Pancakes with Brandied Peaches

I made these pancakes on a Sunday when I had leftover brandy from a dinner party and ripe peaches sitting on the counter. The peaches, cut into eight pieces each, cooked in a saucepan with brandy and sugar for about ten minutes until soft and syrupy. Spooned over oat pancakes made with rolled oats, flour, brown sugar, baking powder, salt, milk, eggs, melted butter, and vanilla extract. A drizzle of maple syrup over everything.

The brandied peaches are warm and boozy, and they soak into the pancakes from the top. The oats in the batter make each pancake denser and chewier than a standard pancake, which is why they hold up under the fruit without turning to mush. The brandy cooks down but its warmth stays in the peaches. I keep making these every summer when peaches are right.

Tips for Making Pancakes with Brandied Peaches

Cook the peaches until syrupy

Combine the peach pieces, a quarter cup of brandy, and two tablespoons of sugar in a saucepan over medium heat. Cook for about ten minutes until the peaches are soft and the liquid has thickened.

The brandy will bubble and reduce. Do not stir too often or the peaches break apart. You want soft pieces, not mush.

Do not over-mix the pancake batter

Combine the wet and dry ingredients and stir until just combined. Lumps are fine. Over-mixing activates the gluten and makes the pancakes tough.

Use a quarter cup of batter per pancake. Cook until bubbles form on the surface and the edges look dry, then flip. About two to three minutes per side.

Pancakes with Brandied Peaches

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• Author: Bryan PIcard
• Total Time: 35 minutes
• Yield: 4 servings

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Description

These maple and oatmeal pancakes are elevated with the addition of brandied peaches, offering a delightful twist to a classic breakfast dish.

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Ingredients

Units USM

• 1 lb ripe peaches (about 2-3), cut into 8 pieces
• 1/4 cup brandy
• 2 tablespoons sugar
• 1 cup rolled oats
• 1 cup all-purpose flour
• 2 tablespoons brown sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cups milk
• 2 large eggs
• 1/4 cup melted butter
• 1 teaspoon vanilla extract
• Maple syrup, for serving

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Instructions

1. In a medium saucepan, combine peaches, brandy, and sugar. Cook over medium heat until peaches are soft and syrupy, about 10 minutes. Set aside.
2. In a large bowl, whisk together oats, flour, brown sugar, baking powder, and salt.
3. In another bowl, whisk together milk, eggs, melted butter, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Heat a non-stick skillet over medium heat. Pour 1/4 cup of batter onto the skillet for each pancake.
6. Cook until bubbles form on the surface and the edges look dry, about 2-3 minutes. Flip and cook until golden brown on the other side.
7. Serve pancakes topped with brandied peaches and maple syrup.

Notes

You can double or triple the peach recipe and jar them for later use. Use your favorite local maple syrup for the best flavor. The oatmeal makes the batter heavier but healthier. Store leftover pancakes in the refrigerator for up to 3 days or freeze for longer storage.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Breakfast
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 20
• Sodium: 400
• Fat: 12
• Carbohydrates: 55
• Fiber: 4
• Protein: 8
• Cholesterol: 50

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