Serves: 11
Prep Time: 20 minutes
Cook Time: 15 minutes
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Ingredients
- 1 large egg
- 1 cup buttermilk
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 Tablespoon sugar
- 1 cup all-purpose flour
- 2 tablespoons canola or vegetable oil
- 1 cup peaches, chopped
- Strawberries, optional
- Blueberries, optional
- Whipped cream and powdered sugar, optional
Directions
Pre-heat oven to 180F.
In a medium bowl, add egg, whisk until yellow in color. Add buttermilk and stir to combine. Add baking powder, baking soda and sugar. Stir to combine. Mixture will get foamy. Add flour and oil. Stir to combine; the batter will be slightly lumpy. Add the fresh peaches and fold into the batter.
In a large skillet, use a paper towel dipped in oil to grease the cooking surface. Heat the skillet for 1-2 minutes on medium-high heat. Pro tip: to test, sprinkle with some drops of water; if the water sizzles, the skillet is ready!
Pour batter from the tip of a large spoon in separated pools. (A large skillet will hold three pancakes). Turn the pancakes as soon as they are puffed and full of bubbles; about 1 1/2 minutes. Cook for another 30 seconds and remove. Both sides should be a lovely light brown color. Place on plate in warm oven. Cook remaining pancakes. Serve with butter and real maple syrup