# Components:
→ Pancakes
01 - 2 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 2 cups buttermilk
07 - 2 large eggs
08 - 1/4 cup unsalted butter, melted and cooled
09 - 1 teaspoon vanilla extract
10 - Butter or oil, for cooking
→ Cinnamon-Peach Compote
11 - 4 large ripe peaches, peeled, pitted, and sliced or 4 cups frozen peaches, thawed
12 - 1/3 cup brown sugar
13 - 1 teaspoon ground cinnamon
14 - 1/8 teaspoon ground nutmeg
15 - 1 teaspoon lemon juice
16 - 1 tablespoon cornstarch mixed with 2 tablespoons water
→ Whipped Cream
17 - 1 cup heavy whipping cream, cold
18 - 2 tablespoons powdered sugar
19 - 1/2 teaspoon vanilla extract
# Directions:
01 - Combine sliced peaches, brown sugar, cinnamon, nutmeg, and lemon juice in a medium saucepan. Cook over medium heat, stirring occasionally, until peaches soften and begin to release juice, 5 to 7 minutes. Stir in cornstarch slurry and simmer until thickened, about 2 to 3 minutes. Remove from heat and set aside.
02 - In a chilled bowl, beat heavy cream with powdered sugar and vanilla using an electric mixer or whisk until soft peaks form. Refrigerate until ready to serve.
03 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, mix buttermilk, eggs, melted butter, and vanilla extract. Pour liquid mixture into dry ingredients, stirring gently until just combined. Do not overmix; some lumps are normal.
04 - Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil. Pour 1/4 cup of batter per pancake onto the surface. Cook until bubbles form and edges set, about 2 to 3 minutes. Flip and cook another 1 to 2 minutes until golden and cooked through. Repeat with remaining batter.
05 - Layer pancakes with spoonfuls of warm peach compote between each and top with a generous dollop of whipped cream. Serve immediately.
