What to CookPancake

Caramelized Peach Pancakes

30 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Each Thursday, Emily Vikre (a.k.a. fiveandspice) will be sharing a new way to love breakfast -- because breakfast isn't just the most important meal of the day. It's also the most awesome.

Today: Have some sunny, peachy pancakes for breakfast this morning.

Caramelized Peach Pancake on Food52

Are you a recipe procrastinator? I am. I don’t think that’s the real term for this phenomenon -- it’s just something I made up -- but what I’m talking about is the tendency to spot a recipe that you know is going to be fantastic, one that you’re dying to try, but then somehow a year, maybe two, goes by before you finally get around to cooking it.

I can recipe procrastinate with the best of them, and there’s all too often a direct relationship between how excited I am about a recipe and how long it takes me to finally give it a whirl. The ones I absolutely cannot wait to try can take me five years to get to. I’m starting to wonder if perhaps -- as with a large event or holiday -- the anticipation is half of the fun.

These peach pancakes have been on my to-make list since the day I received Deb Perelman’s Smitten Kitchen Cookbook in the mail. Along with at least 90% of the food blog-reading populace, I preordered the book so that it would arrive at the earliest possible moment. Not surprisingly, the breakfast section excited me the most: I wanted to make every recipe, but I wanted to make the peach pancakes more than anything else. They were so perky and round, each with a horizontal peach slice perched on top, like a sample on a microscope slide. The peaches were golden and pink like a sunset, and Deb said they caramelized when they cooked. How brilliant! Then I went ahead and somehow cooked almost everything else but the pancakes.

Caramelized Peach Pancake on Food52

More: Pick up all our favorite stone fruit-related goods on Provisions.

Finally, though, faced with the giant sack of peaches I recently picked up at the market, I remembered these pancakes and decided that it was time for them to make an appearance. I tweaked the spices, adding a kick of fresh ginger and a splash of bourbon. I also swapped the sour cream for Greek yogurt to give them even more twang. But the genius of sticking a peach slice on each pancake to caramelize, well, that’s all Deb. The pancakes are fluffy and sunny-sweet. They’re worth the wait, but you really shouldn’t wait.

Caramelized Peach Pancakes

Makes about eight 4-inch pancakes

1 ripe peach, halved, pitted, and thinly sliced (about 1/8-inch thick slices)
1 large egg
1 cup full-fat Greek yogurt
1 teaspoon bourbon
2 tablespoons sugar
1⁄2 teaspoon grated fresh ginger
1⁄4 teaspoon kosher salt
1⁄4 teaspoon cinnamon
3⁄4 cup all-purpose flour
1 teaspoon baking powder
1⁄2 teaspoon baking soda
Butter for frying

See the full recipe (and save and print it) here.

Photos by Emily Vikre

Automagic Spring Menu Maker!
Automagic Spring Menu Maker!

Tags: Peach, Breakfast, Summer