Peach-Cornmeal Skillet Pancakes with Hot-Honey Butter

Serves 4 · 15 min prep · 20 min cook

Ingredients

• 3 ripe peaches
• 3/4 cup yellow cornmeal
• 3/4 cup all-purpose flour
• 2 tsp baking powder
• 2 Tbsp granulated sugar
• 1/2 tsp kosher salt
• 2 large eggs
• 1 1/4 cups whole milk
• 5 Tbsp unsalted butter
• 1 tsp vanilla extract
• 3 Tbsp hot honey
• 1 Tbsp neutral oil

Instructions

1. 1Pit and thinly slice two of the peaches; dice the third into small pieces and set aside for folding into the batter. Keep the slices ready for topping.
2. 2In a large bowl whisk together the cornmeal, flour, baking powder, sugar, and salt until evenly combined.
3. 3In a separate bowl beat the eggs, then whisk in the milk, melted butter (reserve one tablespoon unmelted for the honey butter), and vanilla until smooth.
4. 4Pour the wet mixture into the dry ingredients and stir gently just until no dry streaks remain; a few lumps are fine. Fold in the diced peach pieces. Let the batter rest 5 minutes so the cornmeal hydrates.
5. 5Heat a large cast-iron skillet or griddle over medium heat and lightly brush with neutral oil. When a drop of water sizzles, scoop 1/4-cup portions of batter onto the surface, leaving space between pancakes.
6. 6Cook 2 to 3 minutes until bubbles form across the surface and the edges look set and lightly golden. Flip carefully and cook another 1 to 2 minutes until the undersides are golden brown and the centers spring back.
7. 7While the last batch cooks, stir the remaining soft butter with the hot honey in a small bowl until loose and spoonable.
8. 8Stack the warm pancakes on plates, fan the reserved peach slices over the top, and spoon the hot-honey butter so it melts into every crevice. Serve right away while the pancakes are fluffy and the fruit is juicy.