These are adapted from the Smitten Kitchen Cookbook by Deb Perelman. They're rich, fluffy pancakes, and the peach slice perched atop each cake caramelizes a bit and softens sweetly as it cooks. Do be sure to put the pancakes in the oven as you finish them, otherwise they might not cook through. —fiveandspice
Heat your oven to 250° F. In a large bowl, stir together the egg, yogurt, sugar, bourbon, and ginger until smooth.
In a smaller bowl, whisk together the flour, salt, baking powder, baking soda, and cinnamon. Gently fold the dry ingredients into the wet just until combined. The batter should still be lumpy.
Heat a skillet or frying pan over medium-low heat. Add a good chunk of butter and let it melt and foam. Then, add plops of batter in approximately quarter-cup scoops. Leave about 2 inches between each pancake, since they spread as they cook. Put a peach slice on top of each batter puddle (it's okay if the slice is bigger than the puddle, because the puddle will spread.)
Cook the pancakes until they have set around the edges and bubbles start to form on their tops (about 3 to 4 minutes). Then, add a titch more butter to the pan and gently, carefully flip each pancake so the peach slice winds up on the bottom. Cook on the second side until the peach is nicely caramelized and the pancake is getting golden brown, about 5 minutes (if the peaches start burning, lower the heat). Transfer the finished pancakes to a baking sheet and put them in the oven to stay warm and to make sure they set up in the middle. Repeat the cooking process with the remaining batter. Serve with maple syrup and butter and maybe some whipped cream if you're feeling wild and crazy.