Disclosure Statement: "My attendance at the Blog Brûlée is partially funded by Sponsors of the Blog Brûlée, and I received a discounted registration to the event in exchange for writing this post. Opinions expressed are my own. I was not compensated for my time.”
Today marks one week's time before I board a plane to Burlington, VT to attend my first-ever blogging conference! This isn't just any blogging conference, however. Blog Brûlée is a conference founded last year by several rock star dietitians that I've always looked up to and admired. Conference attendees are a small group of invite-only registered dietitian and healthy lifestyle bloggers who come together for a weekend of networking, brainstorming, eating, learning, and encouraging each other in the quest to "set fire to better blogs."
Getting invited to attend has most certainly been a highlight of the year for me, as I've loved reading what attendees from last year had to say about their experience with regards to growing their blogs, improving their photography, and offering an improved, more helpful experience to their readers. And I'm not going to lie - I'm also REALLY excited about visiting Vermont for the first time! I've never been to this part of New England before and can't wait to take in the beautiful scenery at Smuggler's Notch, which is the resort sponsor for the conference.
From what I've heard from past attendees, I can be confident that some type of brûléed confection will be on the menu during our stay. It may or may not be a classic crème brûlée but I'll be fine with just about anything that's crunchy and caramelized!
To honor the theme of the conference, I was inspired to make the Brûléed Peach Cornmeal Pancakes. A few things led to this inspiration: 1. I can't stop thinking about the blueberry cornmeal pancakes that I had from the Soulard Coffee Garden this summer, 2. I bought 5 pounds of peaches for $5 from the farmer's market last weekend that were begging to be used, and 3. the idea of caramelizing thinly sliced peaches into a pancake sounded fun.
Now you all know how strongly I feel about making the late days of summer last as long as possible (see this post), and that idea is clearly brought to life in the elements of the pancake "situation" I'm presenting to you today. The cakes have a distinct cornmeal flavor that's kissed with honey, reminding me of the sweet summer corn we've enjoyed this season. The caramelized peaches and fresh peaches I serve on top are unmistakably "summer." I like to serve them with a simple dollop of plain yogurt and a drizzle of local honey - preferably with bits of honey comb on top. A southern girl's got to have her honey with her cornbread - or corn pancakes in this case!
Brûléed Peach Cornmeal Pancakes
- ¾ cup white whole wheat flour or whole wheat pastry flour
- ¾ cup yellow cornmeal
- 2 tablespoons brown sugar plus a little extra for sprinkling on top of the peaches
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground ginger
- 3 tablespoons butter melted and cool, plus extra as needed for your skillet
- 1 cup lowfat buttermilk
- 2 large eggs
- ½ teaspoon vanilla
- 2 medium-size ripe peaches, thinly sliced
- Optional toppings: plain yogurt local honey with the comb, and more freshly sliced peaches.
- Have a large baking sheet ready in an oven preheated to 170 degrees to place pancakes on as you cook them.
- ]In a medium-sized bowl, combine the flour, cornmeal, brown sugar, baking powder, baking soda, salt, cinnamon, and ginger with a fork. Use the fork to break up any bits of brown sugar.
- Use your fork again to combine the buttermilk, cooled melted butter, eggs, and vanilla in a small bowl.
- Make a well in the center of the dry flour mixture and pour the liquid buttermilk mixture into the center of it. Stir till the ingredients are just combined.
- Let your pancake batter sit for a few minutes while you heat a nonstick skillet over medium-low heat. If you haven't already sliced your peaches, now would be a good time! Be sure to have your peaches, a little extra butter and brown sugar near your skillet before you start cooking the pancakes.
- Melt a little butter in your skillet - if it sizzles, then you are ready to start making the pancakes. Ladel about a ¼ cup of the batter into the skillet for each pancake. Cook for 2-3 minutes before flipping; you'll know they are ready to flip when you see tiny bubbles forming on the edges of the batter.
- Before you flip each pancakes, add 2-3 slices of peach to the top of the batter and sprinkle a tiny bit of brown sugar on top. Flip and continue cooking for 1-2 minutes until the peaches are cooked into the batter. They should caramelize a bit on the top, but not enough to burn and stick to your pan!
- Place cooked pancakes onto the baking sheet in your preheated oven and continue the above process until you've used up all your batter.
- Serve the pancakes warm and top as desired with yogurt, freshly sliced peaches, and a drizzle of honey. Pancakes will keep in an airtight container in your refrigerator for up to 3 days.