So it happened again. Pancakes for Saturday’s breakfast. This time, though, it was purely by accident. A quick survey of my pantry and fridge revealed a few slices of turkey bacon, some Golden Blossom Honey from my swag bag at the Food Blog Forum (smile), and one lonely peach. Luckily, I remembered tagging the recipe for Peach and Sour Cream Pancakes in The Smitten Kitchen Cookbook by Deb Perelman recently. Our breakfast pancakes were absolutely delicious! Light and airy with a caramelized peach cooked right into the batter, this pancake is worthy to be featured on any B&B breakfast menu.
John preferred his pancakes with maple syrup, but I chose to have mine with honey drizzled on top instead. If you are a honey fan like me, then I suggest you definitely try them this way! And if you are a real serious honey fan, then you should check out the Asheville Bee Charmer for a selection of some amazing honey varieties like lavender, dandelion, and rhododendron. Enjoy!
Makes eight 4-inch pancakes.
10 minCook Time
10 minTotal Time
- 1 large egg
- 1 cup sour cream
- 1/4 teaspoon vanilla extract
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- pinch of freshly ground nutmeg
- 3/4 cup (95 grams) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 peach, halved and pitted, and very thinly sliced (about 1/8-inch slices)
- maple syrup or honey, to serve
- Whisk together the egg, sour cream, vanilla extract, and sugar in a large bowl.
- In another bowl, whisk together the salt, cinnamon, nutmeg, flour, baking powder, and baking soda.
- Gently fold the dry ingredients into the wet ingredients until just combined. The batter should still be a little lumpy and very thick.
- Bring a cast-iron skillet (or a griddle) to medium-low heat. Melt a pat of butter in the skillet, and scoop about 1/4 cup of batter into the skillet. Leave at least 2 inches between the pancakes to allow the batter to spread out. Arrange two peach slices to cover the top of each pancake.
- Let the first side of the pancake cook until bubbles form on the top, about 3 to 4 minutes. Use a wide spatula to flip the pancake in one quick movement.
- Cook pancakes until they are golden brown on the bottom and the peach slices are nicely caramelized, about 5 minutes.
- Place the pancakes on a plate and keep them warm in a 250-degree oven until ready to serve.
- Top with honey or maple syrup.
Recipe by Deb Perelman, the Smitten Kitchen Cookbook.