buttermilk pancakes with chunky peach sauce

Maybe it was because we finally had a few cool mornings and evenings, or perhaps it was that little bowl of peaches sitting on the counter that had me wake up with a lust for buttermilk pancakes with peaches.  I couldn't ignore that longing for more than 24 hours, so hungry I was for that first forkful.  So here they are:  puffy plump pancakes and a mouthful of juicy peaches with a spoonful or two of our glorious local honey.


Buttermilk Pancakes:

Makes six small pancakes.

1 cup King Arthur flour
pinch of kosher salt
1 tablespoon sugar
1 teaspoon baking powder
pinch of nutmeg, or a few scrapings on a grater
1 tablespoon mild olive oil or melted butter
1 large egg
3/4 cup buttermilk
2 tablespoons water

Mix the flour, salt, sugar, baking powder, and nutmeg in a bowl.

Add the egg, buttermilk, oil or butter, and water to the dry ingredients and whisk until blended.  Use one small ladleful for each 4 inch pancake.

Cook pancakes on medium, using a mild oil or melted butter.  They cook quickly, and are very fluffy, so keep your eye on them.

*****

Chunky Peach sauce:

You'll need enough peaches to make at least one cup of mashed pulp.  First, dip the peaches into a pot of boiling water, leave for a few minutes, then spoon them out.  When cooled, the skins will pull right off.  

In a small pot place:

1 cup or more mashed or diced peaches
1/2 cup freshly squeezed orange juice
2 tablespoons sugar
a quick squeeze of half a lemon

Simmer gently until slightly thickened, then spoon onto pancakes, and drizzle a little honey over the peaches and pancakes. 

Happy eating!