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Buttermilk Pancakes



1 can sliced California cling peaches 28 oz/796 mL
1 lemon 1
1/2 cup pure maple syrup 125 mL
3 cinnamon stick 3
8 slices fresh ginger 8
2 tsp vanilla 10 mL


1 cup each whole-wheat and all-purpose flour 250 mL
2 tsp baking powder 10 mL
1 tsp baking soda 5 mL
1 tsp salt 5 mL
2 cups buttermilk 500 mL
2 egg 2
1/4 cup melted cooled butter or vegetable oil 50 mL
2 tsp vanilla 10 mL
vegetable oil
cinnamon (optional)


1. Set peaches in a sieve set over a bowl and drain well. Add about half the liquid to a medium pot. Remove 2 wide strips of peel from lemon and squeeze out 1 tbsp (30mL) juice. Add to peach liquid along with maple syrup and spices. Bring to a boil, then simmer uncovered stirring occasionally until thickened slightly, about 10 – 20 minutes. Add peaches and vanilla.

2. Place flours, baking powder, soda and salt in a large bowl. In a separate bowl, whisk buttermilk with egg, butter and vanilla. Pour into flour mixture and stir just until blended.

3. Heat just enough oil in a large frying pan to coat bottom over medium-high heat. When hot, ladle about 1/3 cup (75 mL) batter into pan for each pancake. Cook until batter bubbles and pancake is golden on the underside, a couple of minutes. Turn and continue on other side a couple of minutes. Repeat with remaining batter. Serve compote over top and dust with cinnamon if you wish.

Serves 6

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