Nothing says summer more than peaches, warm and ripe enough to send sweet juices running down your hands as you eat them. While we often take advantage of the season to make these peach pancakes at the Martin Hill Inn, we also love to enjoy a bit of summer on the off season. So here is a simple recipe for that bit of peach sweetness anytime. If you are in Portsmouth, NH, we hope you will come try these and some of our other yummy breakfasts. Enjoy!
2 1/4 cups flour
4 Tbs cornmeal
2 Tbs sugar
2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1 large can peaches, drained
2 eggs, beaten
4 Tbs vegetable oil
plus enough milk to equal 3 1/2 cups of liquid
Put all the dry ingredients in a large bowl, stir to combine.
Put the peaches, eggs, vegetable oil and peach liqueur in a large quart measuring cup.
Blend with a stick blender until the mixture is smooth (unless you want a few peach lumps).
Add enough milk to equal 3 1/2 cups of liquid, if needed.
Add the wet to the dry ingredients, stir to combine but be sure to leave some lumps which are the sign of a good pancake batter. Let rest while the griddle heats. Give the batter a quick stir or two before using.
Cook on a hot griddle. Serve with butter and maple syrup.