These pancakes have become a delicious staple in our home. They’re easy to prepare, inexpensive to make and offer a great way to use up sourdough starter. Top them with fresh whipped cream and plenty of raw honey for an lovely summertime brunch.

You’ll need:

• 2 Eggs from Pastured Hens
• 2 Ripe Peaches
• 1/2 Teaspoon Baking Soda
• 1 Cup Sourdough Starter
• 1 1/2 Cups Whole-grain Flour
• 1 Cup Milk
• 1 Tablespoon Honey
• Pinch of Real Salt

Cut your peaches in half and slice them thinly.   You’ll have approximately one slice of peach for each pancake.

Save your peach pit for the compost bin or some sort of peach pit art or do with it whatever you like.

Mix the sourdough starter, baking soda, whole eggs, salt and flour together.   See those orange, orange yolks?   That’s the sign of a good, nutrient- and flavor-rich egg.   That’s right.   None of this “vegetarian-fed” bullshit.   You want eggs from pastured hens.

Add the milk and honey to your batter and mix thoroughly.   Your batter should be fairly thin as far as pancake batter goes.   That’s good because the baking soda reacts with the lactic acid in the sourdough starter resulting in a light and fluffy pancake.

Heat ghee or butter in a cast-iron skillet and always use more fat than you think you need.   These pancakes ought to be swimming in butter.   Pour a dollop or two of batter into your skillet and add a slice of peach to each pancake.

When the pancake exhibits air bubbles it’s time to flip the cake.   The cake should be golden brown and crispy from all that tasty fat.

This recipe should give you plenty of pancakes so think about either serving a crowd or freezing some to enjoy later.

Serve the pancakes with sliced fresh peaches, fresh whipped cream and plenty of honey.