Peach and Sour Cream Pancakes
Yield 8 four inch pancakes
Recipe from Deb Perelman's amazing "Smitten Kitchen Cookbook."
- 1 large egg
- 1 cup sour cream
- 1/4 teaspoon vanilla extract
- 2 tablespoons sugar
- 1/4 teaspoon table salt
- 1/4 teaspoon ground cinnamon
- pinch ground nutmeg
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- butter, for pan
- 1 peach, halved, pitted, and very thinly sliced (about 1/8-inch slices)
- Preheat your oven to 250F.
- Whisk the egg, sour cream, vanilla, and sugar together in the bottom of a large bowl.
- In a smaller bowl, whisk together the salt, cinnamon, nutmeg, flour, baking powder, and baking soda.
- Fold the dry ingredients into the wet, mixing until just combined and still a little lumpy.
- Heat your skillet or saute’ pan to medium-low. Melt a pat of butter in the bottom of the pan, and ladle in a 1/4 cup of batter at a time, leaving at least 2 inches between pancakes.
- Arrange two peach slices over the batter. Don’t worry if they are bigger than the batter puddle, because the pancake will spread as it cooks. When the pancakes are dry around the edges and you can see bubbles forming at the top, after about 3 to 4 minutes, get your spatula all the way underneath the pancake-and-peach puddle, and flip it in one quick movement. If any peaches try to slide out from underneath, nudge them back where they belong.
- Cook for another 5 minutes, until the pancakes are golden brown on the undersides and the peach slices are nicely caramelized. If they’re browning too quickly, lower your heat.
- Transfer the pancakes to a tray in your warm oven as they cook, which will ensure they fully set and keep them warm until you’re ready to serve them.
Recipe by Unruly Bliss at http://unrulybliss.com/food/peach-and-sour-cream-pancakes-with-homemade-maple-syrup/