This weekend, more than 60,000 people are going to be descending on Golden Gate Park for the Outside Lands music festival. This year will be my first time, and I am super excited to see a ton of artists play, including Geogrpaher, Explosions In The Sky, Bloc Party, Alabama Shakes and the legend that is Stevie Wonder.
But, before all the festival fun ensues, tonight I have to say ‘so long’ to some of my best friends in San Francisco – Roofdeck. They are moving to Germany and having their farewell (or, Auf Wiedersehen, if you will) party tonight. I think both emotions, and booze will be running high, so a substantial breakfast may be required in the morning.
I knocked up these peach pancakes a few weekends ago when I was feeling like trying something new. The combination of peach and ginger is just delicious. Paired with an unctuous butterscotch sauce, I almost died and went to heaven.
So, if you are inclined to have breakfast before venturing out to the mayhem that will be Outside Lands (and I thoroughly recommend that you do!) then this could be just the ticket.
Peach & Ginger Pancakes with Butterscotch Sauce
Serves: probably 4 people depending on the size of the pancakes
INGREDIENTS (taken from seriouseats.com)
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1 1/2 teaspoons baking powder
- pinch of salt
- 1 1/2 cups milk
- 3 tablespoons butter, melted
- 2 eggs, beaten
- 1/4 teaspoon fresh ginger, minced
- 1 1/2 cups fresh peaches, peeled & diced
- 2-3 tablespoons butter (for cooking pancakes)
- In a large bowl, whisk together all-purpose flour, sugar, baking powder and salt.
- In a separate bowl combine milk, butter, eggs and ginger.
- Pour wet ingredients over dry ingredients and whisk to combine; fold in chopped peaches.
- Heat large frying pan over medium high heat.
- Make pancakes by pouring about 2 tablespoons of batter onto griddle or skillet (making sure there are bits of peaches in each pancake).
- Flip when bubbles begin to form on top of pancake.
- Serve drizzled with butterscotch sauce and obviously alongside a mimosa.
My go-to butterscotch sauce recipe is by smitten kitchen. She is not kidding when she says it is ridiculously easy. It is caramely (yes, that is a word I just made up) creamy and buttery, without being too heavy. Make sure you cook up enough to have leftovers for drizzling over ice cream as a late night, post-music festival snack!