Fluffy, sweet buttermilk pancakes loaded with fresh peaches and then topped with sautéed peaches infused with a hint of woodsy rosemary and vanilla.
180gramsall-purpose flourapprox. 1 1/2 cups
Rosemary Thyme Peach Sauce
Preheat a lightly greased frying pan or griddle over medium-high heat (about 350°F).In a food processor, pulse half of the sliced peaches for a few seconds. You want there to be some larger pieces remaining. Remove peaches from the food processor and into a large mixing bowl.Next, add melted butter, egg and vanilla extract and whisk until combined. Add 1 cup of the buttermilk to the bowl and then begin to mix in remaining dry ingredients. Stir to combine and then gradually add additional buttermilk (up to 1/2 cup) until thick, yet pourable batter forms. You want the batter to naturally spread out on its own when it hits the hot griddle. Now, pour a generous 1/4 cup of batter onto the griddle. Let cook for a few seconds and then lay 2-3 of the reserved peach slices onto the pancakes. Let cook for 2-4 minutes, or until bubbles rise to the surface and the bottom is golden brown, then flip. Continue to cook until the second side is golden—about 2-3 minutes. Remove pancake from griddle onto an oven-safe plate and place into a warm oven (170°F) while you cook the remaining batter.As you cook the remaining pancakes, prepare the warm peach sauce. Melt the butter in a pan over medium-low heat. Once melted, add peaches, sugar, molasses, vanilla and honey. Stir to combine and then sprinkle in rosemary and thyme. Continue to cook until peaches soften and herbs are fragrant. Keep warm over low heat until ready to serve.When sauce and pancakes are ready, place a stack of pancakes onto a plate and top with warm peaches. Serve with maple syrup, powdered sugar and/or whipped cream.