Organic Peach Pancake

Internet, meet baked peach pancake.

Peach pancake, meet my facehole.

Once upon a time I was reading an email from a blogger who likes to do weekend link roundups. I like those, they’re like little bite-size bits of interesting. I read them on a Saturday morning, lazing about drinking endless cups of Yorkshire tea. Dreaming of those organised houses I keep seeing, while eating gourmet treats people keep writing about, with perfect children like the ones who live on my screen with their freshly washed hair and educational outings.

Not much gets me up off the couch and away from my tea (unless my unwashed children are in mortal danger or one of them has a pen dangerously close to the couch), but this one morning I saw a recipe for an apple pancake, and suddenly all the apples I had were simmering in butter and brown sugar and the oven was warming before I even realised I had stood up.

It was also one of the only “things in a bowl” that Captain Fussy actually tried and while it meant less for me (bummer), I was uber-stoked that she had tried something that was very soon going to be a weekend staple.

And then, OH AND THEN we got organic peaches in our veggie box and holy heaven, this already-delicious pancake got a super summer twist. I doubled the recipe and it almost was enough for two ravenous adults and a curious preschooler, so you might want to experiment before you find the right ratio for your clan. You’ll be glad you did.

So peel and chop three peaches. Head here and double the recipe (I also used coconut sugar and spelt flour but you use what you have – you will need to experiment with ratios if you deviate from spelt/white/wholemeal) and follow their directions. Sprinkle with icing sugar and thank Yeezus for the internet.

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