1.
Pour buttermilk over oats and stand for 10 minutes. Add honey, egg, extra yolk and oil, then stir to combine. Sift flour into another bowl and add cinnamon and a pinch of salt. Pour buttermilk mixture into flour mixture and stir to combine. Refrigerate for at least 1 hour or preferably overnight.
2.
For the peaches, place verjuice, 2 cups (500ml) water and sugar in a saucepan and stir over low heat until sugar dissolves. Increase heat to high and boil for 20 minutes or until liquid is syrupy and has reduced to 3 1/2 cups (875ml). Place peaches, cut-side down, in a large wide-based saucepan or a deep fry pan. Pour sugar syrup over peaches, then place a round of baking paper on the surface to keep peaches immersed. Simmer gently over low heat for 12-15 minutes until tender. Using a slotted spoon, transfer peaches to a baking tray and peel when cool enough to handle.
3.
Meanwhile, return syrup to the boil and cook for 12-15 minutes over medium heat until reduced to about 2 cups (500ml).
4.
To cook pancakes, heat a small piece of butter in a fry pan over medium heat until it sizzles. Cooking in batches of 4, add 2 tablespoons of batter to pan for each pancake. Cook until golden brown on one side, then turn and cook for a further minute. Keep warm while you repeat with remaining butter and batter.