Farmhouse Style EXTRA
Farmhouse Style EXTRA
|Photographed by Lauren Habermehl|
Make a batch of yummy buttermilk peach pancakes.
When the Frydae blog's Lauren Habermehl was a child, her father often whipped up peach pancakes for the family’s weekend breakfast. This tradition prompted her updated twist on a childhood favorite that incorporates fresh peaches and buttermilk.
3 peaches, thinly sliced
1/2 teaspoon vanilla extract
2 tablespoons butter, melted
1 1/2 cups buttermilk
1/8 teaspoon cinnamon
1 tablespoon sugar
1/4 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons baking powder
180 grams all-purpose flour, approx. 1 1/2 cups
For Rosemary Thyme Peach Sauce
2 tablespoons butter
2 peaches, thinly sliced
1/2 teaspoon molasses
1/4 teaspoon vanilla extract
1 teaspoon honey
1/4 teaspoon fresh rosemary, chopped
1/4 teaspoon fresh thyme, chopped
1. Preheat a lightly greased frying pan or griddle over medium-high heat (about 350°F).
2. In a food processor, pulse half of the sliced peaches for a few seconds. You want there to be some larger pieces remaining. Remove peaches from the food processor and transfer into a large mixing bowl.
3. Add egg, vanilla extract and melted butter to the mixing bowl and whisk until combined. Add 1 cup of the buttermilk and then begin to mix in remaining dry ingredients. Stir to combine and then gradually add additional buttermilk (up to 1/2 cup) until a thick yet pourable batter forms. You want the batter to naturally spread out when it hits the hot griddle.
4. Pour a generous 1/4 cup of batter onto the griddle. Let cook for a few seconds and then lay two or three of the reserved peach slices onto the pancake. Let cook for 2 to 4 minutes, or until bubbles rise to the surface and the bottom is golden brown, and then flip. Continue to cook until the second side is golden—about 2 to 3 minutes.
5. Remove pancake from griddle onto an oven-safe plate and place into a warm oven (170°F).
6. As you cook the remaining pancakes, prepare the peach sauce. Melt the butter in a pan over medium-low heat. Once melted, add peaches, sugar, molasses, vanilla and honey. Stir to combine and then sprinkle in rosemary and thyme. Continue to cook until peaches soften and herbs are fragrant. Keep warm over low heat until ready to serve.
7. When sauce and pancakes are ready, place a stack of pancakes onto a plate and top with warm peach sauce. Serve with maple syrup, powdered sugar and/or whipped cream.
Recipe and photograph courtesy of Lauren Habermehl of Frydae.
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