 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
The sweetness of the peaches combined with the natural sweetness of the cornmeal makes for a delicious morning. A well-seasoned griddle or skillet won't need much butter and oil; use only as much as you need to keep the pancakes from sticking. Ingredients:
3/4 cup all-purpose soft-wheat flour |
3/4 cup plain yellow cornmeal |
2 tablespoons sugar |
1/2 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 1/4 cups buttermilk |
2 large eggs |
2 tablespoons unsalted butter, melted |
butter |
canola oil |
3 medium peaches (about 1 1/4 lb.), unpeeled and cut into 10 thin wedges each |
garnishes: sweetened whipped cream, syrup, fresh mint |
Directions:
1. Sift together first 6 ingredients in a large bowl. Whisk together buttermilk, eggs, and melted butter in a medium bowl. Add buttermilk mixture to flour mixture, and whisk just until combined.
2. Melt a small amount of butter with oil on a griddle or large nonstick skillet over medium heat. Place 3 peach wedges for each pancake on griddle; starting at outside edge of peach slices, carefully pour 1/4 cup batter over each group of slices to form a circle.
3. Cook pancakes 3 to 4 minutes or until tops are covered with bubbles and edges look dry and cooked. Turn and cook other sides 2 to 3 minutes or until golden. Transfer to a baking sheet; keep warm in a 300° oven. Repeat procedure with remaining peach slices and batter, adding more butter and oil to griddle as needed.
4. Note: We tested with White Lily All-Purpose Soft Wheat Flour.
5. *2 medium peaches, unpeeled and diced, may be substituted. Stir into batter at end of Step 1. Cook pancakes as directed, using 1/4 cup batter per pancake.
|
|