Peach Pancakes

I ran out of time tonight to make my planned peach entree for our weekly challenge, so I whipped up these peach pancakes instead.  Instead of using our family pancake recipe, I tried a new one, taken mostly from Two Peas and Their Pod, to see if the texture would be fluffier (it wasn't) and whether the addition of whole wheat flour would be noticeable (it wasn't).

We tried eating these several ways:
1) plain - too bland, peach flavor didn't come through very well
2) with real maple syrup - good
3) with ginger butter - good
4) with ginger butter and toasted pecans - surprisingly good, considering texture issues
5) with ginger butter and real maple syrup - very good
6) with diced peaches on top - delicious (but then you might as well just make plain pancakes and top them with diced peaches)

Peach Pancakes

(serves 4)

Pancakes:
¾ cup flour
¾ cup whole wheat flour
1½ tbsp sugar
1½ tsp baking powder
½ tsp baking soda
½  tsp salt
¼ tsp cinnamon
pinch of nutmeg
pinch of cloves

1 ½ cup buttermilk (used sour milk, next time use slightly less)
1 tbsp canola oil
1 ½ eggs (I know, very strange - I whisked 2 eggs and dumped out a bit)
½ tsp vanilla extract

2 peaches, peeled and diced

Ginger Butter:
2 tbsp butter, melted
1 tbsp sugar
½ ground ginger

To make the pancakes, mix together the dry ingredients.  In a separate bowl, whisk the eggs, then stir in the oil, milk, and vanilla extract.  Add the wet ingredients to the dry ingredients, stirring just until mixed.  Gently fold in the diced peaches.  Fry on a hot griddle.

While frying, make the ginger butter.  Add the sugar and ginger to the hot butter.  Stir until mixed and sugar is dissolved.  Stir just before serving as the mixture will separate.  (You could make a sauce, but I was too lazy.)