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Gluten-Free Super Tasty
Donut Peach Pancakes | Chambersburg Pennsylvania
Donut Peaches Make These Pancakes
A Peachy Start to Any Day 😊!

When is a donut not a donut?
When it’s a Donut Peach (Prunus persica var. platycarpa)!
Known by many names including BuenOs™, Tangos®, and Saturn Peach, because of its saucer shape and resemblance to the rings of Saturn, Donut (Doughnut) Peaches are popular cultivars and one of the very best of the white-flesh varieties of peaches in the United States.

Gluten-Free Super Tasty Donut Peach Pancakes
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Breakfast has always been a big deal around our house. As my kids and grandkids will tell you, I love making breakfast, particularly breakfasts’ that include pancakes, and I have a lot of ways to make pancake breakfasts’ extra special and super good tasting too!

But, before I share this delicious Donut Peach Pancake recipe with you, I need to tell you about this peach we just discovered. It’s called a donut peach, and it’s full of flavor and certainly worth checking out if you can find them in a store or market near you!

Mmmmm…donuts! The popular words made famous by Homer J. Simpson whose appetite and addiction for his sweetest love is without question the donut. But, the bigger question might be, would Homer’s appetite for this sweet-glazed mistress have had the power to induce such a love affair had it been a healthier Donut Peach instead?

Marketed by grocers as a good-for-you snack food, and often sold in packaging like the kind used for donuts, the fruits are distinguished by their shape, which is unevenly rounded and squat with a dimpled center at the fruit’s stem.

Donut peaches it is supposed, probably originated from flat peach varieties that are native to China. Documentation of these peaches was first recorded in Chinese writings during 1100 B.C. when Silk Road trade routes carried peach varieties to the Western World where botanists gave peaches their botanical name, Prunus Persica. For centuries they remained a novelty and were confined to the gardens of nobility. It wasn’t until the 19th century when peaches came to America. Early plantings were recorded to be seedling peaches and of poor quality. Later in the century, the practice of grafting superior strains onto hardy seedling rootstocks led to the development of commercial orchards, and the rest, as they say, is history.

Read more to learn how we discovered them...

It wasn’t until a recent work trip to Chambersburg Pennsylvania that my husband, Mark, discovered the donut peach at a roadside market. He had heard people raving about Pennsylvania’s delicious peaches and decided to see for himself what all the hub-bub was about. It was at that market that he learned about what locals believe makes Chambersburg peaches the most popular of all Pennsylvania peaches, and the market is also where he discovered Donut Peaches.

Of course, he bought some of the peaches. The next trick was to get them home to Wisconsin, unbruised and undamaged. He tells me it was somewhat of a process and a challenge, given the TSA and airline transportation. Never-the-less the juicy Chambersburg peaches made the trip to Wisconsin arriving in top-notch condition.

“You’ll never guess what I brought you,” he said excitedly bursting through door upon his return! “It’s a fruit like you’ve never seen before!”

Humm, my curiosity was peaked. I rarely see my dear hubby so excited when he gets home. He’s usually dragging after his busy work week, then traveling all day. A quick unzip of his suitcase revealed two small boxes that he proudly presented. “Go ahead, open them,” he urged.

Each box contained a dozen juicy, perfect peaches each wrapped carefully in bubble wrap. One box contained normal looking peaches. The other, I gasped, “Who stepped on these ones?”

We both laughed.

I too had never heard of or seen, a donut peach before this. I couldn’t wait to sink my teeth into them.

According to the Greater Chambersburg Chamber of Commerce, the area-grown peaches are always in high demand and have been known for their high quality for the last hundred years. “It’s because of the Cumberland Valley soil,” they say. Chambersburg peaches become available from mid-July through Early-September depending on the cultivar.

So, what’s so great about Chambersburg Pennsylvania Peaches and the locally-grown Donut Peach?

Laiton, the Marketing & Communications Assistant at the Greater Chambersburg Chamber of Commerce office, told me that she’s always been a fan of the locally-grown tasty fruit. Giving her full endorsement, “If you like a peach that’s sweet and full of flavor, the kind of peach that when you bite into it, it’s so juicy you can’t help but make a mess of yourself, you sure won’t be disappointed with Chambersburg Pennsylvania peaches.”

Hands down, I’d have to agree!

You possibly will too! These benefits may have you searching out Chambersburg Pennsylvania Peaches and the flat Donut Peach to try for yourself, or maybe you’ll want to grow some yourself.

  1. Even though they look a little funny for a peach, their small size is perfect for a single serving to eat fresh. And, just the right amount for slicing or dicing over cereal, ice cream, or a dessert.
  2. They’re sweet and mild tasting.
  3. They’re lower in acid than other peaches.
  4. The pit does not cling to the flesh.
  5. You don’t need to peel them. The skin of the peach is thin and has little to no fuzz.

Growing Donut Peaches

According to the PennState Extension donut peaches are:

  1. Easy for home gardeners to grow in many of the more temperate climates of the United States.
  2. They are frost-hardy, pest and disease-resistant.
  3. They produce an abundant harvest, up to twice as many peaches as other cultivars.
  4. The trees bloom earlier in the spring than other varieties, producing a brilliant show of pink blossoms.
  5. Most nursery stock is certified virus-free trees, and the stock is grafted to dwarf roots, making the trees easy to prune and harvest.

The Peach Fruit Rhyme Song for Kids

A gluten-free fresh treat, peaches have delicate skin and soft flesh, they’re sweet, delicious and naturally loaded with vitamins and minerals that your body needs. Just for the little ones, here’s a song that covers everything a kid needs to know about peaches!

To listen to the Peach Fruit Rhyme Song Click HERE!

HOW ABOUT A FEW MORE PEACHY RECIPES?

Continue reading...

Ten More Peachy Ways to Eat & Enjoy Peaches

When peaches are in season, no matter how or where you enjoy them, they are indeed pure summer perfection – whether enjoying eating them fresh from the orchard, drinking them in smoothies and cocktails, making pies, crisps, cobblers or crumbles. With endless versatility, peaches lend themselves to being used as a creative outlet in so many recipes.

So, when you’re ready to move beyond how grandma prepared them, here are ten more ideas to start you down the peachy path.

1. Coffee Cake – It’s summer makeover time for your favorite gluten-free coffee cake recipe. Just add in up to a cup of fresh diced and drained peaches into the cake batter before baking to transform your coffee cake into a comforting summertime version for your next lazy morning. Note: Depending on your recipe, you may need to reduce the liquid amount used in the cake batter.

2. Homemade Peach Ice Cream – Churn up 2 cups of fresh diced peaches in vanilla infused creamy eggnog ice cream base. Here’s my ice cream base recipe: Whisk together 8 large eggs, 1 1/2 cups granulated sugar, 1 can sweetened condensed milk, 1 Tablespoon gluten-free vanilla, and 1-pint Half-N-Half in the churn bucket. Insert the beater into the bucket. Stir in enough whole milk to fill the ice cream churn bucket to about an inch below the top of the beater. Rotate the beater by hand to begin to mix the milk and egg mixture. Add in the fresh chopped peaches or other fruit of your choice. The mixture should now be at the top of the beater. Cover the churn bucket with the lid and follow the manufacturer directions to add ice and salt to the outer bucket, to churn the mixture for making ice cream. Eat, savor, and sigh with happiness.

3. Peachy Ice Cream Floats – Peel, pit and then mash 1-2 peaches with a potato masher, add 1 Tablespoon sugar, stir and divide among four highball glasses. Add I Tablespoon cream and two scoops vanilla ice cream in each glass. Fill with sparkling water. Enjoy!

4. Whiskey Poached Peaches – Cut peaches in half and remove pits. Melt 2 teaspoons butter, and two teaspoons olive oil in a small skillet. Add peaches cut side down and cook for about two minutes or until they begin to brown. Turn the peaches over so they are cut side up and sprinkle with 1 Tablespoon brown sugar, add 2 Tablespoons gluten-free bourbon whiskey to the skillet, turning the peaches over again to coat evenly with the poaching liquid mixture, and continue to cook until the liquid reduces by about half, remove the peaches to a plate to cool. Serve as a chic dessert that couldn’t be simpler.

5. Grilled Peaches – Before we tried this I didn’t believe you could make a peach taste any better. Drum roll, oh yeah, so simple to do. Cut the peaches in half and remove the pit. Brush peach halves with oil, and grill for 2-3 minutes over medium heat. Flip the peaches over and move to indirect heat. Baste the cut sides of the peaches with a mixture of 2 Tablespoons of melted butter, 1 Tablespoon Brown Sugar, and 1/2 teaspoon cinnamon. Let the grill will work its magic for 5 minutes to caramelize the sugars and give the peaches a slightly smoky flavor. Keep warm until ready to serve for dessert with a scoop of ice cream or a dollop of mascarpone cheese.

6. Bacon Wrapped – Wrap up your peaches with a blanket of bacon. Pan fry in a skillet or grill to cook until the bacon is crisp.

7. Fresh Jalapeno Peach & Tomato Salsa – Combine 3 cups diced peaches (peeled and seeded), 1 cup diced tomatoes (seeded), 1 small diced red onion, 1/4 cup light brown sugar, 1/4 cup white wine vinegar, 2 teaspoons grated fresh ginger, ½ teaspoon kosher salt, 1 minced jalapeno pepper (stem and seeds removed), 2 Tablespoons fresh chopped parsley, 1 tablespoon lime juice. Stir to combine, refrigerate for at least one hour for the flavors to combine. Pair this sweet and slightly hot fresh Peach Salsa with grilled chicken, fresh catch, pork or shellfish.

8. Peach Sangria – Enjoy an afternoon mini staycation with a good book and this quick peach and white wine sangria. In a large pitcher, combine one bottle (750 milliliters) your favorite dry white wine, 3/4 cup gluten-free vodka, 6 tablespoons lemonade concentrate, 1/4 cup white sugar. Stir until the sugar dissolves. Add one-pound white peaches (pitted and sliced), 3/4 cup seedless green grapes, and 3/4 cup red grapes, halved. Refrigerate until well chilled at least 2 hours to let the flavors blend. Serve over ice, using a slotted spoon, scoop out a few peaches and grapes into the glass with each serving.

9. Chilled Summer Peach Soup – Refreshing on a hot day this quick and easy chilled summer peach soup is a delicious step from the ordinary. Remove the peels and seeds from 4 large peaches, slice, and place in a blender. Peel and remove the pit from one mango, chop and add to the blender. Add ½ cup full-fat unsweetened coconut milk, 1/4 teaspoon salt, 2 teaspoons lime juice, 1 teaspoon vanilla, and blend until smooth. Refrigerate for 30 minutes before serving. Garnish with fresh sliced strawberries or a sprig of mint.

10. Peach Pretzel Crisp for Two – Salty, sweet and scrumptious when topped with ice cream this twist to making a traditional crisp, uses gluten-free pretzels for the crumble. Preheat oven to 350ºF. Toss 2 Tablespoons melted butter, 3 medium peaches, (peeled, pitted, and sliced), and 2 Tablespoons light brown sugar together in a small dish, layer coated peaches in a small baking dish. Using a food processor, add 1/4 cup gluten-free pretzel sticks, 1/4 cup cubed butter, and 1/4 cup granulated sugar, pulse until a pea-size crumbles form. Sprinkle the pretzel mixture evenly over the peaches. Bake 40-45 minutes until the crisp begins to bubble and caramelize around the edges. Serve warm with a dollop of ice cream.

I hope your family loves this recipe, and devours these Delicious Donut Peach Pancakes! They’re just the ticket to make the morning feel extra special and give any day of the week a wholesome peachy start 😊!

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Gluten-Free Super Tasty Donut Peach Pancakes

Gluten-Free Super Tasty
Donut Peach Pancakes | Chambersburg Pennsylvania
Donut Peaches Make These Pancakes
A Peachy Start to Any Day 😊!

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Gluten-Free Super Tasty Donut Peach Pancakes

Gluten-Free Delicious Donut Peach Pancakes

Course: Breakfast
Cuisine: American
Keyword: Pancakes, Peaches
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6
Calories: 163 kcal
Author: Kymberley Pekrul | G-Free Deliciously
When is a donut not a donut - when it’s a Donut Peach | To make pancakes that are sweet and mild tasting, Chambersburg Pennsylvania Donut Peaches make pancakes super tasty and wholesome for a peachy start to any day 😊!
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Ingredients

  • 1 Cup gluten-free All-Purpose Baking Mix
  • 1/2 Teaspoon Baking Powder
  • 1 Tablespoon Sugar
  • 1 large Egg
  • 2 Tablespoons Canola Oil
  • 1 Cup Milk Almond Milk or Soy Milk
  • 1/2 Teaspoon Vanilla
  • 1/2 Cup diced donut peaches peeled and pits removed

Instructions

  1. Whisk together baking mix, baking powder, and sugar. Add egg, oil, milk, and vanilla. Whisk ingredients until blended. Fold in peaches. Let the batter to sit for 5 minutes, to become thick.
  2. Preheat griddle over medium heat.
  3. Pour about 1/4 cup batter per pancake onto preheated griddle. Cook for about 1 minute on each side, or until pancake is golden brown, flipping once. Serve with butter, maple syrup, whipped cream, and more diced peaches to top.

(Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.)

Copyright © 2018 Kymberley Pekrul | G-Free Deliciously | gfreedeliciously.com

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Kymberley Pekrul

A TIDBIT OR TWO ABOUT KYMBERLEY:

  • The activities I to do most are cooking, being creative with food, gardening, quilting, sewing, and writing!
  • In my life, I have traveled to 31 of the states in the USA where I’ve enjoyed the food, history, people and the local culture while visiting. Among the places, I’ve lived in Arizona, California, Michigan, and Wisconsin.
  • As a little girl I grew up living next door to my grandma and grandpa on a small lake in rural southern Michigan.
  • The first thing I learned to make was pancakes.
  • The craziest thing I ever made was mint-flavored green cupcakes when I was 13. My family didn’t like them 🙄  Learn more →

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 Happy to Meet You!

I’m Kymberley: former nonprofit director, now full-time blogger. My husband Mark, and I share our rural home in the heart of Central Wisconsin in an area known as “The Holyland.” We love visiting cool places across America, learning about the food, the people, culture, and the local history. Our favorite things are eating great food, dark chocolate, weekend coffee, lazy summer days, all sorts of music, and time with our grandchildren.  
Learn more →

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