Brown-Butter Cornmeal Pancakes with Fresh Peach Compote

Serves 4 · 15 min prep · 20 min cook

Ingredients

• 1 cup fine cornmeal
• 3/4 cup all-purpose flour
• 3 ripe peaches
• 1 1/4 cups buttermilk
• 2 large eggs
• 6 tbsp unsalted butter
• 3 tbsp brown sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• 1 tsp vanilla extract
• 1/4 cup maple syrup
• 1/4 tsp ground cinnamon

Instructions

1. 1Melt butter in a small saucepan over medium heat; continue cooking, swirling, until the milk solids turn deep golden brown and smell nutty, about 3–4 minutes. Pour into a bowl to cool slightly.
2. 2Pit and dice two peaches. In the same saucepan, combine the diced peaches with brown sugar, cinnamon, and a splash of water; simmer over medium heat 6–8 minutes until juicy and slightly thickened into a compote. Stir in maple syrup and keep warm.
3. 3In a large bowl whisk together cornmeal, flour, baking powder, baking soda, and salt.
4. 4In another bowl whisk the eggs, buttermilk, cooled brown butter, and vanilla until smooth.
5. 5Pour the wet ingredients into the dry and stir just until combined; a few lumps are fine. Let the batter rest 5 minutes so the cornmeal hydrates.
6. 6Heat a griddle or large nonstick skillet over medium heat and lightly grease with the remaining butter. Scoop ¼-cup portions of batter, cooking 2–3 minutes until bubbles form and edges look set.
7. 7Flip and cook another 1–2 minutes until golden brown and cooked through. Keep finished pancakes warm on a plate tented with foil.
8. 8Slice the remaining peach. Stack the pancakes, spoon warm peach compote over the top, and garnish with fresh peach slices. Serve immediately.