We eat pancakes almost every weekend. J loves them and over time, I have come to love them too. He would eat plain unadorned pancakes with a little maple syrup every weekend. However, I have a need to add something to them: pecans, blueberries, spices, bananas…you name it. We were out of maple syrup this weekend, and I wanted to make something that would pair well with whipped cream. Peaches were natural solution. J still thought these would be good with syrup. I thought the light sweetness of the powdered sugar and the mellowness of the cream were a nice change.

Peaches and Cream Pancakes

½ cup all purpose flour
¼ cup whole wheat flour
¼ cup oatmeal flour
1 ¼ tsp baking powder
Pinch of salt
¼ tsp cinnamon
1 tsp vanilla
1 tsp honey
1 tbsp ricotta cheese
3 tbsp chopped fresh peaches
¾ cup milk

Combine the dry ingredients and stir with a whisk until when combined. Blend the wet ingredients, including the peaches, in a large bowl and gradually stir in the dry. Cook over medium low heat on a well buttered griddle or skillet until. Serve topped with additional peaches, whipped cream and confectioners sugar.

This is mysubmission to the Key Ingredient Cook’s Kitchen contest that is featuring peaches and apples for September.