Life is so full right now, I’ve hardly had the time (or the need) to cook anything, let alone photograph and write. I hate that I’m not blogging as often as I would like, but when I’m at college group on a Thursday night or having a spontaneous afternoon yogurt with my best friend on her lunch break or swimming with my cousins at my grandma’s house, I’m just so thankful for this beautiful season and time I get to spend with the people I love. I hope you understand.
In case you actually miss blog posts here (which honestly is really weird for me to think about, but I guess anything is possible!), I have been instagramming often. I’m also participating in a little photography challenge this month called The August Break, which has been so fun. So if you are inclined, you can follow along on Instagram for daily snippets.
This past Saturday morning I got in the kitchen and made something other than salad or tacos, upon my brother’s request. We had fantastic peaches on the counter from the fruit stand, and he wanted these peach pancakes. So did I.
They’re from The Smitten Kitchen Cookbook, and like every other recipe I’ve tried in that book, they’re wonderful. Sour cream is one of my favorite things to add to baked things, for the flavor and moisture. And with a little cinnamon, plus peaches that get lightly caramelized in the butter as the pancakes finish cooking- well, these may come close to the best peach pancakes you’ll eat :)
1 large egg
1 cup (230 grams) sour cream
¼ teaspoon vanilla extract
2 tablespoons (25 grams) sugar
¼ teaspoon salt
¼ teaspoon cinnamon
Pinch of nutmeg
¾ cup (95 grams) flour (gluten free, if necessary)
1 teaspoon baking powder
½ teaspoon baking soda
Butter, for cooking
1 peach, halved, pitted, and thinly sliced
In a large bowl, whisk together the egg, sour cream, vanilla, and sugar.
In a medium bowl, whisk together the salt, cinnamon, nutmeg, flour, baking powder, and baking soda.
Heat a large pan over medium heat. Coat the bottom of the pan with a light layer of butter. (Note: I cook on an electric cooktop, and always find that I need a hotter temperature. But if you’re cooking over gas, medium-low would be more accurate.)
Scoop the batter into the pan with a ¼-cup measuring cup and leave about 2 inches between each pancake. Set two slices of peach over each pancake, and let the pancake continue to cook for about 3 minutes. Use a large spatula to quickly flip each pancake. If a peach slice slides out, just scoot it back underneath with the spatula, and cook for about 4 more minutes. The pancakes will be golden brown and the peaches lightly caramelized.
I like to eat these plain, but everyone else in my family likes to pour maple syrup over them. Either way, enjoy!