-
1
For the peach compote:
-
2
In a medium skillet over medium heat, melt 2 teaspoons unsalted butter. Add 4 cups canned peaches. Bring peaches to a bubbly stage and then stir in 3 heaping tablespoons of brown sugar. Turn heat to warm and continue warming until pancakes are done.
-
3
For the brown sugar butter:
-
4
In a small mixing bowl mix together butter, brown sugar and cinnamon. This works best if you use an electric mixer. Set aside.
-
5
For the multigrain buttermilk pancakes:
-
6
Mix together all dry ingredients (flour through sugar) in a medium bowl.
-
7
In a second bowl, combine buttermilk, egg, oil and vanilla, whipping enough to mix well. Add these to the dry ingredients, stirring just to combine them. Do not over-stir.
-
8
Add nuts and/or wheat germ, if using. At this point the batter can stand for 10 minutes out of the refrigerator or for an hour or more refrigerated.
-
9
Heat a griddle over medium heat. Spread the brown sugar butter liberally across the griddle. When melted, pour 1/4 cup of the pancake batter (or more depending on size you would like) onto the griddle. Don't let them get too big or they will be hard to flip. Try to leave space between the pancakes to keep them from sticking together.
-
10
Cook pancakes until the tops are bubbly and the bottoms are golden brown. Flip cakes and cook another couple minutes to brown the bottom.
-
11
Serve with warm peach compote.
-
12
Notes:
-
13
Milk with 1 tablespoon of vinegar can be substituted for the buttermilk.
-
14
Peaches can be home-canned or commercial.
