By Deb Perelman of and The Smitten Kitchen Cookbook
We must begin with pancakes. That are not from a packet mix. But not just any pancakes: upside-down cakes parading as pancakes. I made them on a whim one summer, and though I hadn't expected them to be terrible or anything, I hadn't anticipated the marriage of peaches and soured cream to be so weepingly delicious. The sugar in the peaches caramelises in the butter and then melts into the pancake, and it left us with no other options but to spend all of the months of witner and spring lamenting how long it would be before I could make them again.
- 1 large egg
- 230g soured cream
- ¼ teaspoon vanilla extract
- 25g sugar
- ¼ teaspoon table salt
- ¼ teaspoon ground cinnamon
- Pinch of ground nutmeg
- 95g plain flour
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- Butter, for pan
- 1 peach, halved, pitted and very thinly sliced (about 3mm slices)
- Preheat your oven to 120°C/fan 100°C/Gas ½. Whisk the egg, soured 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 bicarbonate of soda. Fold dry ingredients into wet, mixing until just combined and still a little lumpy.
- Heat your frying pan to medium-low. A cast-iron pan is my favourite to use for pancakes but if you don't have one, just use your heaviest for best browning. Melt a large knob of butter in the bottom of the pan, and ladle in ¼ cup batter at a time, leaving at least 5cm between pancakes. Arrange two peach slices over the batter. Don't worry if they are bigger than the batter puddle, because the pancake will spread as it cooks. When the pancakes are dry around the edges and you can see bubbles forming on the top, after about 3 to 4 minutes, get your spatula all the way underneath the pancake-and-peach puddle, and flip it in one quick movement. If any peaches try to slide out from underneath, nudge them back where they belong.
- Cook for another 5 minutes, until the pancakes are golden brown on the underside and the peach slices are nicely caramelised. If they're browning too quickly, lower your heat. Transfer the pancakes to a tray in your warm oven as they cook, which will ensure they fully set and keep them warm until you're ready to serve them.
On various occasions, I've replaced up to 75g of the flour with wholemeal or oat flour, and 50g with rye flour; all make very delicious pancakes. Also, I'd serve these pancakes with bacon - something salty to break up the sweetness of it.
Try more of our brilliant pancake recipe ideas for pancakes every which way!