Name: Name This Dish Pancakes
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 to 6 servings
Ingredients: 4 ripe peaches, cut into wedges; 2 teaspoons fresh lemon juice; 2 tablespoons sugar; 4 tablespoons salted butter; 1/4 cup honey; 1 cup raspberries; 1 1/2 heaping cups yellow cornmeal; 1 1/2 cups all-purpose flour; 1/4 cup sugar; 2 tablespoons baking powder; 1/2 teaspoon kosher salt; 2 1/4 cups whole milk, plus more if needed; 1 tablespoon distilled white vinegar; 1 tablespoon pure vanilla extract; 2 large eggs; 4 tablespoons salted butter, melted, plus more for the skillet and for topping; Maple syrup, for topping

Directions

Make the fruit topping: Toss the peaches with the lemon juice and sugar in a bowl. Melt the butter in a medium skillet over medium heat. Add the peaches and cook, stirring, until slightly softened, about 3 minutes. Remove from the heat and stir in the honey until it melts and coats the peaches. Transfer to a bowl and gently stir in the raspberries.
Make the pancakes: Preheat the oven to 200˚F. Put a rack on a baking sheet and place it in the oven. Whisk together the cornmeal, flour, sugar, baking powder and salt in a large bowl. In a separate bowl, whisk the milk, vinegar, vanilla and eggs. Pour the milk mixture into the cornmeal mixture and stir gently. Stir in the melted butter. If the batter is too thick, add a splash of milk.
Melt about 1 tablespoon butter in a large cast-iron skillet over medium-low heat. Add 1/4 cup batter per pancake and cook until golden brown, about 2 minutes per side. Keep warm in the oven. Repeat with the remaining batter, adding more butter as needed.
Top the pancakes with butter, maple syrup and the peaches and raspberries.

Photograph by Con Poulos

Name This Dish Pancakes

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