Percoca peach pancakes with maple syrup

INGREDIENTS
25 g butter
125 g flour
2 eggs
200 g milk
6 g baking powder
25 g sugar
Salt
3 Percoca peaches
Maple syrup
I used firm, fragrant Percoca peaches; ordinary peaches work too.

I melt butter.

I separate yolks

from whites.

I whisk yolks with milk.

I add melted, cooled butter.

I mix thoroughly.

I sift in flour and baking powder.

I mix to smooth, lump-free batter.

I whisk whites electrically with salt, adding sugar gradually. Keep soft rather than too stiff.

I add whisked whites.

I gently fold upwards from the bottom.

I peel and finely dice peaches; this variety’s flesh clings to the stone.

I prepare all.

I gently mix into batter.

I lightly butter a heated non-stick pan.

I ladle small amounts and cook one side.

I turn with a small spatula and cook the other.

I plate cooked pancakes, dust with icing sugar and serve maple syrup.

Also delicious with peach and ginger jam, for breakfast or a snack with cold milk.