Skillet buttermilk peach pancake

It's breakfast... but also dinner and dessert! A cross between two of my favorite foods: peach dumplings and apple pancakes.

YUM!

4 large eggs
1 cup buttermilk
1/2 teaspoon vanilla extract
Kosher salt
1 1/4 cups all-purpose flour (150 grams)
5 tablespoons unsalted butter
1/2 cup light brown sugar
1 teaspoon ground cinnamon
2 pounds peaches (or apples¹), pitted and sliced (~1/4 inch thick slices)

1. Preheat your oven to 400°F.

2. In a bowl, whisk together the eggs, buttermilk, vanilla, and 1/2 teaspoon salt. Stir in the flour until just combined and set aside.

3. Heat a 12-inch cast iron skillet² over medium heat. Melt the butter and stir in a pinch of salt, brown sugar, and cinnamon. Add peaches and cook over medium-low heat for about 5 minutes (7-8 minutes for apples), until just slightly softened. Do not overcook them because they will get even more cooked in the oven.

4. Pour the batter evenly over the peaches and move the skillet to the oven. Bake for about 12 minutes, until the batter has just set.

5. Remove from the oven and dig in!

1. Switching from peaches to apples? Also a great choice, especially when peaches are out of season! It’s a classic at The Original Pancake House. I’d recommend peeling and cooking them in the butter/cinnamon mixture for ~2 minutes longer than you would with peaches. Otherwise, the steps are the same.

2. For a smaller cast iron skillet, you’ll need to cut back on the peaches AND batter. I’d recommend cutting everything down to 3/4 of the original recipe. And if you don’t own any kind of cast iron skillet, you can first sautee the peaches in a regular skillet, then transfer them into a large glass baking dish (you’ll want to have generously buttered that or sprayed it with cooking spray) before adding the pancake batter to the top. You will likely need to add a few minutes to the baking time since it does not have the retained heat from the skillet to speed the cooking process.