This summer has been an excellent summer for peaches. In the beginning of July, I went to go visit some of my family in a small town in South Carolina. When I say small town, I mean it in the truest sense of the word: their town only has one signal light and everyone knows everyone else! It was wonderful to have every person I encountered smile and wave hello as they walked past! As much as I enjoyed the small town feel and marvelous courtesy, the highlight of this trip for me were the peaches. These peaches were unlike any other peaches I had had before. As soon as I bit into one, the juice ran down my hand and my arm. They were sweet and had a smooth, custardy texture. They truly were peach perfection.
Since that first peach in South Carolina, I've been hooked on peaches this summer and while none of the peaches have not been quite as good as the perfect peaches from the South, I've still enjoyed every one. In addition to eating them raw, I've also cooked with them quite a bit: peach cobbler, peach and blueberry pie, and today peach compote! Apologies for no pictures or posts of the first two peach desserts--my NICU rotation has been a bit too busy to give me time to cook and photograph and blog the dishes.
The idea for these pancakes came to me when I was making the peach cobbler. Peach and cinnamon was the classic combination I used for the cobbler, but I thought to myself that peaches certainly could stand up to different spices as well! I started brainstorming and this compote was born. It's a mix of perfectly ripe summer peaches, ginger, and cardamom. It's spicy from the ginger and complexly sweet from the cardamom. It tastes fresh and bright because I added very little sugar to it to let the juices of the peach sing for themselves. To go with it, I made whole-wheat, vanilla, cardamom pancakes. They are the perfect complement to this compote: rich and warm with the vanilla to complement the compote.
|Perfect, golden brown pancake!|
1. Make sure the pan is warm enough--if you drop a drop of water on the pan it should sizzle
2. Cook the pancakes until little bubbles form on the top, then flip them and cook for 30-45 seconds more. This will give you golden brown pancakes every time. They should go from looking like the photograph on the left to the photograph on the right before you flip.
|Step 1: pour your batter onto pan|
|Step 2: Wait until little bubbles form, and a few pop|
Whole-Wheat Vanilla Cardamom Pancakes:
1/2 cup All Purpose Flour
1/2 cup Whole Wheat Flour
1/2 tsp. Baking Soda
1/8 tsp. Salt
1 tsp. Sugar
1/4 to 1/2 tsp. Ground Cardamom (depending on how much you like cardamom)
3/4 cup Yogurt
1/4 cup Milk
1/4 tsp. Pure Vanilla Extract
1 tsp. Vegetable oil
3 Ripe Peaches, thinly sliced
1 tsp. Sugar
2 Tbsp. Water
1/4 tsp. Ground Ginger
1/4 tsp. Whole Cardamom Seeds
Make the Compote:
Coarsely crush the cardamom seeds in a mortar and pestle or a spice grinder. Placed the sliced peaches in a small saucepan. Add the sugar, water, ground ginger, and now coarsely crushed cardamom to the pan. Bring to a boil over medium heat, turn down and simmer.
Make the Pancakes:
Add the dry ingredients to a mixing bowl. Combine well with a whisk.
Combine the wet ingredients in another bowl, preferably with a pouring spout.
Slowly pour the wet ingredients into the dry ingredients. Use the whisk to mix the two ingredients together. Do not overmix, otherwise your pancakes will be tough. The batter should be thick, but pourable. If it is too thick, add some more milk to the batter and fold it in.
Heat a non stick pan over medium heat until it is hot enough that a drop of water will sizzle when dropped on its surface. Spray with nonstick spray. Pour a quarter of the batter onto the pan. Let it cook until small bubble develop on the surface. Carefully slide a spatula under pancake and flip it over to cook the other side. Cook for 30-45 seconds or until the other side is golden-brown. Repeat with remaining batter.
Spoon the warm compote over the pancakes and serve with or without maple syrup. Enjoy!