Buttery Buttermilk Pancakes with Peach Sauce

Buttery Buttermilk Pancakes with Peach Sauce
Serves 2 or 3

Pancakes
1/4 cup butter, melted
2 eggs
1 cup buttermilk (increase for thinner, pour-able batter)
1 – 1 1/4 cup flour
1 Tbsp. sugar
1/4 tsp. salt (can omit)
2 tsp. baking powder

Grease a skillet or griddle (can grease it using a small amount of oil or butter on a paper towel) and heat over medium heat until hot.

Beat eggs in bowl with a whisk or fork. Add buttermilk and blend well. Stir in melted butter. Add flour, sugar, salt and baking powder and mix well with a wooden spoon or whisk, until batter is smooth. Batter will be very thick and impossible to pour, but pancakes will also be nice and thick. If you want a little thinner batter and pancakes, increase buttermilk to, say, 1 1/4 or 1 1/2 cups.

Spoon about 1/4 cup of batter onto hot skillet and spread out into a circle. Cook until edges start to set, bubbles begin to show on top, and bottom is golden brown (about 3 – 5 minutes).

This pancake is ready to flip.

Flip and cook other side for a minute or two, until it has stopped rising, and is light brown on the bottom. Continue making pancakes until batter is gone. Serve hot, topped with fruit sauce, or butter and syrup, jam or honey.

Buttermilk Substitute: 1 cup of milk soured with 1 Tbsp. vinegar can be substituted for cup of buttermilk.

Fruit Sauce
2 cups fresh or frozen fruit (approx.) – eg. peaches, blueberries, or strawberries
1 cup water
1/2 cup sugar

Bring to a boil, then simmer until fruit is soft and liquid is thick and syrup-y, about 30 minutes.