Black-Walnut Pancakes with Peach Compote
Prep Time:
10 mins
Total Time:
18 mins
Servings:
4 to 6 servings
Ingredients
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1 cup self-rising flour*
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1 tablespoon light brown sugar
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1/2 teaspoon salt
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1/4 teaspoon baking soda
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1 large egg
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1 cup whole buttermilk
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1/2 teaspoon vanilla extract
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2 tablespoons butter, melted
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1/3 cup chopped black walnuts
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1 recipe Peach Compote (Recipe follows.)
Peach Compote
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3 cups peeled, chopped peaches, divided
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1/2 cup firmly packed light brown sugar
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1/3 cup water
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2 tablespoons honey
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1 teaspoon vanilla extract
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1/8 teaspoon ground cinnamon
Directions
1.
In a medium bowl, combine flour, brown sugar, salt, and baking soda. Set aside.
2.
In a separate bowl, beat egg. Stir in buttermilk and vanilla. Add dry ingredients to egg mixture, stirring to combine. Fold in butter and walnuts.
3.
Heat a well-buttered griddle or cast-iron skillet over medium heat. For each pancake, ladle 1/4 cup batter onto griddle, adding more butter as needed to prevent sticking. If using a skillet, do not crowd with more than two pancakes at a time.
4.
Cook pancakes for approximately 4 minutes per side, turning only once when bubbles form in batter. Serve hot with additional butter and Peach Compote.
Peach Compote:
In a medium saucepan, combine 2 cups peaches and remaining ingredients. Cook over medium-high heat, stirring occasionally, for 20 minutes, or until thick. Remove from heat and stir in remaining 1 cup peaches. Serve hot.
Tip:
*If self-rising flour is not available, place 1 1/2 teaspoons baking powder and 1/2 teaspoon salt in a 1-cup dry measuring cup and fill to the rim with all-purpose flour.
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