Sundays are pancake day in my tiny studio apartment. I usually top the pancakes with whatever in-season fruit I have on hand, and this week I discovered an amazing way to use the remainder of fresh ginger I had in the fridge, with a delicious organic white peach from Mother’s Market.

I used Cookie and Kate’s caramelized peach concept and Alison Roman’s perfect crispy pancakes as a base, making adjustments for what ingredients I have on hand (I never buy buttermilk, but I always have half and half and yogurt).

In short, you slice the peach as thinly as possible, and place the slices on the batter, then they caramelize when you flip the pancake. I used half a peach for my recipe.

When I make pancakes, I'm cooking for one (plus leftovers) so I generally follow the 1 cup flour, 1 cup liquid, 1 egg rule (and some salt, leavening agent, maybe oil and sweetener). That said, I halved Alison's recipe, and following the proportions resulted in a much better pancake. I also did not know cast iron was ideal for pancakes, but now I am converted!

Here's my version of the recipe.

Ingredients

• 1 cup all-purpose flour

• 1 tablespoon sugar

• 1 1/2 teaspoons baking soda

• 1/2 teaspoon kosher salt

• 1/4 teaspoon cinnamon

• 3/4 cup half and half

• 1/4 cup yogurt (I just put the half and half in a 1 cup measuring cup, and spoon yogurt in to fill it)

• 1 large egg

• 1 1/2 tablespoons unsalted butter, melted

• 1 teaspoon minced ginger

• Half a peach, thinly sliced

• Coconut oil for the pan

Instructions

Melt the butter in the microwave in a tiny dish, then let it cool.

Mix the dry ingredients: flour, sugar, baking soda, salt, cinnamon.

Whisk the half and half, yogurt, and egg. Then, pour the wet ingredients into the dry and stir with a fork until just combined. Pour the cooled butter in and fold with a spatula. Sprinkle a little sugar on the minced ginger, then gently mix it in.

Heat a cast iron skillet on the stove on medium, then turn the heat to medium low and add a tablespoon of coconut oil. Scoop batter into the skillet with a 1/3 measuring cup, tilt the skillet to spread out the pancake and get the oil into the edges. Place a few peach slices on top of the batter.

Once the pancake has some bubbles coming up through the batter, flip it over. Give it a good two minutes on the second side so the peach edge gets nice and toasty.

Enjoy!