Peach pancakes
Peach pancakes are a fluffy and fragrant breakfast that brings the flavor of summer to the table: small, fluffy discs filled with diced fresh peaches, which become juicy and slightly caramelized during baking.
- 95 g of 00 flour
- 1 teaspoon baking powder
- 1 pinch of baking soda
- 20 g of sugar
- 1 pinch of salt
- 1 egg
- 80g of Greek yogurt
- approximately 40 g of water
- 1 tablespoon of seed oil + more for the pan
- 1 fishing
- In a bowl, mix the dry ingredients: flour, baking powder, baking soda, sugar, and salt.
- In another bowl, whisk together the wet ingredients: egg, Greek yogurt, water, and oil. Pour the wet ingredients into the dry ingredients and stir just long enough to incorporate the flour. A few lumps are fine; overworking the batter will make tough pancakes.
- Add the diced peach and gently fold it in, stirring from the bottom up.
- Heat a lightly greased nonstick pan and pour in a ladleful of batter for each pancake. Cook over medium-low heat with the lid on for 2 1/2 minutes, then flip and cook for another 2 1/2 minutes, still covered, until golden and puffed.
- The peach pancakes are ready: all you have to do is stack them and serve them with a dusting of powdered sugar.
- Use a ripe but firm peach, so the diced peaches stay whole during cooking. You can enrich the pancakes with a drizzle of honey or maple syrup, a few extra pieces of fresh peach, or a dollop of Greek yogurt for an even more indulgent effect. If the batter seems too thick, add a tablespoon of water. Peach pancakes can be stored in the refrigerator, in a sealed container, for a day and can be reheated in a few seconds in a pan or in the microwave. You can also freeze them already cooked, separated by sheets of parchment paper, for a quick, on-the-go breakfast.
How to make peach pancakes
In another bowl, combine the wet ingredients: egg, Greek yogurt, water, and oil, whisking until smooth.
Pour the liquids into the dry ingredients and mix just long enough to incorporate the flour: a few lumps are fine, but overworking the batter will make tough pancakes.
Heat a lightly greased non-stick pan and pour a ladle of batter for each pancake.
Cook over medium-low heat with the lid on for 2 and a half minutes, then turn and cook for another 2 and a half minutes, still covered, until golden and puffed.
Use a ripe but firm peach, so the diced peaches stay whole during cooking. You can enrich the pancakes with a drizzle of honey or maple syrup, a few extra pieces of fresh peach, or a dollop of Greek yogurt for an even more indulgent effect. If the batter seems too thick, add a tablespoon of water.
Peach pancakes can be stored in the refrigerator, in a sealed container, for a day and can be reheated in seconds in a pan or microwave. You can also freeze them already cooked, separated by sheets of parchment paper, for a quick and easy breakfast.
