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I bought these pretty peaches at my pretty daughter’s request… 4 days ago. Since she hasn’t eaten even one peach yet, time to do something with them, at least a couple anyhow. Turns out Marissa has a good excuse though, she hasn’t been home much, because she has a new job. Not the big “career” job she’s still searching for, but a paying job, all the same. 

So, if you go the California Pizza Kitchen near Scottsdale and Shea, ask to be seated at her table, I’m sure she’ll take good care of you!

Chunky Peach Pancakes

2 large peaches, pitted and finely diced
2 tablespoons sugar
1 cup all-purpose flour
1/2 cup whole wheat flour
1 tablespoon plus 1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon freshly ground nutmeg
2 eggs, lightly beaten
1/2 teaspoon almond extract
1 cup milk
2 tablespoons chunky peach or apricot preserves
Melted butter for brushing the skillet

Place diced peaches and sugar in a medium bowl, toss to combine, and set.

In a medium bowl whisk together the flours, baking powder, salt, cinnamon, and nutmeg. In another bowl whisk together the eggs, almond extract, milk, and mango chutney.

Pour the milk mixture over the flour mixture and using a rubber spatula, mix together until just combined. Use the spatula to fold in the peaches and any juices that have accumulated.

Heat a large non-stick skillet or griddle over medium heat. Brush lightly with the melted butter. Use a 1/3 cup measuring cup to drop the batter onto the skillet without overcrowding. Cook for 3 to 5 minutes or until tiny bubbles appears on the top.

Turn pancakes over and cook the other side for 2 to 3 minutes, or until golden brown. Continue, using the remaining batter and brushing the skillet with the melted butter between batches.

Makes 10 pancakes


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