Fluffy Buttermilk Pancakes with sauteéd peaches

(serves 4)


A Staple For Your Breakfast Repertoire
These light and fluffy pancakes are a classic. They are perfect on their own with a drizzle of maple syrup or they can be dressed up with sautéed peaches for a festive brunch.

2 cups all-purpose flour
1 Tbsp sugar
1-1/2 tsp baking powder
1-1/2 tsp baking soda
1 tsp salt
2-1/2 cups buttermilk
1 tsp vanilla
2 eggs
3 Tbsp unsalted butter, melted
additional butter or oil for frying

2 peaches, pitted and sliced into 8 pieces
1 Tbsp butter
1 Tbsp sugar
1 Tbsp vanilla extract

To make pancakes, combine flour, sugar, baking powder, making soda and salt in a large bowl. Whisk until combined. Combine buttermilk, vanilla, eggs and butter in another bowl. Whisk lightly to combine. Pour into dry ingredients. Whisk everything together until incorporated, but do not over-mix.

Heat a large nonstick pan or griddle over low heat. Add one teaspoon butter to the pan. Pour or ladle 1/3 cup batter for each pancake onto the pan. Once bubbles begin to form on the top and the bottoms are lightly brown, flip the pancakes. Cook until the other side is lightly browned.

For peaches, melt butter in a medium non-stick pan over low heat. Add peaches, sugar and vanilla. Continue to cook until peaches soften and sauce starts to bubble and sightly thicken, about 4-5 minutes. Stir occasionally to avoid scorching. Use rubber spatula to transfer peaches and all sauce to a serving bowl. Serve alongside pancakes.

This recipe can be doubled. If you are making a larger batch, heat oven to 250 degrees. As pancakes are cooked, add them to a sheet pan in the oven to stay warm until serving.