More from my lovely wife….
Growing up we’d make pilgrimages to the South each summer. Six squirming kids packed in a ’78 Impala wagon, fighting over who had to sit in the middle of the middle seat or worse, sandwiched between our parents up front. The farther south we’d drive down U.S 81 the more billboards we’d see — peaches, fireworks, peaches, fireworks, peaches, fireworks.
There’s nothing like a Southern peach. Purists may argue over whether Georgia or the Carolinas hold claim to the best. But it hardly matters, with juice dripping down your chin or the smell of a fresh cobbler your grandma just whipped together filling a steamy kitchen. (For the record, the grandma in this particular memory was Georgia born and bred and the recipe was all in her head.)
When Greg and I moved to California more than a decade ago, we all but gave up on peaches. It was the one type fruit that didn’t taste better in the Golden State. Years later, when we moved to the middle of the county to a Southern landlocked state we’d only flown over, we started looking forward to peach season again.
This year, the first peaches of the season were a bit of a disappointment. Although, in all honesty the first ones of the season, normally are. Come July we’ll reach into that paper bag on the counter, grab a peach and barely make time to wash it– I like the fuzz, he doesn’t — before we wolf it down wiping the juice off our chins with the back of our hands, a bit delirious. OK, we use napkins these days. But it doesn’t make the peaches any less sweet.
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 tsp baking powder
- 1 beaten egg
- 1 cup buttermilk (see note below)
- 1 peach, peeled and diced fine (optional)
- 2 peaches, peeled, pitted and sliced
- 1 tbsp brown sugar
- 1 tbsp butter
- 1 tsp cinnamon
- drizzle of peach schnapps (optional)
For pancakes: Mix dry ingredients. Make a well in the center and add wet ingredients. Stir to incorporate, then add diced peaches. The mix should be a bit lumpy. Cook on a griddle or a hot frying pan. Cook in batches, pouring about a quarter cup of batter on at a time. When you start to see bubbles flip. Cook until golden, about two minutes on each side.
For topping: In a two-quart saucepan, melt butter over medium heat and whisk in brown sugar until combined. Add peaches, and just a tad bit of schnapps. Stir in cinnamon and cook until the peaches are well coated and the mixture is nice and syrupy.
Notes: The recipe above can be doubled or more depending on how many people you’re serving. We were serving two and still had some left over. If you don’t have buttermilk, you can put a tablespoon of lemon juice or vinegar in your measuring cup and fill it the rest of the way to the one cup mark with regular milk. Let stand for five minutes before using.