Ingredients:
- I1 cup all-purpose flour
- I1 cup whole wheat flour
- I2 tsp. baking powder
- I½ tsp. ground ginger
- I½ tsp. ground cinnamon
- I¼ tsp. salt
- I2 large eggs
- I1 ⅔ cups milk
- I1 tbsp. pure maple syrup or honey
- I1 tsp. vanilla extract
- I1 large peach halved, peeled, pitted and cut into very thin slices
- IFor cooking: butter or oil
- IFor serving: butter, maple syrup, pecans and whipped cream
Directions:
- In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, ginger, cinnamon, and salt.
- In a separate bowl, combine the eggs, milk, maple syrup, and vanilla.
- Make a well in the center of the dry ingredients, and then carefully pour in the wet ingredients. With a whisk, stir just until well combined. Let the batter sit for 10 minutes.
- Heat your griddle or over medium-low heat. Once your pan is hot, add butter or oil (if your pan is nonstick, you can also butter your nonstick skillet if you’d like that flavor).
- Gently stir the batter one last time. Scoop a 1/4 cup of batter onto the hot pan. Arrange 3 to 4 peach slices in a single layer on top. Let cook on the first side until the underside of the pancake is cooked, the edges are dry and small bubbles form throughout, about 2 to 3 minutes.
- Flip the pancakes; cook 1 to 2 minutes on the other side.
- Enjoy immediately, topped with maple syrup, pecans, butter and/or whipped cream.
