Pecan Pancake Recipe with Bourbon Vanilla Peaches
Lately I’ve been feeling good. Like REALLY good. My life feels like it’s been on track, and I’ve finally been able to get into a good groove with my work and home lives. Earlier this summer left me feeling depleted of energy and time after traveling for most of six weeks. Don’t get me wrong, I LOVE to travel. But this summer most of it was by car, with me doing the driving, and that’s definitely my least favorite way to travel. Being on a tight budget has left me little choice, though. I am thankful for the opportunity to travel and the places I visited.
So in work, I’ve been able to develop a regular schedule for myself and pretty much stick to it for the month or so. I’m learning when to say yes. When to say no. And when to say “let me see when I can fit that on my calendar.” I’m getting better at boundaries and treating myself well. I am realizing that working myself to death is no way to be successful. Breaks are necessary. Time off is necessary!
And home life. Well, home life is good. I’ve embarked on a slow and steady task of cleaning the inside of our house top to bottom. I’ve been spending the last three Fridays tackling one room each day. I’ve made it through the bathroom, laundry room and kitchen. I’ve cleaned, decluttered and organized my space. I’ve still got the bedroom (tackling this week) and living room left, but I am on track to finish this month. I love the feeling of a tidy, orderly house. I thrive best amidst cleanliness and organization. Clutter and dust stress me out.
So overall, I find myself in a good place. Every day is a process, and I’m not saying it’s not hard. But I find myself so much more at peace these days. I don’t feel “crazy busy.” I feel balanced and whole. And I work hard to maintain that every day.
What about you? How are you feeling? On top of the world? Underneath it? Or somewhere in between? Let me know! And if you’re feeling good and like the master of your universe, share with us what’s worked for you!
One of the things putting me in such a good mood these days is this pecan pancake recipe with bourbon vanilla peaches. Yep, you heard that right – bourbon vanilla peaches. I even went all out and got fresh vanilla bean for this. Oh yeah. More on that later. Pancakes are a breakfast near and dear to my heart so I figured I’d share my recent creation with you. So that perhaps you too can have a few more pancakes in your life. It’s highly recommended. 5 out of 5 doctors agree (I totally made that up).
So anyway, let’s just start with the good stuff – the bourbon vanilla peaches. I knew I wanted to make some type of peach with this pecan pancake recipe. And then it hit me. I could combine bourbon and fresh vanilla with these peaches and get the most amazing treat of all time. So I did it. And I own it – ain’t no shame in my game.
But I’ve gotta level with you. Real vanilla beans are expensive. I paid $12 for one at my local grocery store. Granted, it was organic but it was only a dollar more than the non-organic one. So I ponied up the extra cash. But the good thing is that 1) you only need half the vanilla bean and 2) you’ll still have half a vanilla bean left to make this again. Or to make some delicious vanilla sugar that you can use in all sorts of stuff. For now, my other half of vanilla bean sits patiently waiting.
And if after making (and subsequently
snacking gorging on) the bourbon vanilla peaches you still have a couple leftover to put on your pancakes, this is the pancake recipe I think works best with them. This is a whole wheat pancake – much to Jeremy’s dismay, I’m trying to ban white flour in our house (it’s a slow, slow work in progress!). Also, for my recipe here, I chose to make four large pancakes. But you make them however you want. If you want to make 8 smaller pancakes, go for it. No rules here. Just enjoyment and deliciousness!
So there you have it – Fluffy whole wheat pecan pancakes paired with bourbon vanilla peaches. It’s delicious, it’s decadent, and it’s all yours in about 45 minutes. It’s those darn peaches that take so long to cook but they are well-worth the wait. I hope you agree!
Pecan Pancake Recipe with Bourbon Vanilla Peaches
This fluffy and delicious pecan pancake recipe is elevated by the addition of bourbon vanilla peaches. Perfect for a lively brunch or quiet Sunday morning.
Bourbon Vanilla Peaches:
- 1 cup water
- 1/2 cup granulated sugar
- 1/2 vanilla bean, split and scraped (reserve pod)
- 1/4 teaspoon kosher salt
- 2 peaches, pitted, peeled and cut into 8 slices each
- 1/4 cup bourbon
- 2 cup whole wheat pastry flour
- 1/2 cup pecan pieces
- 2 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1 1/4 cup whole milk
- 1 large egg
- 1 tablespoon agave nectar
- 1 tablespoon vanilla extract
- 2 tablespoon melted unsalted butter
Vanilla Bourbon Peaches:
- In a large pot, bring the water, sugar, vanilla seeds and pods to a boil. Stir well with a whisk until the sugar dissolves.
- Add peaches and bourbon, and reduce heat to a simmer. Continue to simmer until peaches are tender but still hold shape, about 8 minutes. If peaches are very ripe, it may take less time. Check progress after 5 minutes.
- Using a slotted spoon, transfer peaches to a plate to hold.
- Continue to cook syrup over medium heat until reduced by half, or about 10 minutes.
- Remove from heat and gently add the peaches back to the sauce, and stir just well enough to combine. Remove vanilla bean pods at this time as well (discard).
- Cover and set aside until ready you use.
- In a small mixing bowl, combine the flour, pecan pieces, baking powder, kosher salt and cinnamon. Dry whisk them together to combine.
- In a separate, larger bowl combine the milk, egg, agave nectar and vanilla extract. Whisk well to break up egg yolk and combine.
- Add the flour mixture to the wet ingredients and whisk just enough to mix the two. There will still be a few lumps. Do not over mix.
- Gently fold in the melted butter before cooking.
Cooking the Pancakes:
- Heat a large skillet over medium heat. Once heated, coat with a light layer of non-stick spray.
- Ladle the batter into the pan. Allow pancake(s) to cook about about 3 minutes on the first side. You should start to see bubbles on the top of the pancake. Don’t turn until you can easily get the pancake onto a spatula to flip.
- Once you flip, allow the pancake to cook another 1-2 minutes on the second side.
- Serve topped with vanilla bourbon peaches or syrup (if you've skipped making the peaches).
Bourbon vanilla peaches recipe adapted from Martha Stewart.