Serve these for breakfast or dessert with a sprinkle of ground cinnamon and chopped fresh mint.
Southern Living JUNE 2008
1. Combine first 4 ingredients in a large bowl. Add buttermilk and egg, whisking until blended. Gently fold in peaches.
2. Pour batter by 1/4 cupfuls onto a hot, lightly greased griddle. Cook pancakes 4 to 6 minutes or until tops are covered with bubbles and edges look dry and cooked; turn and cook other side until golden brown. Serve with desired toppings.
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