken in the same weekend, and eat pulled pork sandwiches for dinner every night. Yes, our visits “down south” are absolutely heavenly.
Last year when we were visiting the taste tester discovered something else unique about this region: peaches. You see, Michigan peaches, if you want to call them that, are hard, mealy, and likely transported on trucks for many miles before they see the shelves of Meijer. The taste tester “doesn’t like peaches,” but politely sampled some atop a fresh, homemade waffle that my mother was serving for breakfast. Instantly, his mind was blown as he discovered what I had known all along; these peaches were a whole different food entirely. Southern Illinois peaches are fresh-picked and purchased directly from the farm. The smell is heavenly and they taste like candy. So this year, we drove down to the farm ourselves and snatched a bushel to bring home with us.
And with an entire bushel of peaches comes the need to do more than simply eat them plain. So I tweaked my summer pancake recipe to make these and they were absolutely delicious. If you don’t have access to freshly ripened and perfect peaches, I suggest using frozen instead, as grocery store peaches will just not do this justice.
- 2 cups whole wheat flour
- 1 cup quick oats or rolled oats pulsed a couple times in the food processor
- 4 t. baking powder
- 2 t. cinnamon
- ½ t. salt
- 2 large eggs
- 2 cups milk (I use almond)
- ½ c. Greek yogurt
- 2 t. vanilla extract
- 2-3 peaches, sliced OR 1 cup frozen peaches, mashed*
- In a large bowl, combine dry ingredients (flour-salt).
- In a separate bowl, mix wet ingredients (except peaches) until thoroughly combined.
- Make a well or hole in the dry ingredients and add wet ingredients to dry. Stir until completely combined (be careful as that flour will settle at the bottom), but try not to over-mix.
- If using frozen or mashed peaches, add now. If using sliced, slice peaches into thin slices.
- Heat griddle or skillet to medium. Spoon batter onto griddle ⅓ cup at a time. If using sliced peaches, add each peach ring to the batter right after you spoon it onto the griddle.
- Cook pancake until small bubbles start to form, flip. If your pancakes are too dark when you flip them, lower heat.