Sweet Peach Pancakes

Ingredients

• 0.5 teaspoon double-acting baking powder 
• 0.5 teaspoon baking soda 
• 1 serving butter 
• 1.3 cups buttermilk 
• 1 serving canola oil 
• 2 large eggs 
• 1.3 lb peaches unpeeled cut into 10 thin wedges each*
• 0.5 teaspoon salt 
• 2 tablespoons sugar 
• 2 tablespoons butter unsalted melted
• 0.8 cup soft-wheat flour all-purpose
• 1 serving garnishes: whipped cream fresh sweetened
• 0.8 cup cornmeal plain yellow

Equipment

• bowl
• frying pan
• baking sheet
• oven
• whisk

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.
5. 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.
6. 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.
7. 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.
8. Note: We tested with White Lily All-Purpose Soft Wheat Flour.
9. *2 medium peaches, unpeeled and diced, may be substituted. Stir into batter at end of Step Cook pancakes as directed, using 1/4 cup batter per pancake.