Labor Day Monday Pancakes

3 Sep

Good Morning!  What better way to start the day (especially on a lazy Sunday or Labor Day Monday) than with pancakes?  And these pancakes are just the way to end the summer.

My boyfriend went to a space conference in D.C., and of all places, this is where he had peach basil sweet tea, and has been bringing it up ever since.  Sure, I could have made some peach basil sweet tea…but that’s as easy as muddling together basil and peaches and then pouring sweet tea over it.  Certainly I could find a more interesting medium for these great flavors, I thought.  That’s how these pancakes happened.

Fresh basil pairs surprisingly well with sweet dishes.  It really brings a bright and fresh note to the sweet peaches.  And the colors of these pancakes!  Flecks of green and the bright orange peaches…they look just as delicious as they taste!  Top it all off with peaches in a sweet tea syrup, and you have the perfect sweet, but light and refreshing end of summer breakfast.

I will certainly be remaking these and updating the recipe to incorporate more of a sweet tea flavor to the batter, but they are pretty incredible as is.


First, slice up two peaches into bite sized pieces.  I cut the skins off too.  One peach gets tossed with ~1 T flour, the other goes into a saucepan over medium-low heat.

Along with the peach in the saucepan, pour in 2 cups of your favorite sweet tea…it will reduce down to ~1/2 cup of syrup.  Use more or less tea depending on how much syrup you want in the end.

While that reduces, make your batter!

Mix together the dry ingredients in a large bowl (flour, baking powder, and baking soda)

In a separate bowl, combine the wet ingredients—melt your butter, then whisk in an egg, buttermilk, and basil.  This mixture will clump up a bit as the butter resolidifies, and due to the buttermilk.

Some notes:

1)Don’t have buttermilk?  Just pour 1 T of regular vinegar into a 1 cup measure, then fill it the rest of the way with milk (I haven’t tried this with skim milk, but it definitely works with 2% and whole).  Let sit for a few minutes…it will become a bit lumpy.  Instant buttermilk!

2)Basil!  I used:

You can find this convenient tube near the fresh herbs in the grocery store, and it’s essentially fresh basil in a tube.  I don’t cook enough with fresh herbs, so they tend to wilt before I use them up, so this is great.  It’s a little more expensive, but it keeps in the fridge for a few months, so fresh herbs are always on hand!  I only put 2 tsp into my pancakes, but use more if you are a basil lover (the boyfriend doesn’t like a strong basil taste).

Back to the pancakes, combine the wet and dry until just combined (do not overmix or your pancakes will be flatter)

Then pour in the peaches mixed with flour.  (I also added some of the sweet tea syrup, but couldn’t taste it in the pancakes).

Then just stir it all together!  Batter done.

Into a greased pan over medium heat, use a ¼ cup measuring cup to scoop out batter.

You’ll know when to flip when bubble appear in the center of the cakes, burst, and the holes remain.  The sides of the cake will also begin to solidify.  It’s about 30 sec.- 1 min.

Flip, let cook another 30sec-1 minute, then serve with your peach sweet tea syrup.  It should be all thick and looking like so:

These pancakes are amazing.  Perfectly sweet, and refreshing, fluffy, and so pretty!

Oh yeahhhh.


Peach Basil Pancakes with Sweet Tea Syrup

Makes 14 small pancakes

For syrup:

1 peach, diced

1 cup of your favorite sweet tea

 Pancake batter:

1 peach

1 cup + 1 T flour

1 heaping tsp baking powder

¼ tsp baking soda

¼ tsp salt

1 egg

1 cup buttermilk

1/8 cup melted butter

2-3 tsp fresh basil

  • Dice up the peaches into bite-sized pieces; toss one in a small bowl with 1 T flour.  The other peach goes into a saucepan with 2 cups of sweet tea over medium heat…let this reduce down till syrupy while making the pancakes (it should be ~1/2 cup of syrup)
  • Meanwhile, in a large bowl mix together the dry ingredients—flour, baking powder, baking soda, and salt
  • In a separate bowl, combine the melted butter, buttermilk, egg, and basil
  • Pour the wet ingredients into the dry ingredients and combine, then stir in the peach/flour mixture
  • Use a ¼ cup measure to scoop batter onto a griddle/sautee pan over medium heat
  • Cook each pancake 30 sec-1 min per side (until the edges are set, and bubbles appear in the center of the pancakes); flip and cook 30 sec-1 minute more
  • Serve with peach tea syrup

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