The Caldwell House’s Homemade Peach Pancakes

Ingredients:Peach Pancakes

2 eggs, at room temperature
2 ½ cups buttermilk, at room temperature
4 tablespoons oil
2 ½ cups flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
Pinch nutmeg
2 cups ripe, peeled or canned (syrup drained) 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 a few minutes. Batter will be lumpy.

Heat griddle until drops of water sizzle. Grease lightly with butter or spray with cooking spray..

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 with powdered sugar, butter, warm syrup or topping of your choice.

Bacon Brittle

Anytime you have guests who want to sit around after breakfast and visit, try serving this recipe as a breakfast dessert.

Ingredients

8 ounces bacon, cooked your favorite way until crisp (We use a smoked maple bacon.)
1 cup granulated sugar
1/4 cup water
1/4 cup unsalted butter
3 tablespoons light corn syrup or golden syrup
1/4 teaspoon baking soda
coarse sea salt

Preparation

  1. Chop the bacon into small bits about a 1/4-inch in size.
  2. Butter a rimmed baking sheet or line it with parchment paper.
  3. In a large, heavy-bottomed saucepan, combine the sugar, water, butter and syrup.  Bring to a boil over moderate heat, stirring occasionally until the mixture reaches 300°F on a candy thermometer, about 10-15 minutes.
  4. Remove from heat and stir in the baking soda, then the bacon bits.  Immediately pour the mixture on the prepared baking sheet.  Use a large spoon (If it sticks, oil it lightly.) to quickly spread the brittle into a thin, even layer.  Sprinkle with sea salt.
  5. Allow the brittle to cool completely, and then break into pieces. Store in an airtight container.

Makes about 3/4 pound.