Sweet fresh peaches, refreshingly tangy buttermilk and quality cornmeal combine to make one seriously delicious pancake. Plenty of fruity fresh peach puree and cornmeal make up these light a fluffy delights.
By Kimberly Killebrew
Sweet fresh peaches, refreshingly tangy buttermilk and quality cornmeal combine to make one seriously delicious pancake! Now does that sound like a match made in heaven or what? Just enough fresh peach puree to add a delicious fruity undertone of flavor while keeping the pancakes nice and fluffy.
Most recipes for cornmeal pancakes use mostly flour with a token amount of cornmeal. Not this one. We want to experience that wonderful corn flavor! And you’ll still get results that are light and fluffy. My kids devoured these and I enjoyed a second batch for lunch (shhhhhh).
- 1¼ cup cornmeal
- 1½ cup buttermilk
- 2 tablespoons melted butter
- 2 tablespoons honey
- 1 teaspoon pure vanilla extract
- 2 large eggs
- ½ cup fresh peach puree
- ¾ cup unbleached all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- Combine the cornmeal and buttermilk in a bowl and let sit for at least 30 minutes.
- In a separate bowl, combine the flour, baking powder, baking soda and salt.
- Whisk in the melted butter, honey, vanilla, eggs and peach puree with the cornmeal mixture.
- Pour the wet mixture into the dry mixture and stir just until combined. Be careful not to overstir or the pancakes won't be fluffy. Let the batter sit for 10 minutes.
- Heat a griddle to 350 degrees F and pour ¼ cup of the batter for each pancake. Cook the pancakes until golden brown, for about 2 minutes, then flip over and cook for another 2 minutes or until golden brown.
- Serve immediately with butter and maple syrup.