Life seems to be in fast forward these days.  I can hardly keep up!  My program still hasn’t disbursed my loan (several weeks into classes…thanks), so I’ve been scavenging dishes from my pantry.  Luckily the Grandin Farmers Market is super affordable (the four peaches I scored which made up the salsa from last week and the compote this week cost only $2), so I have lots of fresh goodness to mix in with the various beans and grains.  Right now I’m living off of Heidi’s Rustic Cabbage Soup which I blogged about back in February (it probably only cost $3 or $4 total to make, woohoo!) and tonight I made Renea’s Spaghetti Bolognese which, wow, is super tasty and uber filling.  I’m pretty sure meat eaters would love the tvp/bulgur awesomeness of it!

But back to the brunch.  Saturday or Sunday morning, something to read, pancakes and peaches, bottomless mugs of coffee–it’s my version of heaven. And when the peaches are a deep, purple color, what’s more to love? Although I felt a little dirty, a Georgia girl buying peaches in Virginia, the sweet, peachy peaches were the perfect addition to my weekly weekend brunch ritual. Paired with cornmeal pancakes that tasted like buttery slabs of cornbread (a good good thing in my mind), the peaches truly shone. I’m lucky, living in this farm-rich corner of the country. So many good folk, so much good food, and a sun that always seems to shine.

Cornmeal Pancakes & Fresh Peach Compote

For the pancakes (adapted from Epicurious):
1 1/4 c soy milk
1 1/2 tsp apple cider vinegar
1 1/8 c coarse cornmeal
1/2 c all purpose flour
1/6 c raw sugar
1/2 tbsp baking powder
1/2 tsp baking soda
pinch of salt
1/4 c vegetable oil

In a glass liquid measuring cup, mix together the soy milk and apple cider vinegar. Set aside for 10 minutes to curdle.

In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, baking soda, and salt. Mix in the soy milk and vegetable oil and stir until well combined.

Heat a skillet over medium heat. Lightly oil the skillet. Pour the batter in 1/4 incriments into skillet, spaced several inches apart (I can fit 3 pancakes in my cast iron skillet). Cook until the bottoms are slightly browned and the top is bubbling. Flip over. Cook until golden brown.

Makes 10-12.

For the Peach Compote:
3 ripe peaches, peeled and sliced
1/4 c raw sugar
1/4 c water

In a medium sauce pan, combine the peach slices, sugar, and water. Bring to a boil, then lower the heat to a simmer. Simmer for 10-15 minutes, until the liquid has reduced to a thick syrup.

Serves 3-4 depending on how greedy you are.

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