- 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
- 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
How to Make It
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 batter 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° oven. Repeat procedure with remaining peach slices and batter, adding more butter and oil to griddle as needed.
Note: We tested with White Lily All-Purpose Soft Wheat Flour.
*2 medium peaches, unpeeled and diced, may be substituted. Stir into batter at end of Step Cook pancakes as directed, using 1/4 cup batter per pancake.