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Photo: Jennifer Davick; Prop Styling: Lindsey Ellis Beatty Photo by: Photo: Jennifer Davick; Prop Styling: Lindsey Ellis Beatty

Sweet Peach Pancakes

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.

Southern Living JUNE 2012

  • Yield: Makes 10 pancakes
  • Hands-on: 1 Hour, 5 Minutes
  • Total: 1 Hour, 5 Minutes

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

Preparation

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.

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 1. Cook pancakes as directed, using 1/4 cup batter per pancake.

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Sweet Peach Pancakes Recipe

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