Peach pancakes: A fresh twist on a beloved breakfast classic

As far as pancakes go, the recipes for the batter differ. They can be made with milk, yogurt, or buttermilk. They should always be soft and well-risen. As for the filling, there was no doubt - apples, preferably slightly tart. That’s how grandma used to fry pancakes. But when Rozkoszny took over, he did everything his way.

Rozkoszny admits at the beginning of his post that he loves pancakes—both the yeast ones and the quick ones made with baking soda or baking powder. He notes they are usually made with apples. But he decided to replace them with other fruits that are still in season: peaches. Peaches are also perfect for frying. Under heat, their consistency becomes creamy, and the taste deepens. Not convinced by such a change? This is how Rozkoszny encourages you to try:

When I made these peach pancakes for the first time, I thought I would never look at classic ones the same way again. Just a warning! - the blogger warns.

It’s worth adding that fresh, moderately ripe peaches are best for the pancakes. In the comments, someone asked if canned fruits can be used. Rozkoszny definitely advised against that.

Traditionally, pancakes are served with powdered sugar. But here, Rozkoszny also has his own concept. He suggests using rose honey. To prepare it, simply mix honey with rose water and a pinch of salt. Such a “sauce” wonderfully enhances the taste of the pancakes. But that’s not all: at the end, you can sprinkle them with dried cornflower petals. These pancakes must taste delicious!

Ingredients:

                              
• 1 cup (130 g) all-purpose flour
• 1 tbsp cane sugar
• ½ tsp baking powder
• ¼ tsp sea salt
• 1 egg
• ½ cup (120 ml) plant-based drink or milk
• 4 medium peaches (about 1 lb), moderately ripe
• 1 tbsp clarified butter

For serving:

              
• 2 tbsp honey
• 1 tsp rose water
• ¼ tsp sea salt flakes (optional)
• dried cornflower petals (optional)

Preparation method:

                      
1. Prepare the pancake batter: In a large bowl, mix the flour, sugar, baking powder, and salt. Add the egg and plant-based drink, mixing until combined.
2. Cut the peaches in half. Cut off the ends of each half to create slices about ½–¾ inch thick, but keep the ends.
3. Heat the butter in a large skillet over medium heat.
4. Dip the peach slices in the batter, completely coating them on all sides. Fry the pancakes until golden brown, about 5 minutes. Flip to the other side and fry for another 2 minutes. Remove from heat and transfer to a plate lined with paper towels. Fry small pancakes with the peach ends.
5. Meanwhile, mix the honey with the rose water and salt.
6. Serve the peach pancakes with rose honey and dried cornflower petals.