Fresh ripe peaches and pecans make these pancakes a special breakfast or brunch treat!
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Servings 4servings
Ingredients
¾cupall-purpose flour
¾cupplain yellow cornmeal
2tablespoonssugar
½teaspoonbaking powder
½teaspoonbaking soda
½teaspoonsalt
1 ¼cupsbuttermilk
2eggs
2tablespoonsbuttermelted
½cupchopped pecans
Additional butter or canola oil for the skillet or griddle
3medium peaches cut into very thin wedges
Powdered sugar, whipped cream, syrup(for serving)
Instructions
Sift together the first five ingredients in a large bowl. In a separate bowl, whisk together the buttermilk, eggs, and melted butter. Add the wet mixture to the dry mixture whisking until just combined. Stir in the chopped pecans.
Melt a small amount of butter on a griddle or large non-stick skillet over medium heat. Place 3 peach wedges in a spokelike fashion for each pancake onto the griddle. Pour 1/4 cup batter over each group of wedges to make a pancake.
Cook the pancakes for 3-4 minutes or until tops show bubbles. Flip and cook the other side 2-3 minutes or until golden brown. If necessary, transfer to a baking sheet and keep warm in a low oven while finishing all the pancakes.
Serve topped with butter and syrup or whipped cream.