Multigrain Peach Pancakes

     I love mornings. The earlier hours tend to be the most cherished in my days. I love the mercy of a new day, a chance to try again. I love morning light, the way my bedroom looks when the eastern sun makes its appearance, streaming in golden lines through my curtains. I love coffee in the mornings, its best time, I think. I love that birds love the morning, that they sing their strongest melodies as the day begins. I love that the darkness of the night is over, that yesterday's tears or fears or blunders may be left to yesterday. And, of course, I love that with morning comes...breakfast. Now here is where my obsession really begins. I can't get enough of it. I'm a person who could have breakfast for every meal, if even just a bowl of a cereal, and be entirely content, nay, glad. I adore it. This leads us to today's tasty topic of interest: peach pancakes. Be still, my heart. 

    There is nothing like a plate of pancakes in the morning. Now, this is not something I have regularly in my house these days. I suppose I typically assume I'd have to make a large batch that would be ten times more than enough for just me. But, the truth is, I'd really rather wait to make them for others, anyhow. With pancakes, as with all food, half the delight of enjoying them is enjoying them with others. And, so, with mom and Courtney in town last week, I leapt at the opportunity to have a pancake morning with them! Yay! I'd chosen this multigrain batter from Heidi Swanson's newest book, deciding to also add in some fresh peaches and sunflower seeds I had on hand. I thought the sweet bites of warm peach beside the occasional crunch of nut would be perfect. Perfect, indeed. They turned out addictingly good. Topped with maple syrup whipped cream and a sliver of butter…brace yourself. Pancake heaven. 

Multigrain Peach Pancakes

adapted from Heidi Swanson

yields about 12 medium-sized pancakes

ingredients: 

1 cup whole wheat flour

1 cup white-wheat flour

2 tablespoons natural cane sugar

1 tablespoon aluminum-free baking powder

1/2 teaspoon salt

a few shakes of ground cinnamon

2 cups buttermilk

3 large eggs, lightly beaten

1 tablespoon honey

1/3 cup butter, melted and cooled slightly, plus more for skillet

several ripe peaches

a few handfuls sunflower seeds, roasted, unsalted

1 cup whipping cream, optional

drizzle of maple syrup, optional

directions: 

1. Combine flours, sugar, baking powder, salt, and cinnamon in large mixing bowl.

2. In medium bowl, whisk together buttermilk, eggs, and honey, add the butter and whisk again.

3. Heat a skillet to medium-hot heat and push a pad of butter around until skillet is well-coated. When skillet is ready, pour the wet ingredients over the dry, stirring minimally, only until just combined. Add thin slices of peaches and a couple handfuls of seeds in with a few stirs.

4. Drop about 1/4c of batter onto heated skillet for each pancake. Let cook until bottoms are golden in color and tops are a bit set (i'm no expert at this part. my pancakes didn't start looking decent until the last few. takes some practice…), then flip with a spatula to cook the other side until cooked through. Repeat with remaining batter. 

5. Serve warm, topped with a pad of butter, a favorite syrup, and maybe some more peach slices. You can also beat 1/2 cup whipping cream and a drizzle of maple syrup in a small mixing bowl (easiest with a handheld mixer, i think) until stiffened. Spoon whipped cream over pancakes, perhaps with some fresh mint leaves on top.

{Some hydrangeas from my yard! I love them.}