Buttermilk Pancakes with Warm Maple Peaches and Cream

Chocolate University

Buttermilk Pancakes with Warm Maple Peaches and Cream

Here is one of this month’s release for the monthly kitchen-tested recipes:
+ Buttermilk Pancakes with Warm Maple Peaches and Cream

Tip: Place cream cheese in a microwave-safe bowl and heat for 10-15 seconds for creamier results.

Note: Give the pancakes approximately one minute to set up before flipping. They should be ready to flip once bubbles begin to appear in the batter.

Prep time: 20 minutes
Cook time: 20 minutes*
Yields: approximately 15-16 pancakes**

* Cook time based on preparing 3 pancakes at a time.
** Using scant one-quarter cup batter per pancake

Ingredients:

2 oz. cream cheese, room temperature
¼ c. Greek yogurt
1 t. vanilla extract
¼ c. real maple syrup, divided
2 c. all-purpose flour
1 T. sugar
2 t. baking powder
½ t. baking soda
¼ t. salt
2 large eggs, whisked
2 c. buttermilk
3 T. unsalted butter, divided***
1 T. vegetable oil
2 large firm peaches, pitted and sliced

*** Melt two tablespoons unsalted butter before combining the wet ingredients.

To serve:
Additional maple syrup and chopped pecans

Directions:

1. Combine softened cream cheese, Greek yogurt, vanilla extract, and one tablespoon maple syrup in a medium bowl. Whisk to combine and set aside.

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2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.

3. In a separate bowl, whisk together the eggs, buttermilk, two tablespoons melted butter, and vegetable oil.

4. Pour wet ingredients into the dry ingredients and gently mix to combine. Do not overmix. Set aside.

5. Melt remaining butter in a skillet set over medium heat. Add the sliced peaches and remaining maple syrup and cook, stirring occasionally, for 5 minutes. Remove from heat and set aside.

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6. Heat a non-stick griddle or large well-seasoned cast iron skillet over medium heat. Pour a scant ¼ cup of batter per pancake and cook until golden brown, approximately 1 minute per side. Repeat with remaining batter.

Tip: Reduce heat to just below medium if pancakes become too dark before they are cooked through.

7. Once the last pancakes are on the griddle, return the peaches to medium heat until heated through, approximately 2 minutes.

8. To serve, stack 3-4 pancakes on a plate and top with some of the warm peaches, a dollop of the vanilla cream cheese, chopped pecans, and a drizzle of real maple syrup. Enjoy!

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