Recipe by Tanya Milosevich
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1 1/2 tablespoons sugar
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 2 eggs
- 3 tablespoons butter, melted
- 1 1/2 cups buttermilk (see Cook’s note)
- 1 cup blueberries or sliced strawberries
- 2 to 3 peaches (and/or nectarines), sliced
- 2 teaspoons butter
- 1 tablespoon brown sugar or maple syrup
- Mix the dry ingredients in a bowl. In another bowl, mix the eggs, buttermilk, and butter.
- Pour the wets into the dries and mix just enough to combine. Stir in berries gently.
- Heat skillet or griddle to medium-high. When hot, lightly oil surface (pour a little oil on the pan and spread it around using a paper towel), and pour on about 1/4 cup batter for each pancake.
- Cook on one side until bubbles appear then flip. Cakes should be a beautiful golden brown. Keep them warm as necessary in a preheated oven.
- Melt butter in a skillet over medium heat.
- Add brown sugar or maple syrup and stir until combined.
- Add sliced peaches and simmer until peaches are soft and the skins look like they will slip off.
- Spoon over pancakes and serve.
Serves 4. Prep time, 15 minutes; cook time, 25 minutes.
Cook’s note: If buttermilk isn’t available, mix 1 tablespoon of lemon juice or white vinegar per one cup of milk and let sit for 10 minutes before using—so for this recipe, you’d use 1 1/2 tablespoons lemon juice or white vinegar mixed with 1 1/2 cups milk.