Fluffy Pancakes, with optional Grilled Summer Peaches

Fluffy Pancakes, with optional Grilled Summer Peaches

Well, what can I say. These pancakes are amazing. Capital A. I do add the additional step of whisking egg whites to stiff peaks. Trust me, this extra step is not a waste of your time. It really pays off for that perfect light as air texture!

How about making these for your next brunch party?!

I just love summer peaches so much! I try to incorporate them into every recipe imaginable. But if you are looking at this recipe when they are no longer in season, no problem – use any other fruit to brighten up these delicious pancakes! How about bananas and chocolate hazelnut spread?!

Yields4 Servings

 2 cups flour
 ¼ tsp salt, heaping
 1 tbsp sugar
 1 tsp baking powder
 ½ tsp baking soda
 2 ½ cups buttermilk
 2 eggs, separated
 ¼ cup unsalted butter, melted and cooled
 4 peaches
 oil for frying
 Anything else you wish to serve with your pancakes: sweetened whipped cream, maple syrup, fruit preserves, additional fruit, mint leaves, honey, sprinkle of cinnamon, etc.

1

Combine flour, sugar, salt, baking powder and baking soda. Mix well and set aside.

Place buttermilk into a large bowl. Separate eggs. Add egg yolks and butter to the buttermilk bowl, whisk to combine.

Whip egg whites to stiff peaks. Gently fold them into the yolk-buttermilk mixture. Expect plenty of lumps from all the egg whites - this is what is going to give these pancakes the extra fluffy texture.

Preheat the oven to the lowest setting.

2

Halve the peaches. Then slice each half into 2-3 pieces. You can quickly grill these pieces on your grill, over medium heat for 2 minutes per side. Alternatively, heat a large cast iron skillet. Grease it lightly. Pan sear your peaches for 2-3 minutes per side until nicely caramelized.

3

Gently sift the dry ingredients over the egg mixture and fold with a rubber spatula. Again, very gently - as overmixing will prevent these pancakes from being fluffy. Only fold until just barely combined. Allow the mixture to rest for 5 minutes.

While the batter is resting, heat 1 large 12" skillet over medium heat for around 4-6 minutes, until very hot. Gently rub the skillet with oil, using a paper towel.

4

When the skillet is hot, add 3 pancakes at a time using 1/4 cup measure. Set the timer and allow the pancakes to cook for 2 - 2.5 minutes until the bottoms are golden brown and you can see some bubbles on the surface. Flip the pancakes and cook for about 1 - 1.5 minutes or so until the bottom is golden brown. The internal temperature of pancakes should be 175-200°, try not to overcook.

Transfer the pancakes to a parchment-lined baking sheet and place in the oven to keep warm. Continue cooking the remaining batches. Serve warm with grilled peaches and any other toppings of choice.

Ingredients

 2 cups flour
 ¼ tsp salt, heaping
 1 tbsp sugar
 1 tsp baking powder
 ½ tsp baking soda
 2 ½ cups buttermilk
 2 eggs, separated
 ¼ cup unsalted butter, melted and cooled
 4 peaches
 oil for frying
 Anything else you wish to serve with your pancakes: sweetened whipped cream, maple syrup, fruit preserves, additional fruit, mint leaves, honey, sprinkle of cinnamon, etc.

Directions

1

Combine flour, sugar, salt, baking powder and baking soda. Mix well and set aside.

Place buttermilk into a large bowl. Separate eggs. Add egg yolks and butter to the buttermilk bowl, whisk to combine.

Whip egg whites to stiff peaks. Gently fold them into the yolk-buttermilk mixture. Expect plenty of lumps from all the egg whites - this is what is going to give these pancakes the extra fluffy texture.

Preheat the oven to the lowest setting.

2

Halve the peaches. Then slice each half into 2-3 pieces. You can quickly grill these pieces on your grill, over medium heat for 2 minutes per side. Alternatively, heat a large cast iron skillet. Grease it lightly. Pan sear your peaches for 2-3 minutes per side until nicely caramelized.

3

Gently sift the dry ingredients over the egg mixture and fold with a rubber spatula. Again, very gently - as overmixing will prevent these pancakes from being fluffy. Only fold until just barely combined. Allow the mixture to rest for 5 minutes.

While the batter is resting, heat 1 large 12" skillet over medium heat for around 4-6 minutes, until very hot. Gently rub the skillet with oil, using a paper towel.

4

When the skillet is hot, add 3 pancakes at a time using 1/4 cup measure. Set the timer and allow the pancakes to cook for 2 - 2.5 minutes until the bottoms are golden brown and you can see some bubbles on the surface. Flip the pancakes and cook for about 1 - 1.5 minutes or so until the bottom is golden brown. The internal temperature of pancakes should be 175-200°, try not to overcook.

Transfer the pancakes to a parchment-lined baking sheet and place in the oven to keep warm. Continue cooking the remaining batches. Serve warm with grilled peaches and any other toppings of choice.

Fluffy Pancakes
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