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Sweet Peach Pancakes

Source of Recipe

From "Basic to Brilliant, Y'all" by Virginia Willis


Recipe Introduction

"With its fertile soils and hot climate, the South yields a nearly year-round cornucopia of gorgeous produce. We've always had an emphasis on local. In recent years, there has been an increased interest in fresh and locally grown produce all over the United States. Farmers' markets are multiplying all over the country, and stores are listening to customers' requests for seasonal and local foods. Nothing makes me madder than seeing California peaches in the grocery store in Atlanta, Georgia. Nothing against California, but we're the Peach State, for goodness' sake. The food of the South is no longer just about fried chicken and overcooked greens. Or doesn't have to be. Don't get me wrong—I love fried chicken—but we are more than that. We were country when country wasn't cool."

List of Ingredients

â—¦ 1 ½ cups all-purpose flour
â—¦ 2 tablespoons sugar
â—¦ 1 teaspoon baking soda
â—¦ 2 teaspoons cream of tartar
â—¦ Pinch of fine sea salt
â—¦ 1 cup milk
â—¦ 1 large egg
â—¦ 1 tablespoon unsalted butter, melted
â—¦ 2 tablespoons canola oil, plus more if needed
â—¦ 2 to 3 peaches, pitted and thinly sliced
â—¦ Sorghum, cane, or maple syrup, for accompaniment


Recipe

Combine the flour, sugar, baking soda, cream of tartar, and salt in a bowl. Combine the milk, egg, and butter in a large liquid measuring cup. Add the wet ingredients to the dry ingredients and whisk just until combined.

Preheat the oven to 300° F.

Heat a large, heavy-bottomed skillet over medium heat and lightly coat with canola oil. Add two peach slices, then ladle ¼ cup of batter over the peaches for each pancake, cooking only a few at a time. Cook until the bubbles on top burst and the bottoms are golden brown, about 1 minute. Flip the pancakes and cook until golden, about 1 minute. Transfer to a baking sheet and place in the oven to keep warm. Repeat with remaining batter, adding more oil to the pan as necessary. Transfer to a warmed serving platter. Serve hot or warm with sorghum, cane, or maple syrup.

Makes 16