Friday, August 17, 2012

Peach Pancakes

Pancakes, Farmer's Market Style.

You know what it takes to make pancakes, farmer's market style? 

A very, very small amount of effort. 

Pick up some fruit (peaches, as below, or blueberries or strawberries or raspberries or apples or cherries or etc.) from your farmer's market, get out your normal pancake supplies and get to cooking!

So ridiculously simple that you should probably do it tomorrow morning.





I totally love the Better Homes and Garden cookbook (I actually have TWO of them!) and I always turn to it for simple and reliable recipes. That's from where I pulled this base pancake recipe. I love it because it is so adaptable. Like for the incorporation of fruit (point and case below) or substitution with whole wheat flour. If I don't have buttermilk in the house, I simply mix up the sour milk described below. It works great. You need the sour milk or buttermilk in order to generate fluffy pancakes (it's chemistry!! an acid-base reaction that allow air to be incorporated into the batter).

Peach Pancakes (adapted from Better Homes and Garden Cookbook)
1 3/4 cups all-purpose flour
2 tbsp sugar
2 tsp baking powder
1/2 tsp baking soda
dash of salt
1 egg, slightly beaten
1 1/2 cups milk + 1 1/2 tbsp white vinegar (or 1 1/2 cups of buttermilk)
2 tbsp canola oil
1 1/2 peaches, chopped finely
1-2 tbsp of butter, sliced into very small pats
1/2 peach, sliced, for garnish
Butter, syrup and/or powdered sugar, for serving

Combine the milk and vinegar in a measuring cup and let stand at room temperature for 5 minutes. **This is an easy way to make homemade buttermilk, in case you don't want to make another trip to the store.**

Combine the flour, sugar, baking powder, baking soda and salt in large bowl.

Add the egg to milk mixture and stir with a fork. Add all of the wet mixture to the flour. Stir until just moistened. Add the chopped peaches and stir to combine.

Heat a griddle or heavy skillet over medium heat. Add one pat of butter and move the pan until the melted butter spreads over it. Using a ladle, add about 1/4 cup batter onto the skillet. Cook over medium for 1-2 minutes on each side until golden brown turning halfway through when the pancake has a bubbly surface. Repeat, adding butter pats between pancakes, cooking however many fit in your pan, until all the batter is used up. Keep warm in a low oven until ready to serve.

Garnish with extra peach slices, butter, syrup, and powdered sugar as desired.

Makes approximately 12 pancakes.

1 comment:

  1. Awesome tip with the buttermilk substitution, Julie! I didn't even know what the difference was between normal milk and buttermilk was, but now I know! I LOVE food science :)