Back in April, I wrote about a leisurely Sunday breakfast featuring cornmeal pancakes with raspberries. I mentioned that the original recipe, from Anne Lindsay’s Lighthearted Everyday Cooking, called for peaches. I didn’t have any to hand, so used raspberries instead (mmmmm) and vowed that I would try these again when peaches were in season.
Well, yesterday was the day. This time I whipped up half a batch (the recipe serves six, a fact I didn’t notice until after we’d eaten pretty much all of them last time – let’s just say we were able to coast right up to dinner on that hearty breakfast!). I cut two unpeeled peaches into eight or 10 slices each, cut each slice into chunks and added them to the batter. You can find the recipe here.
The result was delicious pancakes with a delicate peach flavour. The chunkiness of the peaches added quite a bit of bulkiness, but the cornmeal batter handled its fruity cargo well. We enjoyed these on the veranda overlooking the back garden, with the obligatory dousing of maple syrup. (Is it possible to eat pancakes without maple syrup?)
Hmm, what fruit could I use next? I missed strawberry season, but hey, why not fresh blueberries? These pancakes are a great way to celebrate fruit that’s in season. And, if you don’t have fresh fruit, there’s a great selection of individually quick frozen fruit available that works just as well. After all, I used frozen raspberries the first time!
Do try these pancakes and let me know how you like them!
