Peach and corn season is drawing to a close here in Colorado. I will miss them. Here’s a great brunch recipe for summer, during peach and corn season, so if you want to make it, get going. You can make it year round, with frozen peaches and kernel corn that you’ve roasted in a heavy skillet. But, it’s not quite the same. There are small chunks of peach and roasted corn in the pancakes, and it’s excellent served with more peach slices sweetened with a bit of maple syrup. The batter contains cornmeal, further boosting the corny flavor.
Peach and Roasted Corn Pancakes
1 ½ cups all purpose flour
½ cup yellow cornmeal
1 Tablespoon sugar
2 teaspoons baking powder (1 ¼ teaspoons if at mile-high altitude)
½ teaspoon baking soda
¼ teaspoon salt
1 ½ cups buttermilk
2 Tablespoons vegetable oil
1 egg, separated
2 egg whites
1 peach, peeled and cut into small dice
1 ear of corn, roasted and kernels cut from the cob (about 1 cup kernels)
In a large bowl, combine dry ingredients (flour through salt). In a medium bowl, combine buttermilk, oil and egg yolk. Whisk to blend. Add liquid to dry ingredients, stirring just to combine and eliminate lumps. In a clean bowl, beat the 3 egg whites until they hold stiff peaks. Fold into the batter. Fold in peach pieces and corn kernels.
Spray a skillet or griddle with non-stick cooking spray or brush with melted butter. Heat over medium heat until hot. Drop about 3-4 Tablespoons of batter onto griddle. Cook until bottom is golden-brown and bubbles form and pop on the top side. Flip and cook other side until golden-brown. Respray or brush griddle with more butter between batches. Serve with peach slices and maple syrup.
Adapted from Great Grains by Linda Drachman and Peter Wynne, Simon & Schuster, 1990.