1-1/2 cups water
1 cup turbinado sugar (or 2/3 cup white sugar mixed with 1/3 cup dark brown sugar)
1 vanilla bean, split and scraped
4 peaches, peeled and sliced
For the topping, place the water, sugar and vanilla bean into a heavy sauté pan and cook over low heat until the sugar is dissolved into a syrup, and the specks of vanilla bean are evenly distributed. Add the peaches and turn up the heat; cook the peaches for a minute or two until they’re barely tender but not mushy. Remove from heat immediately and spoon the peaches and syrup over the fluffy pancakes.
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