Peaches and Cream Pancakes

I love the farmers market.  I love all the delicious treasure I find there.  The fresh baked goods, dips, veggies and especially the fresh fruit.  I bought an entire box of peaches one weekend, just for eating.  The majority of them were eaten plain, but a few got used in something tasty, like these Peaches and Cream Pancakes.

I have to admit I was a little surprised that my kids ate them as well as they did.  Sometimes it takes them a while to warm up to something new, but they downed these tasty Peaches and Cream Pancakes just like they do any "normal" pancake I make.  The pancakes were delicious and the syrup topped them off perfectly.

Peach Puree:
3 fresh peaches, skinned and pitted
1/4 cup lemon juice
Place in a blender and blend until mostly smooth. Set aside.

Pancake Batter:
1 cup peach puree (from above)
1 1/2 cups milk
1/2 cup sugar
1/4 cup butter, melted
1 cup sour cream
1 tablespoon baking powder
2 teaspoons baking soda
1 tablespoon vanilla
6 eggs
4 cups flour

Place the peach puree, milk, sugar, butter, and sour cream in a large bowl and whisk until smooth. Add the remaining ingredients and mix the batter until combined. Heat griddle to 350 and lightly grease.  Pour 1/2 cup of batter into pancakes on the griddle. Cook until bubbles form on the top of the pancakes and the bottoms are light golden brown, about 2 minutes.  Flip the pancakes and cook until they are light golden on the bottom.  Top with the peach syrup.

Peach Syrup:
3/4 cup peach puree
1/2 cup butter
1 cup sugar
1/2 cup sour cream
1 teaspoon vanilla

Place the peach puree, the butter, and sugar together in a small saucepan. Bring to a boil over medium heat and let boil for 1 minute, stirring constantly.  Remove from heat and whisk in the sour cream and vanilla until the sour cream is melted and syrup is well blended.

Recipe adapted from Deals to Meals.

Linked on The Weekend re-Treat, Pinworthy Projects and Feed Me Friday.