Brown-Butter Peach & Sweet Corn Griddle Cakes with Maple Yogurt

Serves 4 · 15 min prep · 20 min cook

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup cornmeal
• 2 tsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp kosher salt
• 1 1/4 cups buttermilk
• 2 large eggs
• 6 Tbsp unsalted butter
• 2 ripe peaches
• 1 cup fresh sweet corn kernels
• 1 cup plain Greek yogurt
• 1/4 cup pure maple syrup
• 1 tsp vanilla extract
• 1 Tbsp neutral oil for griddle

Instructions

1. 1Melt butter in a small saucepan over medium heat and continue cooking, swirling, until the milk solids turn deep golden brown and smell nutty, about 4 minutes; pour into a heatproof bowl to cool slightly.
2. 2In a large bowl whisk flour, cornmeal, baking powder, baking soda, and salt. In another bowl whisk buttermilk, eggs, vanilla, and the cooled brown butter until smooth.
3. 3Pour the wet mixture into the dry and stir gently until just combined; a few small lumps are fine. Fold in the fresh corn kernels.
4. 4Pit and dice one peach into small pieces and fold half of the diced peach into the batter; reserve the rest for topping.
5. 5Heat a griddle or large nonstick skillet over medium heat and lightly oil the surface. Scoop 1/4-cup portions of batter, spacing them apart, and cook until bubbles form on top and edges look set, about 2 to 3 minutes.
6. 6Flip and cook the second side until golden brown and cooked through, another 2 minutes. Keep finished cakes warm on a plate tented with foil while you finish the batch.
7. 7Stir Greek yogurt with maple syrup until smooth and lightly sweetened. Slice the remaining peach into thin wedges.
8. 8Stack the griddle cakes, dollop with maple yogurt, top with remaining peach pieces and a final drizzle of maple if desired, and serve warm.