Warm Peach Syrup over Fluffy Buttermilk Pancakes

Published by Paula's Plate on

We are in the peak of peach season right now and I LOVE this time of year. Although, this also means that I often go overboard at the grocery store buying far more peaches than one person can actually eat. Luckily, my most recent over-purchase led to a great new recipe, warm peach syrup.

• The amount of sugar needed in this recipe will depend largely upon the sweetness of your peaches. Mine were sweet, but not overly sweet. If you have very ripe peaches, start with half the sugar and add more to taste. 
• This can also be made with frozen peaches, just measure out about 12-14 oz worth.
• If you don’t have buttermilk for your pancake batter, you can easily make your own “soured milk” by combining milk with a tablespoon or so of vinegar, and then letting it sit for about five minutes.

Warm Peach Syrup and Fluffy Buttermilk Pancakes

• 2 large, ripe peaches – peeled, pitted and sliced (about 12-14 oz. after slicing)
• 2 tbls. sugar – depending on the sweetness of your peaches, see my note above.
• 1 tbls. corn starch
• 1/4 tsp. cinnamon
• 1/2. tsp pure vanilla extract
• 1/3 cup water

• 3/4 – 1 cup buttermilk (depending on how thick you like your pancakes)
• If you don’t have buttermilk, you can create your own “soured milk” by combining 3/4 cup milk with 1 tbls. vinegar and let sit for about 5 minutes to sour.
• 1 cup all-purpose flour
• 2 tbls. white sugar
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 egg
• 1 tsp. vanilla
• 2 tbls. butter – melted
• cooking spray

1. Combine all ingredients in a medium sauce pan.
2. Heat over medium heat, stirring occasionally, until desired consistency is reached.
3. Serve over steaming hot pancakes and enjoy! (Or enjoy over ice cream, mixed in yogurt, stirred in plain oatmeal…I could go on and on)

1. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. 
2. Whisk egg, vanilla and butter into buttermilk. 
• See note above about thickness of pancakes, you can adjust between 3/4 and 1 cup of milk depending on how thick you like your pancakes.
3. Pour the flour mixture into the wet ingredients and whisk until lumps are gone. Set aside as your griddle heats.
4. Heat a large skillet over medium heat, and coat with cooking spray. 
5. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.
6. Serve warm and enjoy!