Pancakes seem made for lazy mornings, but these are so easy you could stir together a batch on a weekday. That’s because they start with pancake/biscuit mix (such as Bisquick, although other brands are available). The recipe is written for lower-fat mix, but if all you have on hand is the regular version, use it instead. Or use pancake mix, reducing the amount of liquid. (You’ll have to play it by ear, depending on how juicy the peaches are; just mix gently so the pancakes remain tender.)

If you’re in the mood to improvise, add toasted chopped nuts — pecans would be perfect — or a few fresh blueberries. Top the pancakes with butter, if you wish, and a drizzle of honey, real maple syrup or a fruity syrup, such as blueberry.

PEACHY PANCAKES

Yield: 6 servings

4 ripe peaches, peeled if desired, divided

2 cups reduced-fat all-purpose biscuit and baking mix (such as Bisquick)

1 1/2 cups apple juice

1 egg, slightly beaten

Chop 1 peach to make 1 cup. Slice remaining 3 peaches; set aside.

In a medium bowl, combine baking mix, juice and egg until just moistened. Stir in chopped peach.

Heat griddle or skillet over medium heat; coat with nonstick spray. Spoon 1/4 cup batter onto griddle; spread out mixture slightly with the back of spoon. Cook until bubbles form on top and underside is golden brown. Turn pancakes; cook until golden brown. Top with peach slices.

Per serving: 221 calories; 5g protein; 3g fat; 43g carbohydrat; 2g fiber; 477mg sodium; 35mg cholesterol

Recipe and photo courtesy of the California Tree Fruit Agreement; www.eatcaliforniafruit.com.