SWEET PEACH PANCAKES
1-1/2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon baking soda
2 teaspoons cream of tartar
Pinch of fine sea salt
1 cup whole milk
1 large egg
1 tablespoon unsalted butter, melted
2 tablespoons canola oil, plus more if needed
2 to 3 peaches, pitted and thinly sliced
Sorghum, cane or maple syrup, for accompaniment
Combine the flour, sugar, baking soda, cream of tartar and salt in a bowl. Combine the milk, egg, and butter in a large liquid measuring cup. Add the wet ingredients to the dry ingredients and whisk jut until combined.
Preheat the oven to 300 degrees.
Heat an iron skillet over medium heat and lightly coat with canola oil. Add 2 peach slices, then ladle 1/4 cup of batter over the peaches for each pancake, cook only a few at a time.
Cook until the bubbles on top burst and the bottoms are golden brown, about 1 minute. Flip the pancakes and cook until golden brown, about 1 minute. Transfer to a baking sheet and place in the oven to keep warm. Repeat with remaining batter, adding more oil to the pan as necessary. Transfer to a warmed serving platter.
Serve hot or warm with sorghum, cane or maple syrup.
Makes 16 pancakes.