Peach Pancakes

We've had more peaches this year than ever before thanks to our fruit CSA box from Tonnemaker Farm.

Found a great recipe for Peach Pancakes courtesy of www.likemotherlikedaughters.com

2 eggs, at room temperature
2 ½ cups buttermilk, at room temperature (I substituted vanilla yogurt)
4 tablespoons oil
2 ½ cups flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
¼ teaspoon cinnamon
¼ teaspoon ginger
Pinch nutmeg
Pinch ground cloves
2 cups ripe, peeled, diced peaches

Blend egg, milk and oil. In a separate bowl blend dry ingredients together.

Add dry ingredients to wet ingredients and stir until just combined. Gently fold in peaches. Let sit 5 minutes. Batter will be lumpy.

Heat griddle until drops of water sizzle. Grease lightly if needed.

Drop large spoonfuls of batter onto hot grill and smooth out slightly. Flip pancakes once pancakes puff and bubbles have formed, but before bubbles break.

Turn and brown on the other side, pressing down gently to make sure batter cooks evenly around the fruit.

Serve immediately with syrup.