It's Peach Week

The shelf life of peaches and blueberries is not very long at all, so our goal was to figure out how to use them up before they went bad.

You can always have them for a snack, to take to work, or to just nibble on. We already had covered dessert with the blueberries and peaches, so now onto breakfast.

Blueberry Pancakes with Peach Maple Syrup
Serves 4
Ingredients:
2 cups Good Quality Pancake Mix
1/2 cup Buttermilk
1/2 cup Milk
Handful of Blueberries
Splash of Vanilla

Syrup:
1/2 cup Organic Maple Syrup
3 Tbs. Butter
Dash of Cinnamon
2 Peaches, sliced and cut into quarters

Directions:
In a medium-large bowl mix together the pancake mix, buttermilk and milk. Then, add in the vanilla and blueberries. Mix well. The buttermilk adds a great flavor to the pancakes. Then, in a large skillet, bring it to medium-high heat, and add some butter. Once the butter melts, spoon in some of the pancake batter until it forms a medium-sized circle. Once bubbles start to form on the side that is visible to you, flip the pancake. When the pancake is a nice golden brown color, remove from the heat and set aside on a plate. Continue this process until the batter is gone.

Meanwhile, in a medium pan, add the organic maple syrup, and butter and bring to a low-medium heat while stirring. Once the butter has melted, add in the peaches. Let cook for about 5 minutes. Then, add in the cinnamon. Stir well. Leave on low heat until ready to serve.
Once you are ready to serve the pancakes, top with the peach maple syrup and finish off with a few extra fresh blueberries.

An incredible breakfast meal that had a great flavor combination of peaches, blueberries, maple syrup, cinnamon and vanilla. Great way to start the morning :)