Peach Pancakes

I found this delightful recipe in the Smitten Kitchen Cookbook, which I wrote about last week. She had me at the description of caramelized peaches! Andrew was really surprised at how much he liked these (he doesn't typically like fruit in his sweets). It quickly became a reason for us to buy peaches all summer long. They are not health food given how much sour cream they contain, but they sure are delicious. 

Peach Pancakes

(Recipe from the Smitten Kitchen Cookbook)

  • 1 large egg
  • 1 cup (8 oz) sour cream
  • 1/4 tsp vanilla extract
  • 2 tbsp granulated sugar
  • 1/4 tsp table salt
  • 1/4 tsp ground cinnamon
  • Pinch of ground nutmeg 
  • 3/4 cup (95 grams) all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • Butter, for pan
  • 1 peach, halved, pitted, and very thinly sliced (about 1/8-inch slices)

  1. Whisk the egg, sour cream, vanilla, and sugar together in the bottom of a large bowl. 
  2. In a small bowl, whisk together the salt, cinnamon, nutmeg, flour, baking powder, and baking soda. 
  3. Fold the dry ingredients into the wet ingredients until just combined and still a little lumpy. 
  4. Heat a cast-iron skillet to medium-low. Melt a pat of butter in the bottom of the pan and ladle in 1/4 cup of batter at a time, leaving at least 2 inches between pancakes. Don't crowd the pan as these pancakes are delicate and a little tricky to flip. Arrange two peach slices over the batter. 
  5. When the pancakes are dry around the edges and you can see bubbles forming on the top, about 3-4 minutes, get your spatula all the way underneath the pancake and flip in one quick movement. If any peaches slide out when you flip, nudge them back in place underneath. Cook for another 4-5 minutes, until the pancakes are golden brown on the underside and the peach slices are nicely caramelized (it's okay if they're slightly burnt). If they're browning too quickly, lower the heat. 
  6. Serve warm with maple syrup!

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