Ripe summer peaches cooked in tender pancakes and then served with maple bourbon browned butter!
These are some awesome pancakes!!! Light….fluffy….pretty….loaded….yummy…epic!
Deep into summer, fruits are just too beautiful to ignore! I tend to bring home more than we can possibly consume (or much much more….). What can I say, we are a fruit loving family but, it has to be sweet! Got a big sweet tooth, I suppose! Not so sweet ones end up in baked goods or pancakes in this case.
The pancake recipe can be used as is to make awesome pancakes. This is a twist on my basic pancake recipe , just made a touch easier! Replacing half of the flour with almond meal, not only adds good nutrition but also makes a tender pancake. Then, instead of stirring melted butter along with eggs and buttermilk, incorporating it into the flour, cuts down on the gluten formation. Buttermilk is a must have in my refrigerator! But, if you don’t have on hand, then add diluted plain yogurt or even 1 tablespoon vinegar stirred into 1 cup of milk (let stand for sometime).
Let’s talk about the star of the recipe, maple bourbon browned butter! What’s not to love?Browned butter is a game changer! Cook butter until it melts and starts to get golden in color. Cool to room temperature and then stir some maple syrup and bourbon,yesssss! Bourbon is optional if you are serving these for the little ones. In full disclosure, I whipped my browned butter, maple syrup and bourbon with a hand held mixer, to make them a little fluffy. This does not affect the recipe in any way, but just looks better.Store leftover butter in the refrigerator for a another batch later. This recipe makes more than you need for the pancakes.
Browned butter needs to made several hours before making pancake, as it needs time to cool down and thicken. Other ingredients can be mixed in before serving.
Almond Peach Pancakes with Maple Bourbon Browned Butter
Almond peach pancakes
1 cup all purpose flour
1 cup almond flour or almond meal
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons unsalted butter, room temperature
2 large eggs, lightly beaten
1 cup buttermilk
Maple bourbon browned butter
1 stick unsalted butter
3 tablespoons maple syrup
1/2 tablespoon bourbon (optional)
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1-2 peaches, very thinly sliced
unsalted butter, to cook pancakes
maple syrup, for serving
To make Almond peach pancakes,
Whisk together first 5 ingredients in a large bowl. Mix in the butter with your fingertips, until it resembles wet sand.
Whisk together eggs and buttermilk in another medium bowl, add to the dry ingredients and whisk until just mixed, do not over mix.
Preheat a griddle or a large non-stick saute pan over medium heat. Spread some butter all over the pan, pour 1/3 cup batter , spacing pancakes few inches apart. Place 3-4 peach slices on top of each pancake.Flip pancakes over when the bottom is deep golden brown and bubbles form on the top. Cook until the other side is golden brown and cooked through, about 4-5 minutes in total . Remove pancakes onto a platter and repeat with remaining batter.
To make maple bourbon browned butter,
Melt butter in a small saucepan, cook in medium heat until melted. Continue to cook until the butter gets light golden in color (keep stirring occasionally). Transfer to another bowl and let cool completely for several hours at room temperature.
Add maple syrup, bourbon, vanilla and salt. Whisk until very smooth.
Serve pancakes hot with some maple bourbon browned butter, sliced almonds and maple syrup.
Makes 11 pancakes