The last peaches of the season are at the farm stand and so we’re trying to get our fill before apples begin to dominate the scene. I’m never tired of finding new ways to prepare and serve pancakes–and lately I’ve been looking to include more fruit in an attempt to use as much summer produce as possible, but also to get even more fruit into the fam’s bellies. So for weekend breakfast I made blueberry pancakes and instead of serving them with just maple syrup and bacon on the side I also served a bowl of white peaches that I had let sit in some lemon juice, a sprinkle of cinnamon, and a drizzle of maple syrup. While the I flipped the pancakes at the griddle the peaches macerated in their own juices.
Macerating (letting the fruit sit with a bit of sugar and citrus to pull out the juices and create a natural syrup) is something you can do throughout the fall as well