Peachy Pancakes by Ree

Doctoring up a good pancake mix is one of the secrets to happiness when it comes to breakfast time in our crazy household. I don’t feel guilty about it at all, because there are so many great, wholesome pancake mixes available now, and also because once you add all the fun adornments, you’d never know it wasn’t all homemade.

(Note: I used Bob’s Red Mill whole-grain pancake mix here, and that mix calls for the eggs and oil as noted below. Adjust for the mix you use!)

 
Combine the pancake mix, eggs, oil, sugar, and vanilla in a mixing bowl.

 
Add the peach preserves . . .

 
Along with 2 cups of water . . .

 
And mix to combine.

 
Cut the peaches in half and pit them.

 
Slice the peaches…

 
And dice half of them.

 
Add the diced peaches to the batter, setting the others aside.

 
Stir in the peaches until just combined to avoid overmixing.

 
Heat a heavy skillet over medium-low heat and coat the surface with butter. Drop in ¼ cup portions of batter . . .

 
And cook the pancakes until deep golden on both sides.

 
Repeat with the rest of the batter.

 
To serve, stack as many pancakes on a plate as you’d like. I chose four. I wanted five, but I’m all about restraint. Spread on a little peach preserves . . .

 
Then add a pat of butter . . .

 
And warm syrup!

 
Peachy keen, jellybean!

Change things up!

• Make a strawberry version instead: Use strawberry preserves and diced strawberries.
• A mixed berry version would be yummy, too! Try raspberry or blueberry jam, blueberries in the pancakes, and mixed berries on the top.
• Use any pancake mix—buckwheat or buttermilk would be nice.