Buckwheat Pancakes With Basil And Peaches

• 1 cup buckwheat flour
• 1 cup all purpose flour
• 1 teaspoon baking powder
• 1/4 cup sugar
• pinch of kosher salt
• 1 tablespoon fresh basil, finely chopped and divided
• 2 eggs
• 2/3 cup whole milk ricotta, drained if necessary
• 1 1/2 cups buttermilk
• 2 peaches, thinly sliced, divided
• a splash of vanilla extract
• 1 lemon, zested
• canola oil or clarified butter, for cooking
• maple syrup, for serving

1. Combine both flours, baking powder, sugar and salt in a large bowl.
2. In another large bowl, combine 1/2 tablespoon of the basil, eggs, ricotta, buttermilk, half of the sliced peaches, vanilla and lemon zest.
3. Pour the wet ingredients over the dry ingredients and gently fold together until smooth.
4. Do not over-mix as this will result in a tough pancake.
5. This can be made 4 hours ahead of time; chill in the fridge until ready to use.
6. Heat a large non-stick skillet or griddle over medium-high heat for a minute, then add enough oil to lightly coat and heat the oil for about thirty seconds.
7. Ladle about 1/4 cup of the batter in the skillet and cook, flipping once, until golden brown and cooked in the center, 6-8 minutes total.
8. Lower the heat if browning too quickly and continue cooking the remaining pancakes in the same manner, adding more oil if the pan starts to dry out.
9. When ready to serve, layer the peach slices in between stacks of pancakes, top with the remaining basil and shamelessly drizzle with maple syrup.

buckwheat flour, flour, baking powder, sugar, kosher salt, fresh basil, eggs, milk ricotta, buttermilk, peaches, vanilla, lemon, canola oil, maple syrup

Taken from www.foodrepublic.com/recipes/buckwheat-pancakes-with-basil-and-peaches-recipe/ (may not work)