“Different from the other recipes posted in that it contains cornmeal. From B. Jacks - winner of the month in a recipe contest sponsored by Canadian grocery store Metro. Note: I have posted the recipe as written, but I had to add almost 3/4 cup extra flour (I used white for the extra) as the batter was too runny. It may have been because I used medium grind cornmeal (fine grind may have been better) and I didn't let the batter sit. The peaches get nicely grilled which enhances the flavour and you really don't have to peel them - you don't taste the skin at all. Do keep the wedges thin so they lay flat in the pancake.”
12-14 pancakes

Ingredients Nutrition


  1. Sift together first 6 ingredients in a large bowl.
  2. Whisk together buttermilk, eggs, and melted butter in a medium bowl.
  3. Add buttermilk mixture to flour mixture, and whisk just until combined.
  4. Melt a small amount of butter with oil on a griddle or large nonstick skillet over medium heat. Place 3 peach wedges for each pancake on griddle; starting at outside edge of peach slices, carefully pour 1/4 cup batter over each group of slices to form a circle.
  5. Cook pancakes 3 to 4 minutes or until tops are covered with bubbles and edges look dry and cooked. Turn and cook other sides 2 to 3 minutes or until golden. Transfer to a baking sheet; keep warm in a 300° oven. Repeat procedure with remaining peach slices and batter, adding more butter and oil to griddle as needed.
  6. Note: We tested with White Lily All-Purpose Soft Wheat Flour.
  7. Note: 2 medium peaches, unpeeled and diced, may be substituted. Stir into batter at end of Step 1. Cook pancakes as directed, using 1/4 cup batter per pancake.

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