Tuesday, May 4, 2010

Buttermilk Pancakes with Peach Syrup

For Pancakes
Prep: 5 minutes cook: 10 minutes Easy Yield: 8 pancakes

2 cups flour
1 tsp baking soda
2 tsp baking powder
½ tsp salt
3 T sugar
1 egg, beaten
2 cups buttermilk
¼-½ stick butter, as topping for pancakes (optional)

Preheat the griddle to 325 degrees F. In a medium bowl combine flour, baking soda, baking powder, salt and sugar. In another bowl combine egg and buttermilk. Add egg mixture all at once to flour mixture and fold until moistened, but don‘t over mix. This will be lumpy, but it’s okay. Let it rest a few minutes to become activated. Spoon batter onto hot griddle or pan. Cook a few minutes or until many bubbles appear. Flip, and cook a few minutes more. Continue until all batter is cooked. Top with butter, if desired, and enjoy with your favorite syrup. This is a great recipe to try with your children but remember to supervise them around hot pans.

For Syrup
Prep: 2 minutes cook: 10 minutes Easy Yield: 2 cups

1 24oz. Can peaches in light syrup
1 tsp cinnamon
1 T corn starch
3 T cold water

Empty canned peaches into a small sauce pot. Add cinnamon and brown sugar, stir, and bring heat to medium-high. While that’s heating, combine corn starch and cold water in a small bowl. When the peaches begin to boil vigorously stir in corn starch, lower heat to medium and cook one to two minutes more, until thickened. Turn off heat immediately and enjoy over pancakes.

Note: I use canned peaches year round, but you can blanch fresh peaches, remove the skin and pit, slice and reserve a cup of the liquid. Continue from the second step.

Click here for a tutorial on NTV's Good Life!