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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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From B. Jacks - winner of the month in a recipe contest sponsored by Canadian grocery store Metro. It may have been because I used medium grind cornmeal (fine grind may have been better) and I didn't let the batter sit. The peaches get nicely grilled which enhances the flavour and you really don't have to peel them - you don't taste the skin at all. Do keep the wedges thin so they lay flat in the pancake. 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 (salted butter or margarine is fine too) |
3 medium peaches, unpeeled and cut into 10 thin wedges each (about 1 1/4 lb.) |
sweetened whipped cream or syrup or fresh mint |
Directions:
1. Sift together first 6 ingredients in a large bowl.
2. Whisk together buttermilk, eggs, and melted butter in a medium bowl.
3. Add buttermilk mixture to flour mixture, and whisk just until combined.
4. 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.
5. 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.
6. Note: We tested with White Lily All-Purpose Soft Wheat Flour.
7. Note: 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.
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