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Ginger Pancakes with Peach Compote
Serves 4 to 6
1 1/2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 large egg
1 cup buttermilk
1/4 cup whole milk
1 tablespoon unsalted butter, melted
2 tablespoons freshly grated, minced, or juiced ginger
3 tablespoons unsalted butter
Peach Compote (see recipe below), for serving
Sift together the flour, sugar, salt, baking soda and baking powder.
In a large bowl, whisk together the egg, buttermilk, milk, melted
butter, and fresh ginger. Add the dry ingredients. Stir until the flour
disappears, being careful not to over beat the batter.
Preheat the oven to 200 degrees F.
Melt 1/2 tablespoon of the butter in a large cast-iron skillet over
medium heat. Ladle about 1/4 cup of batter into the pan for each
pancake. Cook until bubbles appear and then flip and cook on the other
side, about 3 minutes total.
Transfer the pancakes to a platter and keep warm in the oven while
cooking the remaining batches, adding butter to the pan as needed. Serve
hot with warm Peach Compote.
Peach Compote
2 large, ripe peaches, sliced
1/4 cup real maple syrup
Pinch of salt
Juice of 1/2 lemon
Put the sliced peaches in a saucepan and add the maple syrup and salt.
Bring to a boil, stirring often. Reduce heat and simmer for 1 to 2
minutes, just until fruit is slightly softened. Remove from heat, taste,
and add more syrup if the fruit is too tart. Stir in the lemon juice.
Spoon onto Ginger Pancakes and enjoy!
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