Name This Dish Pancakes
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 626
- Total Fat
- 21
- Saturated Fat
- 12
- Carbohydrates
- 97
- Dietary Fiber
- 5
- Sugar
- 39
- Protein
- 12
- Cholesterol
- 112
- Sodium
- 709
- Total: 30 min
- Active: 30 min
Ingredients
For the Fruit Topping:
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
For the Pancakes:
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.