Sweet Peach Pancakes

Pancakes are a favorite anytime at my house.  I love them because they are so easy to prepare and I usually have the ingredients on hand.  Being that I had a few peaches in the kitchen, I  decided to  make some  Peach Pancakes.  I found this recipe in one of my favorite magazines, "Southern Living."  These pancakes have the sweetness of the peaches combined with the graininess of the cornmeal. I liked the texture the cornmeal gave to the pancakes.  Instead of using peach slices, I peeled and diced 2 peaches and stirred them into the batter.  I garnished my pancakes with powdered sugar, peach slices, and syrup.

These pancakes were outstanding.  Every bite was filled with the sweetness of peaches.   For a peach lover like myself, it doesn't get much better.  Perfect for the family but also for a nice brunch.  This recipe is a keeper.


Sweet Peach Pancakes
From Southern Living Magazine
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

Directions:

1. Whisk 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.

First Six Ingredients Whisked Together

Buttermilk, Eggs, and Butter

Diced Peaches

Peaches Added to Batter

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.


Makes 10 pancakes

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