It’s this time of year that it’s the general rule that pies and all manner of fruit desserts are made, because there is more than enough fruit to know what to do with. We can’t eat all that fruit. In my family, though, eating fruit has never been a problem and, especially when it’s summer, it’s not known to hang around long.
So, you can imagine that with any fruit-centric recipes, that fruit is put aside or specifically bought for that purpose. When I received The Smitten Kitchen Cookbook for my birthday, the first recipe that jumped out at me was a recipe for sour cream and peach pancakes. It’s only taken me until last week or so to make it – I was waiting for the peaches. But the peaches kept on getting eaten up, with coconut milk and honey, until I stealthily saved one for pancakes before they were all gone.
I quietly made the batter and discreetly cut the peach into slices. When I presented the first plate to my Mum, this was her reaction. I haven’t yet made them with sour cream, but I bet it is delicious.
Deb said that when she was creating this recipe, she was thinking of upside down cakes but as pancakes. That’s very much what these pancakes are. We like drizzling them with honey and no butter (as much as we love butter, it would be too much in this case).
That being said, for an indulgent dessert they’re excellent with whipped cream or for something lighter or, if serving for breakfast, yogurt would also be good.
Adapted from The Smitten Kitchen Cookbook by Deb Perelman
In Deb’s original recipe, a large peach was used. If your peaches are on the smaller side, though, adapt accordingly by making slightly smaller pancakes. I quickly discovered that I preferred the peach to be the star of the show, not the pancake. I make note of this in the recipe.
We’ve also made these pancakes with banana. If you’d like to make banana peach pancakes, use 1/2 cup of coconut milk and 1 ripe, mashed banana.
1 or 2 medium eggs
1 cup coconut milk
1 tbsp. honey
1 tsp. vanilla extract
1/4 cup millet flour
1/4 cup sweet rice flour
1/4 cup brown rice flour
1/2 tsp. baking soda
1 tsp. baking powder
1/4 tsp. ground cinnamon
1 peach, cored and cut into 1/8-inch slices
Coconut oil or butter, for frying
Honey and whipped cream or yogurt, for serving
Heat pan over medium heat with a little coconut oil or butter.
In a medium bowl, mix together the egg(s), coconut milk, and honey. (If making banana peach pancakes, mix in the mashed banana during this step.)
In a small bowl, combine the dry ingredients and stir into the wet ingredients. The batter will be thicker than usual and it’s okay if it’s a little lumpy.
Using the size of the peach as a gauge, pour 1/8 to 1/4 cup of batter into the pan. (If the peach is on the smaller side, use less batter; if the peach is bigger, use more batter.) Carefully arrange two peach slices on top. It’s okay if the peach slices are slightly bigger than the pancakes, as the pancakes will spread. Flip when the edges are dry and bubbles appear on the surface. The pancakes are ready when the bottom is golden brown and the peaches caramelized.
Serve peach side up. Drizzle the pancakes with honey and serve with either whipped cream or yogurt. (We love whipped cream with vanilla and sweetened with honey. If you use buckwheat honey, it tastes like ice cream!)