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!
- 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.