Nectarine Pancakes

recipe courtesy Martha Stewart Living

Nectarine Pancakes

1 3/4 cups all-purpose flour

3 1/2 tablespoons sugar

1 tablespoon baking powder

1/2 teaspoon coarse salt

1 1/2 cups low-fat buttermilk

2 large eggs, room temperature

1 teaspoon pure vanilla extract

1 tablespoon butter, melted, plus more, softened, for skillet and serving

2 tablespoons safflower oil

2 nectarines, peeled and thinly sliced (about 2 cups)

Pure maple syrup, for serving

Whisk together flour, sugar, baking powder, and salt. Whisk together buttermilk, eggs, vanilla, melted butter, and oil. Whisk egg mixture into flour mixture.

Heat 1 tablespoon butter in a large nonstick skillet over medium heat. Working in batches and adding more butter as needed, pour in 1/3 cup batter per pancake. Place 2 to 3 nectarine slices on top of each pancake. Cook until small bubbles form on surfaces and undersides are golden, about 3 minutes. Flip, and cook until golden brown, about 3 minutes. Serve with butter and syrup.