Sunday, September 8, 2013
Roasted Corn and Peach Pancakes
Peach and Roasted Corn Pancakes
1 ½ cups all purpose flour
½ cup yellow cornmeal
1 Tablespoon sugar
2 teaspoons baking powder (1 ¼ teaspoons if at mile-high altitude)
½ teaspoon baking soda
¼ teaspoon salt
1 ½ cups buttermilk
2 Tablespoons vegetable oil
1 egg, separated
2 egg whites
1 peach, peeled and cut into small dice
1 ear of corn, roasted and kernels cut from the cob (about 1 cup kernels)
In a large bowl, combine dry ingredients (flour through salt). In a medium bowl, combine buttermilk, oil and egg yolk. Whisk to blend. Add liquid to dry ingredients, stirring just to combine and eliminate lumps. In a clean bowl, beat the 3 egg whites until they hold stiff peaks. Fold into the batter. Fold in peach pieces and corn kernels.
Spray a skillet or griddle with non-stick cooking spray or brush with melted butter. Heat over medium heat until hot. Drop about 3-4 Tablespoons of batter onto griddle. Cook until bottom is golden-brown and bubbles form and pop on the top side. Flip and cook other side until golden-brown. Respray or brush griddle with more butter between batches. Serve with peach slices and maple syrup.
Adapted from Great Grains by Linda Drachman and Peter Wynne, Simon & Schuster, 1990.