Peach Pancakes= Lazy Weekends

Don't you love these lazy, long days of summer weekends when you do not have to do anything? Long breakfasts with lots of coffee.....a stack of newspapers, magazines, books to go through , on a patio, with family or friends.....nothing is better than perfect pancakes to indulge in on those days when we want to extend the morning as long as possible....when everything awaits us and the day is fresh....

I have two favourite pancake recipes that I use and that depends if I have buttermilk or not (Buttermilk and American Style)....

This recipe however, is perfect in August (yes, it is August already) when we have these gorgeous local juicy and sweet peaches.

Peach Pancakes

(Smitten Kitchen)

2 eggs

2 cups sour cream

1 teaspoon vanilla extract

4 tablespoons sugar

0.5 teaspoon salt

0.5 teaspoon cinnamon

pinch of ground nutmeg

2 X 3/4 cups flour (all purpose)

2 teaspoons baking powder

1 teaspoon baking soda

butter, for pan

2 peaches, halved, pitted and sliced

Mix the eggs, sour cream, vanilla and sugar in a large bowl until all the ingredients come together. In separate bowl mix the flour, salt, cinnamon, nutmeg, baking powder and baking soda. Add to the wet ingredients, mix. Melt the butter in the frying pan, ladle 1/4 cup of the mixture in a pan and add two slices on top of the pancake. Cook each pancakes for about 3-4 minutes on each side. Serve with maple syrup. It is best to lower the heat to medium once the pan is nice and hot, otherwise the pancakes will burn on the outside and will still be raw inside.

You can also substitute for oat or wholewheat flour and sugar for agave nectar or honey.