Friday, July 4, 2014

All-American Peach and Sour Cream Pancakes

Peach and Sour Cream Pancakes
Happy 4th of July! I will be spending the day with friends here in Washington, DC. Though the District gets so crowded this time of year with tourists, it is such a magical and wonderful place to be. I hope you all have a wonderful and relaxing three-day weekend.

To kick off my long weekend, I wanted nothing more than a luxurious breakfast. Breakfast is my favorite meal of the day (probably because it's socially acceptable to eat sugary, dessert-like things in place of a meal), but during the week I rarely have time to eat a hot breakfast.

I was reading the Smitten Kitchen cookbook (thanks Dad for the great birthday gift!) when I saw this recipe for Peach and Sour Cream Pancakes. Though my favorite pancakes are typically thin, Swedish-inspired ones, these fluffy and thick peach pancakes were calling my name. I knew they would make a perfect for a perfect three-day weekend breakfast!

Like all recipes I feature here on Hilary Stone Soup, this one is quite easy to make and takes very little prep time. It's a great dish to impress house guests who are visiting for the weekend. No need to tell them how simple the recipe is!

Enjoy the 4th, and these delicious pancakes!

Peach and Sour Cream Pancakes

from The 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 of 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 sliced very thinly (about 1/8-inch slices)

Preheat oven to 250 degrees. Whisk the egg, sour cream, vanilla, and sugar together in the bottom of a large bowl. In a separate bowl, whisk together the salt, cinnamon, nutmeg, flour, baking powder, and baking soda. Fold dry ingredient into wet, mixing until just combined and still a little lumpy.

How to make peach and sour cream pancakes

Heat your skillet or sauté pan to medium-low. Melt a pat of butter in the bottom of the pan, and ladle in 1/4 cup batter at a time, leaving at least 2 inches between the pancakes. When the pancakes are dry around the edges and you can see bubbles forming on the top, after about 3 to 4 minutes, flip the pancake in one quick movement.

Peach and Sour Cream Pancakes

Cook for another 5 minutes, until the pancakes are golden brown on both sides and the peach slices are nicely caramelized. Transfer the pancakes to a tray in your warm oven as they cook, which will ensure they fully set and stay warm until you are ready to eat!

 Peach and Sour Cream Pancakes Peach and Sour Cream Pancakes

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