These were literally on my list to make for weeks, ever since my mother gifted me with some white peaches to eat/cook with. For me, white peaches symbolize the summer, because we had a peach tree growing up in Torrance in our backyard, and it just made summer a season more to look forward to(besides the obvious summer vacation!). I wanted to use peaches and cream for my garnish for some super fluffy souffle pancakes(fun fact, my recipe is eerily similar to my chiffon cake recipe, just reducing the sugar content and omitting the oil entirely), so if you have made a chiffon cake recipe on my site before, then these should be extremely familiar territory for you!

Makes 2-3 pancakes:
2 egg whites
2 tbsp sugar
1 egg yolk
1/4 tspn vanilla extract
3 tbsp milk
A pinch of salt
1/3 cup flour

Whip egg whites with sugar to stiff peaks. Mix the egg yolk with milk and vanilla. Fold into that your salt and flour, then fold into that mixture the egg whites. Line a nonstick pan with a thin layer of oil. Cook about 1/3 cup of the batter per pancake on low heat for 6 minutes, covered. Using a wetted rubber spatula, flip each pancake and cook another 2 minutes, also covered.

For the cream:
1/4 cup heavy cream
a pinch of salt
1/4 tspn vanilla extract
1 tbsp confectioner’s sugar

Whip to stiff peaks. Keep cold until time to plate with.

For plating:
1 white peach, peeled, pitted, and diced