The later part of summer is the height of stone fruit season and, for many, that means peaches play a big role throughout the day. While a fresh peach always makes a great addition to morning meals, there's something rather decadent about adding them to light, fluffy pancakes and enjoying them slathered in maple syrup and butter. And, if you make a double batch, you might even have some for freezing and popping into the toaster or microwave mid-week for a quick breakfast!
I like freezing my ginger root and grating it on a microplaner for a big burst of flavor. You might be tempted to use powdered ginger, but understand that the flavor will be far more muted if you do. I like using ginger beer because the bubbles make the pancakes fluffier and the flavor of ginger is enhanced, but you could substitute ginger ale or even more milk if you don't have any on hand.
I love the wow factor of fruit baked into the pancakes. You could also have fresh fruit on hand to add even more peach flavor, but I just opted for butter and maple syrup so the ginger flavor got to shine. However you choose to serve them, enjoy these excellent summer morning gems!
Ginger Peach Pancakes
- 2 large eggs
- 1 cup milk
- ¼ cup white vinegar
- ½ cup ginger beer
- ¼ cup vegetable oil
- 2 tablespoons freshly grated ginger
- 2 tablespoons sugar
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- Cooking spray for the griddle or waffle iron
- 1 large, ripe freestone peach, sliced into thin slices
In a large bowl, beat the eggs with a whisk until well blended. Add the milk, vinegar, ginger beer, oil, grated ginger, and sugar to the eggs and whisk until incorporated. In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Add the flour mixture to the egg mixture and whisk together until only small lumps remain. The batter will be very thick.
- Yields: 4-6 servings
- Preparation Time: 30 minutes