Name This Dish Pancakes

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 to 6 servings
These fluffy pancakes are a celebration of summer. The batter combines cornmeal and flour for a touch of toasty sweet corn flavor. Topped with a colorful mixture of gently cooked peaches mixed with honey and raspberries and finished with maple syrup for the perfect combination of healthful and decadent. A total winner for your summertime breakfast table.


For the Fruit Topping:

For the Pancakes:


  1. 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.
  2. 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.
  3. 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.
  4. Top the pancakes with butter, maple syrup and the peaches and raspberries.