Saturday, October 26, 2013

SKC: Peach and sour cream pancakes

Peach sour cream pancakesAnd another catch-up from June, the 23rd for this one:

Younger niece was still away--after diving camp, she travelled with some friends from the Italy year and did at least one or two college visits along the way. Most of the SKC recipes so far had been on her "don't appeal to me" or "don't care about" list, so no worries there. This morning's breakfast, though, was on her "must do" list, and I made it anyway under the influence of her brother. Nephew called me one evening after supper and asked if I'd be willing to cook the peach pancakes with him. No problem! I had ripe peaches and sour cream (the only items that might have needed a grocery store trip) on hand.

Peach sour cream pancakesThe recipe gives a thick batter with sour cream as the 'liquid' (plus one egg), and we did have to scrape at the bowl to get 8 4" pancakes out of it. (I'll use a scant 1/4 c. of batter per, next time.) The peaches are sliced thin, and the slices are placed on top of the batter when it goes on the griddle. A careful flip puts the peach slices directly on the griddle for the second side, where they brown a little. I wouldn't have called it "caramelized" as Deb does--maybe riper peaches would have gotten more browning, or a little sprinkling of sugar might have added to it. Very yummy, and really no more trouble than plain pancakes-from-scratch.

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