In addition to all the other fresh wonderful things we bought, I couldn't resist (I'd already bought so much fruit) a basket of ripe, aromatic peaches. It was all we could do to contain ourselves from eating them all at once! Fortunately, visions of peach juice dripping down the front of our shirts kept us from indulging. Instead, we luxuriated in their sweet smell for the duration of the ride home. Mr. Fabulous talked about what awesome tasting pancakes those peaches would make! I had visions of warm, chestnut brown pancakes with pieces of peaches jutting through all slathered with butter and syrup. Good thing the Farmers Market isn't too far away, those peaches got turned into some awesome tasting pancakes.
⅔ cup all-purpose flour
⅓ cup cornmeal
⅓ cup wheat germ
1½ teaspoons baking powder
1½ teaspoons baking soda
½ teaspoon salt
In a large bowl, combine flour, cornmeal, wheat germ, baking powder, baking soda and salt.
1 cup buttermilk
1 egg, room temperature, separated, divided use
1 cup (about 2 medium) peaches, peeled, pitted and chopped
1 egg, room temperature, separated, divided use
1 cup (about 2 medium) peaches, peeled, pitted and chopped
Canola oil for cooking
Butter and syrup
In a medium bowl, whisk the buttermilk with the egg yolk. In another medium bowl, beat the egg white until firm peaks form. Add the buttermilk/egg yolk mixture to the dry ingredients, stir with swift strokes; fold in beaten egg white and peaches.
Coat a large (preferably cast iron) skillet with canola oil and heat over a medium high heat. To ensure the oil is hot enough to cook the pancakes, sprinkle pan with water and when oil sizzles, spoon or pour batter into skillet (about ¼ cup per pancake); a large skillet cooks about 3 pancakes at a time. Cook for approximately 2 minutes on each side or until light brown. Serve immediately with butter and syrup. Yield: 4 servings (about 3 pancakes per person)
 |
| Cooking in the cast iron skillet |
 |
| Slathered with butter and syrup - yummy! |
