Sunday, September 16, 2012

Peachy Pancakes

I picked up some peaches at the farmers market the other day. Since they're possibly the last of the season, I felt I needed to do something a little more special with them than just stuff them in my face. Sunday morning pancakes seemed like a good way to go, and I was right. These cakes were face-stuffing good.

In case you're one of those people who doesn't read the whole recipe before diving in, you'll need a total of 4 cups of chopped fresh peaches to make the pancakes and the sauce to go with them. Make the sauce first, so it can be simmering while you cook the cakes.

Peach Pancake Sauce
2 cups fresh peaches, chopped
1 cup water
1/4 cup real maple syrup
1/4 tsp each, nutmeg, ginger, coriander
1/2 tsp cinnamon
1/2 tsp arrowroot, mixed with a little bit of water

Place all ingredients (except arrowroot) in a saucepan. Bring to a boil, then reduce heat to medium-low and simmer for a few minutes, until the peaches are soft and the sauce starts to thicken. Add the arrowroot gradually, and stir in well. Reduce heat to low, just to keep the sauce warm while you make the pancakes.

Peachy Pancakes
2 cups oat flour
1/2 cup rolled oats (either quick or old fashioned will do)
1 tsp baking soda
1/4 tsp salt
1/2 cup almonds, coarsely chopped
1/2 tsp each, nutmeg, ginger, coriander
1 tsp cinnamon

2 cups nut milk or other non-dairy milk
2 T maple syrup
1 T apple cider vinegar
1 tsp vanilla
2 cups fresh peaches, chopped
1 cup water

Mix dry ingredients, up to the spices, in a large bowl. Mix wet ingredients, up to the vanilla, in another bowl, whisking together well. Stir in the peaches, and add gradually to the dry ingredients. Add the water, stir well, and let the batter rest a few minutes. If the oats absorb too much moisture, add more water to thin the batter down to a good pancake consistency.

Cook on a hot, non-stick griddle, flipping them when the edges look dry about 1/2 inch into the center. Serve with Peach Sauce. Makes about 15 1/4 cup pancakes.