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1. Melt butter in the microwave or on the stove. Set aside to cool. Measure out buttermilk, or stir milk with lemon juice then let stand until slightly thickened, at least 5 min. In a large bowl, using a fork, stir flour with sugar, baking powder, baking soda and salt. Make a well in centre.
2. In a medium bowl, whisk eggs with buttermilk, cooled melted butter and vanilla. Pour into well in flour mixture. Using a wooden spoon, stir until just blended. The batter should be a bit lumpy. For fluffy pancakes, mix as little as possible.
3. Lightly coat a large frying pan with butter and set over medium heat. (Save time by using 2 pans or a large griddle.) Pour 1/3 cup (75 mL) batter into pan. Pancake will be about 6 in. (15 cm) wide. Add 1 or 2 more pancakes. Gently press peach slices into batter.
4. Cook until bubbles form on the top of each pancake and edges begin to brown, 2 to 4 min. Using a wide spatula, flip and continue cooking until the bottoms of pancakes become golden, 2 to 3 min. Don't press or they will become tough.
5. Serve right away or place on a plate and keep warm in a low-temperature oven while cooking remaining pancakes. They're delicious drizzled with maple syrup.

• Mix it up

  WHOLESOME- Sub whole-wheat flour for all-purpose. If batter is thick, add more milk 1 tbsp (15 mL) at a time, until it's pourable.

• BERRY - Pour batter into pan, then sprinkle each pancake with 1 heaping tbsp (22 mL) of blueberries, then gently push in.

• CHAI SPICED - Stir 1 tsp (5 mL) cinnamon, 1/2 tsp (2 mL) ground ginger and 1/4 tsp (1 mL) ground cardamom (optional) into flour mixture before adding egg mixture.

Sorry, there is no nutrition information available for this recipe.