Hello friends! After taking almost two months (unplanned) off from blogging, I’m baaaack! With the launch of A Daily Gathering (and hosting our first weekend retreat), my sister’s wedding, other work projects, and just being a wife and mom, I had to let something go for a bit, and it was the blog. I have so much to share with you (if you’ve been following along on instagram, you’ve seen bits and pieces), it’s hard to know where to start. The summer has been really wonderful, with lots of new projects and workshops and dinners completed and heaps of planning for what’s going to be a busy next few months! I’ll be giving some more detailed recaps and updates over the next few blog posts. For now, I’m sharing a recipe I’ve been wanting to share with you for a while……with lovely photos by my talented intern, Anna Clair.
We’re a week into September and peaches are still going strong at the Purcellville Community Market. So, before I give into the temptation to embrace all things fall (especially since it’s still in the 90s and not feeling at all like autumn) and dive into pumpkin and squash recipes, I’m going to share my family’s favorite waffle and pancake topping: peach lavender compote. It’s such a simple recipe, and recently I’ve paired it with a new, easy-to-remember hotcake recipe a friend shared with me while on vacation last week. This hotcake recipe is perfect: a thin, milky batter that turns into not-too-thin, eggy pancake goodness.
Peach Lavender Compote
– peaches (I usually use at least 4 for our breakfast)
– real maple syrup (new favorite is from Blue Ridge Maple Farm, available at Leesburg Farmer’s Market)
– water (about 1/2 cup if peaches are not very juicy)
– 1/8 tsp dried lavender flowers
– squeeze of fresh lemon juice
Warm water and syrup in small saucepan on medium heat. Add chopped peaches (I prefer them peeled, but Joe prefers them not…so it’s up to you). Simmer until peaches are tender. Use potato masher to break peaches up a bit. Add lavender flowers and lemon juice and allow to simmer for another minute or two. Pour over waffles or hotcakes and enjoy!!
New Mexico Hotcakes
– 1/3 cup oil or butter
– 2 cups milk
– 2 eggs
– 2 cups flour
– 3 tsp baking powder
– 1 tsp salt
Place all ingredients in medium mixing bowl and stir to combine (you can mix dry ingredients separately if you like). Make pancakes or waffles on skillet, using plenty of butter on medium heat. Add peach lavender compote. Eat & enjoy. (Makes about 5 medium sized pancakes.)
I like to keep my recipes simple and delicious. I promise these two are both. We just had these for lunch today, with fresh peaches from Charlottesville, VA. It was yum.
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