Peach Cornmeal Pancakes

These pancakes are what summer Sunday mornings are made of. Mr. J and the little one went to a bike path nearby and I had some time to myself! With my four legged sous-chefs, of course. These pancakes are fluffy and have a cornmeal texture and flavor with juicy peach. I made a whole batch, despite eating breakfast by myself. I popped some into the fridge for later this week and the rest went into the freezer.
The Three Bite Rule - Peach Cornmeal Pancakes

Peach Cornmeal Pancakes

Ingredients:

1 1/4 cups cornmeal
1 1/4 cups flour
1/4 cup sugar
2 tablespoons baking powder
1/2 teaspoon salt
2 cups milk
1/4 cup half & half or whole milk
2 eggs
1 tablespoon vanilla
4 tablespoons melted butter
1 peach or nectarine
2 tablespoons sugar
2 tablespoons maple syrup

Directions:

Mix together the dry ingredients: cornmeal; flour; sugar; baking powder; and salt. Mix together the wet: milk; cream; eggs; and vanilla.
The Three Bite Rule - Peach Cornmeal Pancakes
Then mix together the wet and dry – gently, and add in the melted butter and stir.
Chop the peach/nectarine into thin slices then diced. Half goes into a small pot with water, sugar, and syrup to boil and thicken for about 5 minutes.
The Three Bite Rule - Peach Cornmeal Pancakes
Heat a large pan or griddle to medium heat and spray generously with non-stick spray.
Ladle small scoops onto the hot griddle. Let cook for a minute or two and add in a few pieces of peach onto each pancake. Wait patiently for the pancake to bubble, puff, and get golden brown before flipping.
The Three Bite Rule - Peach Cornmeal Pancakes
Serve with peach topping and extra syrup.
The Three Bite Rule - Peach Cornmeal Pancakes

Enjoy!

My first two were crumbly messes. I didn’t let them cook long enough. Be patient. Do a yoga position and some breathing before trying to flip. They get delightfully golden and crispy…if allowed to cook enough. If regular pancakes take 2 minutes, these take 5.

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