Photo: Jennifer Davick; Prop Styling: Lindsey Ellis Beatty
Hands-on Time:
1 Hour 5 Mins
Total Time:
1 Hour 5 Mins
Makes 10 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.

How to Make It

Step 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.

Step 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.

Step 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.

Step 4

Note: We tested with White Lily All-Purpose Soft Wheat Flour.

Step 5

*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.

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