Summer Pancakes (Simply Elevated)

My favorite summertime fruit is the peach, more specifically the white peach and even more so the saturn or donut peach. The donut peach is a squatty version that when eaten fully ripened, has an intense, juicy, sweet white peach flavor that for me is perfection.

Sunday mornings are my time for a break from the weekly routines, with an extra concentrated focus on prayer, gratitude, and rest that begins with a special breakfast. On this Sunday morning, I was in the mood to combine my favorite peach with pancakes.

For my simply elevated experiment, I started with my favorite pancake recipe published in 2012 in Martha Stewart Living magazine. While few changes were made to her original recipe (always the best choice for success), it’s the topping that elevates these pancakes with a fresh twist of white balsamic vinegar and fresh herbs.

Front (left), sage, spring onions, left rear sweet basil, right thai basil, with rosemary in front (right).

To ensure that I always have fresh herbs when needed, I planted a small garden that thrives throughout most of the year. Mint is kept in a pot (or it will take over the rest of the garden), while basil is a Spring and Summer herb that requires new planting in early Spring. Both also provide beautiful floral blossoms. Planting a small herb garden is also a budget friendly way to add fresh flavor to your recipes.

Summer Pancakes with Peach-Blueberry White Balsamic Maple Syrup

Prep time 20 -30 minutes makes 10 pancakes

(This recipe was adapted from Marthastewart.com Nectarine Pancakes https://www.marthastewart.com/909613/nectarine-pancakes

1 3/4 cups all purpose flour
3 1/2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 1/2 cups low-fat buttermilk
2 eggs (room temperature)
1 teaspoon vanilla bean (or extract)
1 tablespoon butter (melted) and more for skillet
2 tablespoons canola oil
2 medium white or yellow peach (medium ripe -not too firm or too soft) sliced into rings –
1 donut peach (small diced)- or white, yellow peach
1 cup fresh blueberries
1/4 cup pure maple syrup
1/2 teaspoon white balsamic vinegar
fresh mint &/or sweet or thai (for a little spice) basil (chiffonade or thinly sliced) and more for garnish

In medium to large mixing bowl whisk together flour, sugar, baking powder and salt.
In a separate bowl whisk eggs, buttermilk, vanilla, oil and melted butter until thoroughly combined and then mix into the bowl of dry ingredients. Let sit for 10 minutes.
With a paring knife slide peaches into 1/4 inch horizontal rings, pulling away from the pit.
In a small bowl combine diced saturn peach, blueberries, maple syrup, white balsamic vinegar and chiffonade mint and sweet basil (set aside for serving).
Heat 1 tablespoon butter in a large nonstick skillet over medium heat. Working in batches and adding more butter as needed, pour 1/2 cup batter into the pan (I used a large ice cream scoop), top each with a peach slice. Cook until bubbles form on the surface and underside is golden (about 3-4 minutes), then flip (you may have to hold the peach to avoid slipping) and cook until the second side is golden brown (3 to 4 minutes).
Serve with peach blueberry white balsamic maple syrup and garnish with fresh mint and sweet basil.
Review tips below before you start.

Vanilla paste is a little pricey, but not as pricey as vanilla beans and the overall quantity is greater and lasts longer. While vanilla exact is just as acceptable, vanilla paste is filled with those beautiful seeds from the bean and elevate the flavor in your recipes.

Peaches were used for my version of this recipe, but other stone fruits such as nectarines, apricots, plums and mangos are other options to experiment with. For the best fruit flavor, the fruit should be ripe, but not overly soft.

If you don’t have buttermilk, you can make some with milk and white vinegar or fresh lemon juice or use yogurt or sour cream. See the link below for alternatives. https://celebratingsweets.com/buttermilk-substitute/

I did try placing the peach slice in the pan first and pouring the batter over it. This caramelizes the peach a little more, but the weight of the pancake is less formed (cooked). When flipping the pancake, the cooked portion is thinner and weighted by the peach slice – so the balance is off and the peach can fall out. Feel free to try the version that best works for you.

To elevate the pancake experience I used one of my favorite ingredients, white balsamic vinegar. Using my saturn peaches that are soft, ripe and sweet, diced similar in size to making a chunky salsa (however more of whatever peach you have will create the same results), I then added my second favorite summer fruit, fresh sweet blueberries, a small amount of maple syrup and white balsamic vinegar tossed with fresh mint and sweet basil (or thai basil for a little spice). The vinegar adds an unexpected pleasant brightness to the combination and fresh new way to top our pancakes. The addition of more maple syrup is optional.

These fruit filled pancakes can be further elevated with a serving of crispy bacon on the side.

This summer, freshen up your Sunday morning breakfast pancakes by filling them with beautiful pitted fruits that are at their peak and surprise the family with a new bright, fruity and herbaceous topping they’re sure to remember.