It's supposed to reach over 50 degrees here today in ol' Phil. Do you know how wonderfully exciting that is after a winter of 4 feet of snow???
Can't even express it to you.
So, this morning, we made peach puff pancakes to celebrate. We went to a nearby park and put Henry in a swing and let him go for minutes on end. The slide he couldn't get enough of and his shoes are black from running on the pavement. I think he knows how exciting it is too.
Anyways. We are real loyal to the puff pancake (6 eggs, 1 cup flour, 1 cup milk, little salt and in the oven for 20 minutes). In fact, it's a staple in our weekly menu.
To make today a bit more special however, we added some peaches, per inpsiration from a family cookbook recipe I have.
Serve it with warm peach preserves, powdered sugar, maple syrup, or whipped cream- a real treat.
It is so good you'll cry tears of joy.
Peach Puff Pancake
1 cup fresh or canned (drained) peaches, peeled and sliced
1 cup flour
1/3 cup sugar
6 Tbsp butter (we used 6 and it was a LOT! you can cut this down in half)
1/8 tsp salt
1 tsp vanilla
1 cup milk
Preheat your oven to 375. Once it's reached that point, put butter in a glass 9 x 13" pan and put it in oven to allow it to melt. Bring it out and place peach slices in the butter, reutrning it back into the oven to let them "sizzle" for two-three minutes. Meanwhile, beat eggs, sugar, salt, vanilla, milk, and flour together with an electric beater until smooth (I beat mine for about two minutes). Bring the peaches out of the oven and pour this egg mixture on top. Stick it back in and bake for about 20 minutes.