Wednesday, July 25, 2012

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







5 comments:

  1. I made a peach cake yesterday but i still have some leftover peaches. I am gonna try making these for breakfast tomorrow! They look so fluffy and fruity :)

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  2. These sound fantastic, Geri! I seem to buy peaches every time I stop at our produce stand...and I'll be sad when they're gone.

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  3. Looks good Geri! I love peaches.. but we don't get to eat them all the time as it's quite expensive here. I have always been craving Peach Cobblers, and after reading around, I must look for some fresh peaches! Thanks for sharing. xoxo

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  4. I just bookmarked this recipe….I love anything with cornmeal. These sound delectable with all those peaches. We are approaching peach season here in NJ…will be making these! Thanks for the recipe, Geri!

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  5. I agree "Southern Living" has some great recipes. This one sounds delicious. I love peaches, but never thought to put them in my pancakes! I can't wait to try this.

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