Peach Cornmeal Pancakes

Serves 4 · 15 min prep · 18 min cook

Ingredients

• 3/4 cup fine yellow cornmeal
• 3/4 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 2 tablespoons sugar
• 2 large eggs
• 1 1/4 cups buttermilk
• 3 tablespoons unsalted butter, melted
• 2 medium ripe peaches
• 2 tablespoons fresh basil leaves
• 2 tablespoons neutral oil or butter for the pan
• 1/2 cup maple syrup for serving
• 1 teaspoon extra-virgin olive oil

Instructions

1. 1In a large bowl whisk together the cornmeal, flour, baking powder, salt, and sugar until evenly combined.
2. 2In a separate bowl beat the eggs with the buttermilk and melted butter until smooth.
3. 3Pour the wet mixture into the dry ingredients and stir gently just until no dry pockets remain; a few small lumps are fine. Let the batter rest 5 minutes so the cornmeal hydrates.
4. 4Dice one peach into small pieces and fold them into the batter along with most of the torn basil. Slice the second peach into thin wedges for topping.
5. 5Heat a large nonstick skillet or griddle over medium heat and lightly coat with oil or butter. The surface is ready when a drop of water sizzles.
6. 6Scoop batter per pancake onto the hot surface, spacing them apart. Cook until bubbles form across the top and the edges look set, about 2–3 minutes.
7. 7Flip carefully and cook the second side until golden brown and cooked through, another 1–2 minutes. Transfer finished pancakes to a warm plate and repeat with remaining batter.
8. 8Stack the pancakes, top with fresh peach wedges, a drizzle of maple syrup, a few remaining basil leaves, and a tiny thread of olive oil. Serve immediately while hot and fragrant.