The sun will shine in my back door one day...

As I have mentioned previously breakfast is not my thing. My idea of breakfast is a turkey sandwich. My significant other on the other hand could eat breakfast for every meal. So, in an attempt to jazz up the average pancake I noticed a nice pile of peaches on the counter, and decided to incorporate them into breakfast. The pancakes themselves have peaches and ground almonds to give them texture. They rose nicely due to an egg and baking powder, there is also a hint of tartness from a touch of sour cream. I then made a simple syrup from peaches and ginger, the ginger added a wonderful bite to the meal. Now, these are pancakes I can handle. I am positive these could also be a dessert pancake if desired. A dollop of heavy whipping cream topped them off beautifully. These are certain to brighten up your Sunday brunch.

Pancakes:

2 peaches, peeled, de-seeded and chopped

Water

3 tablespoons white granulated sugar, divided

Sea salt

1 cup all-purpose flour

1 tablespoons sugar

1/4 C ground almonds

1 teaspoon baking powder

1 teaspoon baking soda

1/2 cup sour cream

1 large egg

1 tablespoon butter, melted and cooled

More Butter or Vegetable Oil for skillet

Ginger Peach Syrup:

2 peaches, sliced, skin-on

1 teaspoon freshly grated ginger

1 teaspoon white granulated sugar

Salt

1/2 teaspoon corn starch

In a small saucepan, add the chopped peaches and 3/4 cup water. Bring to a boil and then lower heat and allow to simmer for 10 minutes. Remove from pan and add 2 tablespoons sugar and a pinch of salt. transfer to a blender or food processor; blend until smooth. Pour the mixture through a strainer, into a measuring cup or bowl, which will catch all of the pulp. It will yield a little over a cup. Set aside.

To a medium bowl, add the flour, almonds, sugar, baking powder, baking soda and 1/2 teaspoon of salt. In a smaller bowl, mix together the sour cream, egg, melted butter and 3/4 cup of the peach puree. Add the wet ingredients to the dry ingredients and mix until just combined. Small to medium lumps are perfectly fine.

 Preheat your griddle of skillet over medium heat. While your pan is pre-heating, let’s make the syrup! Add the peaches, freshly grated ginger, sugar, pinch of salt, corn starch, 1/4 cup of remaining peach puree and 2 tablespoons of water. Cook over medium heat for 5 minutes and until the peaches have softened and liquid has thickened slightly.

 Once your skillet is pre-heated, rub it with 1 teaspoon of vegetable oil or 1/2 tablespoon of butter. Scoop 2 tablespoons of batter onto the skillet and cook until bubbles form, about 2-3 minutes. Flip and cook on its opposite side for an additional minute or so. Transfer the cooked pancakes to a baking sheet in a pre-heated 200F oven. Repeat process until you’ve cooked through all of the batter, adding more butter or oil to the skillet as needed. Top each stack with a tablespoon or two of the ginger peach syrup and a dollop of whipped cream.

Until tomorrow...Peace.