Pancakes with Brandied Peaches
Recipe Type: Breakfast
Brandied Peaches makes these maple and oatmeal pancakes into so much more than a basic breakfast.
Brandied Peaches
  • • 1 lb ripe peaches (about 2-3), cut into 8 pieces
  • • ½ cup brandy
  • • ¼ cup sugar
  • • ¼ cup maple syrup
  • • ¼ cup water
Maple and Oatmeal Pancakes
  • • ⅔ cup flour
  • • ½ cup oatmeal
  • • ½ teaspoon baking powder
  • • ¾ cup buttermilk
  • • ¼ cup maple syrup
  • • 1 large egg
  • • 2 tablespoons butter, melted
  • • pinch of sea salt
  • • pinch of nutmeg and cinnamon
  1. In a medium saucepan, bring the brandy, sugar, maple syrup, and water to a simmer until the sugar is dissolved.
  2. Put the peaches in a bowl and pour the brandy syrup over. Let steep for at least 30 minutes. Leave them overnight for even better results. You can also double or triple the recipe and jar them for later use.
  1. In a large bowl, combine the flour, oatmeal, baking powder, salt, and spices.
  2. In another bowl, mix the buttermilk, maple syrup, egg, and butter.
  3. Add the flour mixture and stir until you get a thick batter.
  4. Heat up a large pan. Add a dab of butter and pour some of the mixture to desired size.
  5. Cook them a few minutes on each side. Repeat with the remaining batter.
  6. Serve hot with the brandied peaches, the brandy syrup, and some lightly whipped cream.
Recipe by Honest Cooking by Mercato Fabbrica at