For the last 15 weeks, Justin and I have been on an extremely low-carb diet (for many personal and health related reasons). We completely cut out bread and pasta and seriously lessened our sugar intake. The first few weeks were a bit tough, but after awhile, it became really easy. I don’t even miss bread and pasta the way I was so sure I would. I think what makes it ‘easier’ is our “treat meals.”
Every weekend, Justin and I partake in what I so lovingly call our “treat” meal (instead of “cheat” meal). A few weeks back, we decided to use our treat meal for a breakfast recipe I’ve had tagged in my favorite cookbook for months now. I’ve never less than absolutely loved anything I made from Deb Perelman’s Smitten Kitchen Cookbook and these peach pancakes did not disappoint! They are fluffy and yet somehow creamy at the same time and who would have thought to use a peach of all fruits, in a pancake?!
Now you’d think that after planning for such delicious pancakes for our treat meal, we’d have remembered to buy some maple syrup. But alas, we did not. I started to reach for some honey when Justin decided to try and make his own syrup. I was skeptical at first, but oh.my.golly. I don’t think I will every buy store bought syrup again! And we’ve actually made this syrup twice now, once with the maple extract and once without. I loved it both ways as I’d never had vanilla syrup on pancakes before and it was SO good.
Peach and Sour Cream Pancakes
Yield 8 four inch pancakes
Recipe from Deb Perelman's amazing "Smitten Kitchen Cookbook."
Ingredients
- 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)
Instructions
- 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.
Homemade Maple Syrup
Yield 2 cups
Ingredients
- 2 cups white sugar
- 1/2 cup brown sugar
- 1 cup water
- 1/2 teaspoon maple extract
- 1 teaspoon vanilla extract
Instructions
- In a saucepan, combine the white sugar, brown sugar, and water.
- Bring to a boil and cook for about 3 minutes.
- Stir in the maple extract and vanilla and then remove it from the heat.
- Let it cool and serve the syrup at room temperature.
Notes
{Store it in a sealed container in the refrigerator. Be aware that it may crystallize a little if the container is not completely airtight.}
