Grilled Peaches Griddlecake Recipe
Buttermilk griddlecakes filled and topped with warm sweet grilled peaches. Finished with toasted butter streusel and whipped cream. Served with two eggs any style, and your choice of hickory smoked bacon, pork or turkey sausage.
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Ingredients
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Grilled Peaches Griddlecake
Method
Preparation Steps
- 1
Make the Griddlecakes
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. In another bowl, whisk together the buttermilk, eggs, and vanilla extract. Pour the wet ingredients into the dry ingredients, mixing until just combined. Do not overmix.
- 2
Cook the Griddlecakes
Heat a non-stick skillet or griddle over medium heat and melt 1 tablespoon of butter. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown. Repeat with remaining batter, adding more butter as needed.
- 3
Grill the Peaches
While the griddlecakes are cooking, slice the peaches in half and remove the pits. Sprinkle the cut side with brown sugar and cinnamon. Grill the peaches, cut side down, on a preheated grill or grill pan for about 3-4 minutes, until caramelized and tender.
- 4
Prepare the Topping
In a small saucepan, melt the remaining butter. If desired, mix in additional brown sugar and cinnamon for the streusel topping.
- 5
