I am swept up in Leaving cert results this week for the first time in years. The stress, the nerves, the excitement, the feeling that everything hangs in a delicate balance, the anticipation of an unknown future.
Inevitably I started to think about my life since that envelope got ripped open. What would I say to my 17 year old me? What would she say to the present me, 7 years down the line? Anyone who says they have no regrets is in denial or lying.
But regret, as inevitable as is it is equally pointless. Instead of thinking about what I would say to my 17 year old me, I should be thinking about what the 30 year old me would say to me now. It is easier to regret than to take a good hard look at your now.
But all this introspection requires sustenance in the form of sweet sweet breakfast food! Inspired by the realisation that the summer is slowly coming to an end, these light fluffy pancakes are the perfect summer weekend breakfast. There is still time left to capitalise on those bits of summer that are fastly becoming glimpses in the rear review mirror; a burst of sunshine, the tickle of grass on your bare feet and eating the final pieces of summer fruit.
I haven't done much with these peaches, a knob of butter and a sprinkling of brown sugar before being shoved under the grill is all they need.
For the pancakes
135g plain flour
1 tsp baking powder
pinch of salt
2 tablespoons of caster sugar
1 tsp vanilla extract
30g butter, melted and cooled
For the peaches
3 peaches, halved and cored
1 tablespoon of light brown sugar
knob of butter for each peach half
1. Preheat the grill to medium heat.
2. In a bowl mix all the dry ingredients for the pancakes together. In a small jug beat the eggs, milk and vanilla together, lightly.
3. Make a well in the dry ingredients and pour in the egg/milk mix. Beat well with the whisk ensure that there are no pockets of flour. Finally mix in the melted butter until thoroughly combined. Let to stand for 5-10 minutes.
4. Put the peach halves in an oven proof dish. Place a small knob of butter on each half and sprinkle with the brown sugar. Place under the grill for 10-15 minutes until charred and soft, checking every five minutes to ensure the edges don't burn. If they do, turn the grill down.
5. Heat a non stick pan to medium heat. Pour a ladle of pancake batter on to the pan. The mixture will be very thick and so is easier to handle than traditional crepes.
6. When the bottom starts to solidify and the top begins to set and form bubbles, flip the pancake to cool on the other side until brown. The mixture should make 6-8 pancakes. Keep warm in the bottom of the oven while waiting for the peaches to cook.
7. Remove the peaches from the grill and allow to cool before serving on top of a stack of pancakes. Add a squeeze of honey to serve.