I love hippies. I always wanted to be one. My children think I was, and I do nothing to dispel that notion… So naturally, health food places and local sustainable farming is my thing… (That part, at least, is true.)
There is a certain restaurant in Austin (probably the hippie capital of Texas, or maybe the entire Southwest even…) where they serve local produce, embrace all manner of vegetarians, remain eternally chill and operate 24 hours a day. If you have been to Austin, someone has told you to go to Kerbey Lane, and heaven help you if you did not go!
The pancakes have a cult following, and let me tell you, once you have eaten their peach pancakes in the summer, they will haunt you… In a good way… In a come-back-for-more kinda way… So go. I will not judge you. And sister… neither will they!
2 eggs, at room temperature
2 ½ cups buttermilk, at room temperature
4 tablespoons oil
2 ½ cups flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
¼ teaspoon cinnamon
¼ teaspoon ginger
Pinch ground cloves
2 cups ripe, peeled, diced peaches
Blend egg, milk and oil. In a separate bowl blend dry ingredients together.
Add dry ingredients to wet ingredients and stir until just combined. Gently fold in peaches. Let sit 5 minutes. Batter will be lumpy.
Heat griddle until drops of water sizzle. Grease lightly if needed.
Drop large spoonfuls of batter onto hot grill and smooth out slightly. Flip pancakes once pancakes puff and bubbles have formed, but before bubbles break.
Turn and brown on the other side, pressing down gently to make sure batter cooks evenly around the fruit.
Serve immediately with powdered sugar, butter, warm syrup, peach butter, or topping of your choice.
Inspired by Kerbey Lane Café, Austin