Peaches are at their peak in Colorado this time of year and while delicious and perfectly peachy all on their own, this is a yummy way to start any day with ripe, in-season peaches as the star. Because the peaches are cooked into the pancake, they get a nice carmelization that just makes the peaches sing – it’s like peach cobbler for breakfast! You can use your favorite pancake recipe to start (I usually make my own), but for this recipe, I used Bisquick. Alongside a good cup of coffee, fresh fruit and maybe a mimosa (or two), this makes a great breakfast or brunch!
Front Range Peach Pancakes
(Serves 4-6, depending on pancake size)
2 cups Bisquick mix
1 cup milk
1 TBSP sugar
2 tsp. baking powder
2 TBSP lemon juice
2 to 3 fresh peaches, thinly sliced
cinnamon, to taste
toasted sliced almonds or pecans
real maple syrup
Heat griddle or cast iron skillet to medium heat. Warm oven to 200°F to keep cooked pancakes warm as you continue to cook. Warm maple syrup over low heat.
Combine lemon juice and milk and let stand for a few minutes while you combine remaining ingredients. Combine bisquick mix, sugar and baking powder. Add beaten eggs to milk mixture and add to the dry ingredients. Mix until just moistened (you want to see a few lumps and bumps in the mixture).
Grease skillet using cooking spray or butter and pour about 1/4 cup pancake batter (or preferred size) onto preheated skillet. Arrange a few peach slices on top of pancake batter while the underside cooks. Sprinkle a few toasted almonds or pecans and cinnamon on top of peaches. Once edges begin to dry, flip pancake over to continue cooking peach side. Transfer pancake to warm oven and continue with remainder of batter.
I like to serve mine with a dollop of greek yogurt and a drizzle of real maple syrup. A ricotta cheese mixture would also make magic in your mouth alongside this pancake. ¡Buenos dias, amigas!