The summer is winding down and my son just had his first day back to school.  We are both a bit down but for very different reasons.  His is the obvious…he has an alarm clock to answer to again.  Mine is the fruit stand just closed for the summer so I know have a limited amount of fresh peaches left to enjoy. I was temped to buy a 1/2 bushel box of peaches, but I have too many other projects in process to put up peaches this year. I’m not sure who is more bummed out!

So today, I thought I would do something to cheer us both….make pancakes.  Aidan loves pancakes and I  put peaches in them so I thought it was a win/win for us.  I make a four grain pancake: wheat, oats, corn and flax.  I also add shredded wheat because I always have crumbs on hand from the cereal box.  These cakes have great flavor and texture.  With the whole grains used they have staying power to boot.  You can alter the fruit and fruit juice in these to roll with the seasons.  Add nuts, baking chips…you get the idea.  Eat the pancakes as is, with a bit of syrup, or my favorite—with a smear of vanilla yogurt.

You’ll need:

1 cup whole wheat flour

1 cup rolled oats (not quick or instant)

1/4 cup whole grain corn meal

1/4 cup ground flax seed

1/2 cup shredded wheat crumbs

1 Tbs baking powder

1/2 tsp salt

1 tsp ground cinnamon (optional)

1 1/2 cups buttermilk or lowfat milk

1 cup of fruit juice (apple, orange or fruit nectar)-I used peach nectar for these

2 eggs

3 Tbs raw sugar or honey

1/4 cup canola or vegetable oil

1 cup chopped fresh peaches (or fruit of your choice)

1/2 cup nuts or baking chips (optional)

In a medium bowl, combine flour, oats, corn meal, flax, baking powder, salt and cinnamon.  Set aside.

In a small bowl place your chopped fruit.  Depending on it’s sweetness you may want to toss it with a tablespoon or so of sugar or honey.  Set aside.

In your mixers bowl combine eggs, milk, oil, sweetener, and juice.  Mix for a couple of minutes.  Add any accumulated juices from your fruit.  Add the fruit to your dry ingredients and give them a quick toss.  This will help the fruit not to stick together in the batter.  With you mixer on its lowest speed, slowly add the dry mix and let everything incorporate.  Batter will look a bit thin…it will thicken up in a couple of minutes.  If you have a small griddle like I do and can only cook two cakes at a time, your batter may need a splash of milk toward the end to stay loose enough to cook well.  Just stir in 2-3 tbs milk and it will be good to go.

With your oiled griddle over medium low heat, cook your cakes until edges appear dry.  Fruit pieces my stick a bit so work them loose before trying to flip your cakes.  Flip and let the second side brown a bit.  These cakes being a bit more substantial than say…bisquick stuff, will need lower heat and a little longer cooking time.  But they are worth it.  Enjoy!