our local farmers' market opened on friday! hooray for fresh fruits and veggies at great prices!
we stopped by the farmers' market on opening day, and we bought 5 huge zucchini, a bunch of green beans, and several peaches.
fresh summer peaches . . . need i say more?
there are so many recipes that we can make with these peaches, but we put them to good use on saturday morning in pancakes!
we peeled and diced the peaches and put them inside of cornmeal pancakes. (remember when we made cornmeal waffles a few months ago?)
the fresh peaches got warm on the griddle, and they were absolutely delicious combined with the cornmeal. we poured warm maple syrup over the top of the pancakes and they were so good!
peach cornmeal pancakes
prep time: 5 minutes
cooking time: 5 minutes
yields: 3 servings
adapted from myrecipes.com
3/4 cup all-purpose flour
3/4 cup cornmeal
2 tablespoons granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/4 cups buttermilk
2 large eggs
1 tablespoon salted butter, melted
2 medium fresh peaches, peeled and diced
combine the flour, cornmeal, sugar, baking powder, and baking soda in a large bowl. add in the milk and eggs and whisk until just combined. stir in the melted butter. heat a lightly buttered griddle or frying pan on medium heat. pour 3 tablespoons of batter onto the griddle for medium pancakes. drop a few diced pieces of peaches in each pancakes. cook for 3 minutes, until small bubbles begin to form. flip the pancakes when they start to bubble, then cook for 2-3 minutes, until they are golden brown and cooked throughout. once cooked, transfer the pancakes to a baking sheet and place in a preheated 200 degree F oven to keep warm while you cook the remaining pancake batter. serve warm with warm maple syrup.