Just Peachy-Keen!

It's been a while since my last post... I seem to struggle with the perfect balance of things in my life and this week was pure busyness! Though I often find myself wishing at the end of the day or week that I had done this or that and just didn't seem to have time, I'm thankful for all the opportunities that are coming my way and helping me to grow in this season of my life. At least this crazy week both started and ended on a high note with the perfectly balanced taste of completely improvised PEACH HONEY PANCAKES!!! I'm drooling just as I think of them! Each bite is like an escape to some place relaxing...
As I get older I find that I have more and more pride for living in this great state and for the amazing tastes of all sorts of food. 

About three weeks ago I ran away to the West side of Northern MI for a small and lovely escape. I brought home with me the juiciest souvenirs... sweet Red Haven peaches from Traverse City. The peaches I was not able to eat quickly enough were transformed into the most wonderful peach-honey jam. 

A second batch, produced from peaches my in-laws treated me to from their travels a week later, had the addition of Moscato which was gifted to me- a combination inspired from some lavender-wine jelly I had seen at a Lavender farm on the Mission Point peninsula that peaked my curiosity. 
The jam is quite simply peaches boiled down with the juice of a lemon, a dash or more of honey (to your liking), and a splash of Moscato if you dare. Once it is cooked, I mashed it up and let it cool. Then I added in some chia seeds as a thickener. The jam is perfect as a toast topper or improvised into aforementioned pancakes!

  • 1½ Cups Flour
  • 3½ tsp. Baking POWDER
  • 1 tsp. Sea Salt
  • 2-3 (really heaping, serving) Tablespoons of plain yogurt (peach flavored would likely be a lovely addition.)
  • 1¼ Cups Coconut Milk (I actually didn't measure mine, I just mixed to my desired consistency)
  • approximately 1/2 Cup Peach-Honey Jam

Sift together dry ingredients, flour, baking powder and sea salt.

Mix in the yogurt, coconut milk and jam.

Pour spoonfuls of batter into a heated pan coated with melted butter or coconut oil.

Cook until golden on each side.

Serve drizzled with honey. Garnish with fresh peach slices and shredded unsweetened coconut if you wish. (My first round was topped with the honey, more peach jam and a touch of lavender buds.)
Bon Apétit!


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