Peach & Walnut Buttermilk Pancakes

These luscious pancakes make a beautiful addition to breakfast or brunch. If fresh peaches aren't available, feel free to substitute with canned peaches.

Ingredients

• 1½ ripe yellow peaches, peeled and diced
• 4 tablespoons sugar
• 2 cups all-purpose flour
• ¼ teaspoon kosher or sea salt
• 1 tablespoon baking powder
• ¼ cup vegetable oil
• 2 tablespoons butter, melted
• 2 eggs
• 1½ cups buttermilk
• ¾ cup toasted walnuts, chopped

Preparation

Sprinkle diced peaches with 2 tablespoons sugar, then set aside. If using canned peaches, drain the extra liquid from the can and set aside. 

Combine flour, remaining sugar, salt and baking powder in a medium-sized bowl. Create a well in the center, then add the oil, butter, eggs and buttermilk to the well. Mix with a wooden spoon (do not beat) until all ingredients are completely incorporated. Fold in peaches and walnuts.

Spoon ½ cup batter per pancake onto a hot, well-oiled flat top grill; use the bottom of the measuring cup to slightly spread pancake batter into even circles. Cook until bubbles begin to form, flip pancakes and cook on the other side until golden brown. Repeat process with remaining batter.

Keep pancakes in a 200ºF oven until all have been cooked. Serve while hot with warm maple syrup.

Techniques used in this recipe:

fold in

fold in: to combine delicate ingredients such as whipped cream or beaten egg whites with heavier ingredients by using gentle up-and-down circular motion with rubber spatula or wire whisk.

dicedice: to cut ingredients into small cubes (1/4 inch for small, 1/3 inch for medium, 3/4 inch for large).

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