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.
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.
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.
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
Directions
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.
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.
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.
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.
