Peach Cobbler Pancakes

To make preparation a little easier in the morning, mix together the dry ingredients in a plastic container the day before.
3 ripe peaches cut into about 10 thin slices each
6 T packed light brown sugar
1 2/3 cups all-purpose flour
1/4 cup corn starch
1/4 cup powdered sugar
2 t baking powder
1/2 t baking soda
1/2 t kosher salt
2 large eggs
3/4 cup buttermilk or soured milk
1/2 cup milk
2 T melted butter and extra butter for the pan
1 T vegetable oil
1/4 t vanilla
1/4 t almond extract
1/4 cup or more toasted sliced almonds
Powdered sugar, maple syrup, and whipped cream for serving

Preheat the oven to 200 degrees F.
Mix peach slices and brown sugar and set aside.
Whisk the dry ingredients together in a large bowl.

In another bowl beat the eggs, whisk in the milk, and buttermilk, melted butter, and oil. Add the extracts and blend. Create a well in the dry ingredients. Add the liquid mixture to the flour mixture and stir gently with a wooden spoon until ingredients are just blended. It is okay to have some lumps in pancake batter. Batter will be thick. Allow the batter to sit for about 5 minutes before preparing the pancakes.

Line a shallow baking sheet with sides with two kitchen towels stacked on top of each other and place in the oven. This will be used to keep your cooked pancakes warm.
Heat a non-stick griddle over medium heat, brush with butter. Use a 1/4 cup to ladle pancakes onto the griddle or skillet. Spoon 3-4 peach slices with sugar over each pancake. Allow pancakes to cook until brown on the bottom and bubbles are on the top. About a 1-2 minutes. Adjust heat as needed. Turn pancakes and allow the peaches to caramelize. About another minute. Remove the pancakes, Place the pancakes, fruit side up between the towels on the baking sheet in the oven to keep warm.

Brush the griddle with additional butter and repeat until all the batter and peaches have been prepared. Warm your plates if possible.

Serve: pancakes sprinkled with almonds, powdered sugar, and a little whipped cream.

Adapted by Jenn Borealo from foodnetwork.com