I have always wondered how people make beautiful golden pancakes. After making peach pancakes for breakfast this morning, I have gotten better at making them, but my technique is still not perfect.
My father gave me some good tips. He said that I should first heat the pan on medium high heat and when the pan is hot, turn the heat down. Using butter also helps to give the pancakes a good flavor. Once the batter is poured in the pan wait until the pancakes start to bubble before flipping them.
These peach pancakes are great topped with a dollop of yogurt and maple syrup. 2/3 of this recipe uses local ingredients. The only products that I used that were not local were the vinegar, cream of tartar, and baking soda. All of the dairy products came from Apple Valley Creamery, the peaches and honey from Strites’, and the flour from Daisy Flour.
- ½ cup milk
- ½ Tbsp vinegar
- 1 cup Daisy flour*
- 2 eggs
- 3 Tbsp butter, melted
- 1 Tbsp honey
- ¼ tsp cream of tartar
- 1/8 tsp baking soda
- 1 cup peaches, diced
- Mix the milk and vinegar and set aside.
- Whisk together the dry ingredients with the eggs, honey, and butter. Add the milk.
- Fold in the peaches.
- Heat a pan on medium high heat. When pan is fully heated, grease the pan with butter, and reduce heat to medium or medium-low
- Pour scoops of the pancake batter into the pan. Cook until the pancake bubbles. Flip and cook until golden brown on both sides.
- Top with yogurt, maple syrup, or other toppings of your choice.
*Daisy All-Purpose Flour has not been processed like traditional all-purpose flours. It contains only wheat that has not been enriched, bromated, or bleached, so as someone who strives to eat clean, I am very happy with this flour.
If you’d like to make these peach pancakes Paleo, simply replace the flour with ¼ cup coconut flour. If dairy is a problem, replace the milk with your favorite non-dairy milk and the butter with coconut oil. Although, I will say, the butter from Apple Valley Creamery is the best butter I have ever tasted.