Corn Cakes with Berries and Warm Peaches

Recipe by Tanya Milosevich

INGREDIENTS

Corn cakes

• 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

Warm peaches

• 2 to 3 peaches (and/or nectarines), sliced
• 2 teaspoons butter
• 1 tablespoon brown sugar or maple syrup

PREPARATION

Corn cakes

1. Mix the dry ingredients in a bowl. In another bowl, mix the eggs, buttermilk, and butter.
2. Pour the wets into the dries and mix just enough to combine. Stir in berries gently.
3. 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.
4. 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.

Peaches

1. Melt butter in a skillet over medium heat.
2. Add brown sugar or maple syrup and stir until combined.
3. Add sliced peaches and simmer until peaches are soft and the skins look like they will slip off.
4. 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.