For the peach syrup recipe: Cut the peaches in half. Remove the pit, and cut each half into six wedges. Place a 3.8-quart Swiss Diamond saute pan over medium heat. Add the butter, followed by the peaches, spices and salt. Saute and gently stir the peaches for 5 minutes. Then pour in the maple syrup. Once the syrup comes to a simmer, stir and turn off the heat.
Meanwhile, mix the dry ingredients for the cinnamon pancakes in a large bowl. Whisk in the milk, cream and egg until smooth.
Heat a large 12.5-inch Swiss Diamond Non-Stick Fry Pan over medium-low. Once hot, use a 1/4 cup scoop to ladle the pancake batter onto the skillet, three pancakes at a time. Cook for 2-3 minutes, until the edges bubble and look a little dry, then flip and cook another 2-3 minutes. Remove and repeat with remaining batter. (Makes 10-12 pancakes.)
To serve: Stack the pancakes on plates, and ladle the warm peach syrup over the top.