Crepelike, fruity pancakes just peachy for our holiday morning

These actually turned out more like crepes than pancakes, but Hubby loved them—said the lightness (and thinness) of them made consumption seem less guilt-inducing than if he were ingesting a big ole thick flapjack.

Besides, tasting the flavorful chunks of peaches contained in the slim cake was easier that way.

This was our Memorial Day holiday morning breakfast—Sweet Peach Pancakes, inspired by a paen to peaches in the brand-new Southern Living issue. (Plenty of other gotta-try peach inspirations besides this one were contained therein. Expect to hear about them in future blogs.) This one contained a mixture of soft-wheat flour and cornmeal for the batter.

The peaches are hitting us so fast in our backyard orchard, I can hardly hatch up ideas fast enough. We’ve gifted sackloads of spare peaches to several friends, but the orange glow out my window from all those beautiful orbs still dangling from peach-tree branches is almost blinding. Beautiful peach crop this year!

Sweet Peach Pancakes

3/4 cup all-purpose soft-wheat flour

3/4 cup plain yellow cornmeal

2 tablespoons sugar

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt (or salt substitute)

1 1/4 cups buttermilk

2 large eggs (or 1/2 cup egg substitute)

2 tablespoons unsalted butter, melted

butter for skillet or griddle 

canola oil for skillet or riddle 

3 medium peaches (about 1/4 pound) unpeeled and cut into 10 thin wedges (or 2 medium peaches, diced, may be substituted)

garnishes: sweetened whipped cream, syrup, fresh mint (I used diced peaches themselves)

In a large bowl sift together first 6 ingredients. In a medium bowl whisk together buttermilk, eggs, and melted butter. Add buttermilk mixture to flour mixture; whisk just until combined. (If you are stirring in the diced peaches as a sub for the next step--placing sliced peaches on the griddle--add them at this time.) On a griddle or in a large nonstick skillet over medium heat melt a small amount of butter with oil. Place 3 peach wedges for each pancake on griddle; starting at outside edge of peach slices carefully pour 1/4 cup batter over each group of slices to form a circle. Cook pancakes 3 to 4 minutes or until tops are covered with bubbles and edges look dry and cooked. Turn and cook other sides 2 to 3 minutes or until golden. Transfer to a baking sheet; keep warm in a 300-degree oven. Repeat procedure with remaining peach slices and batter. Add more butter and oil to griddle as needed.  Makes 10 pancakes.