Peach Buttermilk Pancakes

Posted by Vanessa in Cooking, July 17, 2012

I never would have thought that peaches and pancakes went together, but in my newly discovered opinion, they totally do.  I saw a recipe for nectarine pancakes in a magazine recently, and thought, wow, that’s kinda weird, but, who knows, maybe it’ll be good.  And with some ripe peaches in our fruit bowl, it didn’t take long to find out.

Adding peaches, or another stone fruit, is a fun way to dress up your flapjacks into something a little more delicious, a little more out of the ordinary.  I simply added thin slices of very ripe peaches on top of my very favorite pancake batter.  So simple, yet it definitely kicked them up a notch.  Or two.  Might even be fun to add a couple blueberries too, if you want to live on the wild side.

Peach Buttermilk Pancakes

recipe inspired by Martha Stewart magazine, August 2012
Details
  • Prep Time: 10 minutes.
  • Cook Time: 20 minutes.
  • Ready in 30 Minutes.
  • Makes: 6 Servings
Ingredients
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 3 tablespoons sugar
  • 2 large eggs, lightly beaten
  • 3 cups buttermilk
  • 4 tablespoons unsalted butter, melted, plus 1 tablespoon extra for brushing pan
  • 2 ripe peaches, peeled, pitted and thinly sliced
Directions
  • Heat a skillet over medium to medium-low heat.
  • Whisk together the flour, baking powder, baking soda, salt and sugar in a medium bowl. Add the eggs, buttermilk, and 4 tablespoons melted butter, and whisk to combine. The batter should have small to medium lumps.
  • Test the skillet by sprinkling a few drops of water on it. If the water bounces and spatters, the skillet is hot enough. Using a pastry brush, brush the remaining 1 tablespoon butter onto the griddle. Wipe off the excess with a folded paper towel.
  • Pour the batter in pools (about 1/4 cup each) 2 inches apart. Place 3 slices of peach on top of each pancake. When the pancakes have bubbles on top and are slightly dry around the edges, about 2 1/2 minutes, flip over. If any batter oozes or peaches fall out, push them back under with your spatula. Cook until golden on bottom, about 1-2 minutes.
  • Repeat with the remaining batter. You can keep the finished pancakes on a heat-proof plate in the oven at 175 degrees. Serve warm.

 

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