The sweetness of the peaches combined with the natural sweetness of the cornmeal makes for a delicious morning. These are a throwback to the classic cornmeal pancakes that the south is known for and we are amping up the southern flavor by adding fresh Georgia grown peaches.
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Ingredients
- 3/4 cup all purpose soft wheat flour
- 3/4 cup plain yellow cornmeal
- 2 tbsp sugar
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/4 cup buttermilk
- 2 large eggs
- 2 tbsp unsalted butter melted
- butter
- canola oil
- 3 medium peaches unpeeled and cut into 10 thin wedges each
- sweetened whipped cream garnish
- syrup garnish
- fresh mint garnish
Servings: pancakes
Instructions
- 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.
- 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 the outside edge of peach slices, carefully pour 1/4 cup batter over each group of slices to form a circle.
- Cook pancakes 3-4 minutes or until tops are covered with bubbles and edges look dry and cooked.
- Turn and cook other sides 2-3 minutes or until golden.
- Transfer to a baking sheet; keep warm in a 300 degree oven.
- Repeat procedure with remaining peach slices and batter, adding more butter and oil to griddle as needed,
Recipe Notes
Garnish with syrup, whip cream, and fresh mint if desired.