There are two amazing things going on in this recipe: peaches + cream (a classic and forever marriage that you’ll be seeing again shortly in the form of a cake!) and sour cream + pancakes (which should be happening way more frequently because it is heavenly). Thanks to Deb of Smitten Kitchen for cleverly combining all of the above into a breakfast to-die-for. I’m realizing right now that the only thing that could have made this meal even more perfect would have been fresh sliced peaches and a dollop sweetened real whipped cream right on top. Ah, next time. Because no doubt I’ll be making them again shortly.

Peach and Sour Cream Pancakes

INGREDIENTS

1 large egg
1 cup sour cream
1/4 tsp. vanilla extract
2 Tbsp. sugar
1/4 tsp. salt
1/4 tsp. ground cinnamon
pinch nutmeg
3/4 cup all-purpose flour (I used 1/2 cup white whole wheat flour + 1/4 cup all-purpose flour)
1 tsp. baking powder
1/2 tsp. baking soda
butter, for pan
1 peach, halved, pitted, and very thinly sliced (about 1/8-inch slices)

butter, maple syrup, fresh peaches, and/or sweetened whipped cream, for serving (all optional)

DIRECTIONS

1. In a large bowl, whisk the egg, sour cream, vanilla, and sugar together. In a separate bowl, whisk to combine the salt, cinnamon, nutmeg, flour, baking powder, and baking soda. Fold dry ingredients into wet, mixing until just combined and still a little lumpy.

2. Heat a skillet or griddle to medium heat (cast-iron works great). Brush the bottom of the pan with butter and ladle in 1/4 cup batter at a time (making sure to leave room between pancakes for spreading and flipping). Arrange two peach slices over top of the batter. When the pancakes are dry around the edges and bubbles begin to form on the top, after about 3-4 minutes, flip with a spatula in one quick movement. If any peaches slide out from underneath, nudge them back where they belong.

3. Cook for another 5 minutes, until the pancakes are golden brown on the bottom and the peaches are caramelized. (NOTE: Cooked pancakes can be kept warm on a sheet pan in a 250 F oven while you finish cooking the rest.) Serve with butter, warm maple syrup, fresh peaches, and/or sweetened whipped cream (all optional).

Makes 8 pancakes.

(Adapted from The Smitten Kitchen Cookbook)