Peach and Sour Cream Pancakes
Here’s an idea I hope you all can get behind: Monday Morning Pancakes.
They will flip the script on how you start your week. Monday Morning Pancakes will stretch the weekend as far as it can go, which is about 9 a.m., before the week must officially snap into serious Monday mode. But by then your attitude will be different. I mean, dang, you made the time to have pancakes this morning. Pancakes with peaches caramelized and cooked into the sour cream batter! The rest of the day is a breeze.
I should admit that I think of myself as more of a waffle person. It’s something about the texture and crispiness factor. But! These pancakes smell like fall when they’re warm. The edges of these pancakes are crisp, and they’re browned yet light.
These peach and sour cream pancakes are the first recipe presented in “The Smitten Kitchen Cookbook.” It’s beautiful and filled with so many good-looking recipes. I want the tomato shortcakes and the cheddar swirl breakfast buns. I want it all. With a book like this, starting at the beginning seemed as good a place as any. I’d say the same for starting your week with these pancakes.
I should also admit that Monday Morning Pancakes may inspire breakfast dancing. Maybe some breakfast songs. Maybe my neighbors downstairs can hear me jumping around. Probably. Sorry. But there’s the smell of cinnamon, butter, and fresh nutmeg mixing in the air and though I love oatmeal (I do!) — a bowl will never inspire the same enthusiasm as a pancake stack. Vote for Monday Morning Pancakes.
peach and sour cream pancakes
Sour cream makes these upside-down peach pancakes so wonderfully light – why aren’t all pancakes made like this? Honey, rather than maple syrup, is what I prefer for this pancake stack topped with peaches.
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
Heat oven to 250°F. Whisk together the egg, sour cream, vanilla extract, and sugar in a large bowl. In another (smaller) 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. Do not overmix. The batter should still be a little lumpy. It will be bubbly and airy, and you’ll be surprised there’s no yeast in this batter.
Bring a cast-iron skillet (or just your heaviest skillet) to medium-low heat. Melt a pat of butter in the skillet, and ladle in 1/4 cup of batter at a time. Leave at least 2 inches between the pancakes because they will definitely spread out. Arrange two peach slices (at least) to cover the top of each batter puddle. Carefully flip the pancakes when the edges begin to dry and bubbles form on the top, 3 to 4 minutes. Use a wide spatula to get underneath the entire pancake, and flip in one quick movement. Though these pancakes turn out tasting very light, they are perhaps not for the beginning pancake flipper.
Cook pancakes until they are golden brown on the bottom and the peach slices are nicely caramelized, about 5 minutes. Place the finished pancakes on a plate or tray and keep them warm in the oven until ready to serve. Show off your pancake flipping skills with the rest of the batter, adding another pat of butter to the skillet before each new batch.
Makes eight 4-inch pancakes to serve 2 to 3. Recipe from “The Smitten Kitchen Cookbook” by Deb Perelman.