Maybe it was because we finally had a few cool mornings and evenings, or perhaps it was that little bowl of peaches sitting on the counter that had me wake up with a lust for buttermilk pancakes with peaches. I couldn't ignore that longing for more than 24 hours, so hungry I was for that first forkful. So here they are: puffy plump pancakes and a mouthful of juicy peaches with a spoonful or two of our glorious local honey.
Makes six small pancakes.
1 cup King Arthur flour
pinch of kosher salt
1 tablespoon sugar
1 teaspoon baking powder
pinch of nutmeg, or a few scrapings on a grater
1 tablespoon mild olive oil or melted butter
1 large egg
3/4 cup buttermilk
2 tablespoons water
Mix the flour, salt, sugar, baking powder, and nutmeg in a bowl.
Add the egg, buttermilk, oil or butter, and water to the dry ingredients and whisk until blended. Use one small ladleful for each 4 inch pancake.
Cook pancakes on medium, using a mild oil or melted butter. They cook quickly, and are very fluffy, so keep your eye on them.
Chunky Peach sauce:
You'll need enough peaches to make at least one cup of mashed pulp. First, dip the peaches into a pot of boiling water, leave for a few minutes, then spoon them out. When cooled, the skins will pull right off.
In a small pot place:
1 cup or more mashed or diced peaches
1/2 cup freshly squeezed orange juice
2 tablespoons sugar
a quick squeeze of half a lemon
Simmer gently until slightly thickened, then spoon onto pancakes, and drizzle a little honey over the peaches and pancakes.