Peach and corn season is drawing to a close here in Colorado. I will miss them. Here's a great brunch recipe for summer, during peach and corn season, so if you want to make it, get going. You can make it year round, with frozen peaches and kernel corn that you've roasted in a heavy skillet. But, it's not quite the same. There are small chunks of peach and roasted corn in the pancakes, and it's excellent served with more peach slices sweetened with a bit of maple syrup. The batter contains cornmeal, further boosting the corny flavor.
Peach and Roasted Corn Pancakes
(serves 4-6)
