So if we're going to take this whole eat-in-season, be thrifty, care for the environment thing seriously, and I do, we're going to need recipes to help us get there. If you see peaches at the farmers' market, or you're terribly lucky and grow them yourself, then you're probably facing a bit of a glut. I'll be doing a peach and stone fruit series this month, but in the meantime try this. The recipe is from my book The Thrifty Kitchen, published by Penguin's Lantern Books in 2009. This one has been quite heavily dusted with cinnamon, I'm mad about the stuff. If you're a fan, go crazy, but it's lovely with less too. {recipe after the jump}.

Baked peach pancake

This is a great way to use ripe stone fruits while they're in season. Serve it as a late weekend breakfast with a big dollop of yoghurt, but you can also serve it as a dessert with mascarpone or crème fraîche. And of course use nectarines, apricots or plums as you have them on hand.

• 3/4 cup plain flour

• 1/4 tsp salt

• 1/4 cup sugar

• 3 eggs, lightly beaten

• 3/4 cup pouring cream or milk

• unsalted butter, for cooking

• 4 peaches, stones removed, flesh sliced

• 1/4 cup brown sugar

• 1 tsp ground cinnamon

Preheat oven to 200°C. In a large bowl, whisk together the flour, salt, sugar, eggs and cream or milk.

Melt some butter in a large 25 cm-diameter ovenproof frying pan over medium–high heat. When hot, pour the batter into the pan to form a large pancake and cook just until set and lightly browned on the bottom.

Remove the pan from the heat and arrange the sliced peaches on top of the pancake. Sprinkle over the brown sugar and the cinnamon and bake in the oven for 15–20 minutes, or until golden brown on top and cooked through. Serve warm, cut into wedges.

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