August is a time for fruit gluttony – at least in my home. I’m just back from a week in British Columbia’s Okanagan Valley where the fruit trees were laden with late season apricots, plums and cherries and early season nectarines and peaches. A case of juicy peaches came home with me and I’ve eaten them standing at the sink with juice dripping down my arm, I’ve made cobbler and crisp and now I’ve made these glorious pancakes that completely satisfied my need to squeeze as much of summer into my body as possible. Read on for the recipe.
Ultimate Summer Pancakes
Serves 5 – 6
I used Gold Forest Grains’ Red Fife wheat for these pancakes. It’s freshly milled by Cindy and John Schneider in Morin, Alberta and along with the cornmeal it gave these pancakes a nice crispiness when they otherwise might have been a soggy mess due to the heavy fruit load I’ve placed on this recipe. Fresh flour has power. Enjoy.
1 cup Red Fife wheat (or other whole wheat)
1 cup cornmeal
2 Tablespoons organic cane sugar
2 Tablespoons baking powder
½ teaspoon baking soda
1 teaspoon ground green cardamom
2 cups skim milk
1 teaspoon vanilla
2 Tablespoons sunflower oil
2 peaches, sliced with skins on
2 cups mixed berries (I used blueberries and blackberries)
2 teaspoons butter
Mix the flour, cornmeal, sugar, baking powder, baking soda and cardamom in a large bowl.
Mix the eggs, milk, vanilla and sunflower in another bowl and then pour into the flour mixture until combined.
Stir in the fruit.
Heat a skillet over medium heat until hot; lightly coat with the butter and scoop ½ cup rounds of batter and flatten them by spreading the batter a bit.
Cook the batter until bubbles form on the surface and the underside is golden. Flip at this point and cook until the bottom is light brown.
Enjoy with maple syrup and more berries on the side.