Thursday, July 18

White Peach Upside-Down Pancakes

Here's another meal that I made with some of the peaches my friend dropped by my house the other week. Based off a recipe in my Smitten Kitchen cookbook, fluffy pancakes get topped with slices of peaches that caramelize in the pan while they cook. The pancake batter uses sour cream, which adds a nice tang that complements the sweet white peaches really well. It's a great way to incorporate summer stone fruits into your breakfast.

White Peach Upside-Down Pancakes:
  • Whisk together 1 egg, 1 c. sour cream, 2 tbsp. sugar, and 1 tsp. vanilla extract in a bowl.
  • In another bowl, sift together 3/4 c. flour, 1 tsp. baking powder, 1/2 tsp. baking soda, 1/4 tsp. cinnamon, and 1/4 tsp. salt.
  • Gently stir the flour mixture into the wet ingredients until just combined.*
  • Meanwhile, melt some butter in a skillet over medium heat.
  • Spoon a few tbsp. of batter into the pan for each pancake, then top each mound of batter with a thin slice of white peach.**
  • Cook for 3 minutes, or until top of the batter forms small bubbles and bottom of the pancake is lightly golden.
  • Flip and cook pancake for another 3-4 minutes, or until cooked through and peach is lightly caramelized.
  • Stack pancakes to keep warm, then repeat with remaining batter.
  • Divide pancakes onto plates and serve with maple syrup and powdered sugar.

Serves four
*Do not overmix or the pancakes won't be light and fluffy.
**My peaches weren't very big, so I ended up using 2 or 3 peaches total.