Directions

1. 1

   Prepare the peach syrup base: Wash the peaches thoroughly. Cut each peach in half lengthwise around the pit, twist the halves apart, and remove the pit. Cut each peach half into 6 wedges.

2. 2

   Heat a large skillet over medium heat. Add the butter and let it melt, then add the peach wedges along with 1/2 teaspoon of the cinnamon, 1/4 teaspoon of the nutmeg, and 1/2 teaspoon of the salt.

3. 3

   Cook the peaches gently, stirring occasionally, for about 5 minutes until they begin to soften. Pour in the maple syrup and bring to a gentle simmer, stirring occasionally. Once simmering, remove from heat and set aside to cool slightly.

4. 4

   While the peach syrup cooks, prepare the pancake batter. In a large bowl, combine the flour, baking powder, baking soda, sugar, remaining 1 1/4 teaspoons of cinnamon, remaining 1/4 teaspoon of salt, and remaining nutmeg. Mix well.

5. 5

   Create a well in the center of the dry ingredients. Pour in the milk, heavy cream, and egg. Whisk until the batter is smooth with no lumps remaining.

6. 6

   Heat a large non-stick skillet or griddle over medium-low heat. Once hot, use a 1/4 cup measure to pour pancake batter onto the skillet, making about 3 pancakes at a time. Leave space between each pancake to allow for spreading.

7. 7

   Cook the pancakes for 2-3 minutes until the edges appear slightly dry and bubbles form on the surface. Carefully flip each pancake and cook the other side for another 2-3 minutes until golden brown.

8. 8

   Transfer the cooked pancakes to a warm plate and continue cooking the remaining batter in batches, making 10-12 pancakes total.

9. 9

   To serve, stack the warm pancakes on individual plates and ladle the warm peach syrup generously over the top of each stack.