Categories: Pancakes- Waffles- Crepes- French Toast
Ingredients
- 3/4 cup all-purpose soft-wheat flour
- 3/4 cup plain yellow cornmeal
- 2 Tbsp. sugar
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 1/4 cups buttermilk
- 2 large eggs
- 2 Tbsp. unsalted butter, melted
- Butter
- Canola oil
- 3 medium peaches (about 1 1/4 lbs.) unpeeled and cut into 10 thin wedges each*
- Garnishes: sweetened whipped cream, syrup, fresh mint
Directions
- 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.
- 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 butter over each group of slices to form a circle.
- 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 degree oven. Repeat procedure with remaining peach slices and batter; adding more butter and oil to griddle as needed.
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*2 medium peaches, unpeeled and diced, may be substituted. Stir into batter at end of mixing. Cook pancakes as directed, using 1/4 cup batter per pancake.
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makes 10 pancakes