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Buttermilk Pancakes with Peach Topping

Mar 30, 2012 09:54PM ● By Anonymous

Serves 4

1 ½ cups all-purpose flour
3 ½ teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 ¼ cups milk
1 teaspoon vanilla
1 egg
3 tablespoons butter, melted

In a large bowl, sift together the flour, baking powder, salt, and sugar. Mix in the milk, egg, and butter until smooth. Heat a griddle or pan over medium-high heat. Using a measuring cup, pour ¼ cup batter on the griddle. Cook until small bubbles begin to appear and the edges look dry, and then flip.

Peach Topping

If you froze any peaches this summer, this is a great way to use them.
2 cups peaches, chopped (frozen is fine)
½ cup sugar
¾ cup orange juice
¾ cup water
¼ teaspoon nutmeg
½ teaspoon cinnamon
1 ½ tablespoons cornstarch
¼ cup cold water

Heat the peaches in a large saucepan over medium heat. Add the sugar, orange juice, water, and spices, and bring everything to a simmer. Stir continuously without letting the mixture come to a boil. Combine the cornstarch and cold water in a small bowl until the cornstarch is dissolved. Whisk into the peach mixture and stir until the sauce has thickened. Serve over the pancakes.