Summer Pancakes and I’m Melting

Ok so I’m going a little crazy with the peaches at the moment but please bear with me.  Also, summer has finally turned up.  We’ve gone from rain coats to no coats to boy is this thin summer dress still too much for this heat, pass me a bucket of ice and I’ll stick my head in it.  My commute to work has become an unbearable slog full of sweaty people and trains with questionable air con.  My desk fan at work kept me a little cool once it had deposited a good six months worth of dust in my face.  I feel like I should be posting a recipe for ice cream or something but instead I have more peaches.  A summery fruit at least and therefore totally appropriate.  I was inspired to make these pancakes by this recipe at The Best Remedy.  However, I stuck with my safe Phil Vickery gluten free pancake recipe and simply added peaches in.  The pancakes were light and airy and peaches made a nice addition although not particularly strong in flavour, a drizzle of maple syrup on top was a perfect compliment.

Recipe adapted from Seriously Good Gluten-Free Baking by Phil Vickery and inspired by The Best Remedy

Makes 8-10 pancakes

1-2 ripe but firm peaches thinly sliced

70g brown rice flour

50g buckwheat flour

½ teaspoon gluten free baking powder

1 large egg at room temperature

1 ½ tablespoons coconut oil

50g unsalted butter, melted

284ml buttermilk

Olive oil for the pan.

In bowl mix together the flours, baking powder and salt.  In a large measuring jug mix together the egg, coconut oil, melted butter and buttermilk thoroughly.  Add the dry ingredients to the wet ingredients a bit at a time until well combined.  The batter will be quite thick.

Grease your skillet or non stick frying pan with olive oil and place over a medium heat.  Spoon a table spoonful of batter per pancake in to the pan to create a small round pancake.  I could only fit three in my pan at a time.  Next add a couple of slices of peach to each pancake and press gently in to the batter.  Cook for 2-3 minutes then flip and cook the other side.  Once your pancakes are golden on each side remove to a plate and cover with foil to keep warm (I kept mine in a very low temperature oven).  Continue making more batches until all the batter is used up.  Serve stacked with maple syrup drizzled on top.