I love this rich warm peach sauce, the brown sugar and butter give it a caramel flavor and just perfect for a summer pancake breakfast - or spoon over vanilla ice cream or raspberry sorbet.
1 pound peaches, skin removed, cut into ½” chunks
½ cup brown sugar
6 tablespoons butter
Pinch of salt
½ teaspoon vanilla extract
In a heavy saucepan combine all the ingredients except the vanilla
Bring to a boil, stirring constantly for about 3 minutes our until the peaches are soft and the sauce is slightly thickened
Remove from the heat and add the vanilla
Sweet Sorghum Pancakes
1 1/2 cups sweet sorghum flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons salted butter melted
1 cup buttermilk room temperature
1 teaspoon vanilla extract
2 large eggs. beaten
1/2 cup water
butter for the pan
Combine the dry ingredients in one bowl, and the wet in another.
Add the wet ingredients to the dry ingredient bowl and mix until just combined.
Heat a sauté pan to medium high heat and add a small amount of butter, ladle the batter (about 3-4 tablespoons per pancake) into the pan, let cook undisturbed for a couple of minutes, flip when lightly brown on the bottom - removed when cooked through.
Continue until all of the batter is used up.