
Ingredients
- 1½ cups self raising flour
- ¼ teaspoon ground cinnamon
- ¼ teaspoon flaked salt
- 1½ cups buttermilk
- 1 tablespoon pure maple syrup
- ½ teaspoon vanilla extract
- 2 large free - range eggs
- 1 teaspoon unsalted butter, optional
- 2 peaches, halved, stones discarded
Method
1. Combine flour, cinnamon & salt in a large bowl.
2. Combine the buttermilk, eggs, maple syrup, and vanilla extract in a large jug and whisk well. Pour liquid ingredients into the bowl and dry ingredients stir until just combined (dry sections are OK).
3. Turn on the Grill and set to 160°C.
4. Once preheated, use a ¼-cup measure, drop batter onto preheated Griddle (if you like extra-buttery pancakes, put 1 teaspoon of butter on each plate and melt before dropping batter onto bottom plate), and set the count-up timer. Cook pancakes until bubbles form, about 2-3 minutes; flip and cook until done, about 1 minute longer.
5. Transfer to warm plates to serve.
6. Repeat until all the batter is used.
7. Place peaches flesh side down on the griddle plate for 3-4 minutes, leaving the plates open, until just caramelized.
8. Serve pancakes topped with peach and maple syrup and vanilla ice-cream if desired.