Sweet and juicy, these pancakes are peachy keen

This weekend was the 25th annual Marysville Peach Festival. Among the many peachy treats offered were peachy pancakes (plus peachy funnel cakes, too).

Here’s a version of peach pancakes with double the peaches – both inside the batter and as a luscious peach topping.

Whether to peel the peaches (or not) is up to your taste and the peaches. Delicate white peaches were used in this version, so no peeling necessary.

Besides on pancakes, the peach sauce also is yummy atop pound cake or vanilla ice cream.

Double peach pancakes with peach sauce

Makes 8 pancakes

Ingredients:

For pancakes:

1 cup flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 tablespoon sugar

1 egg

3/4 cup milk

2 tablespoons butter or margarine, melted and cooled

½ cup chopped peaches

Butter or margarine for grill

For peach sauce:

2 tablespoons butter or margarine

1-1/2 cups sliced peaches

2 tablespoons sugar

¼ teaspoon cinnamon

Instructions:

For pancakes: In a large bowl, whisk together flour, baking powder, baking soda, salt and sugar. Set aside.

Lightly beat egg and add to milk. Stir egg-milk mixture into dry ingredients. Stir in melted butter or margarine. Fold in ½ cup chopped peaches (and any juice).

Heat a griddle to 350 degrees F. Melt butter or margarine on griddle. Ladle pancake batter (about ¼ cup per pancake) onto griddle and cook until bubbles form on the top. Flip pancakes and cook until done, about 2 to 3 minutes more.

Serve warm with butter or margarine and top with peach sauce.

For peach sauce: Melt butter margarine in a sauté pan. Over medium heat, sauté sliced peaches until softened, about 3 to 4 minutes. Stir in sugar. Let sugar melt and form a syrup while stirring often, about 1 minute. Sprinkle with cinnamon.

Serve warm over pancakes.

Note: Peach sauce also works well as a dessert topping.