Recipe 1 from The Smitten Kitchen Cookbook by Deb Perelman
WW Note: for those who are counting Freestyle points, these pancakes are 1 point for 1 pancake (4 inches) 3 points for 2, or 4 points for 3 if you sub out sour cream for greek yogurt.
Happy New Year! Hope you had a wonderful time celebrating with family and friends!
It’s time to get started with resolutions and I’m happy to say that I’ve made it into day two and been mostly successful….I’ll take it :o) As you know (since you’re a faithful follower of this blog…), one of my New Year’s resolutions is to do something I’ve always wanted to do and that is cook through a cookbook, cover to cover. Refer to my last post for details of this fun adventure and get excited that you’re reading blog post numero uno, folks! The journey begins now….
I think I haven’t actually cooked anything since August so this post is long in coming! I’m a little rusty in the kitchen but I’m ready to get start working on this NYR, so let’s do this!
Peaches! Delicious right? Well, leave it to me to pick a cookbook for my resolution that starts with a recipe that has fruit out of season. Well done, Jessica. This novice cook decided to rise to the challenge and give it a whirl. I’m happy to say that my modifications still equaled delicious pancakes! Especially since I’ve never even made pancakes from scratch before.
Being a moderate fan of pancakes myself, I like the challenge of using a recipe that is non-traditional since, to me, pancakes are a little on the bland side and not the most appealing breakfast food. This recipe had a few unique ingredients (sour cream, cinnamon, and nutmeg), that made me change my thoughts about what a good pancake should taste like. The flavors and smells reminded me more of a yummy peach cobbler then a breakfast dish which was quick to sell me on this recipe!
Okay…here’s the quick run down of the ingredients:
1 large egg
1 c. sour cream
1/4 tsp vanilla extract
2 T sugar
1/4 tsp salt
1/4 tsp ground cinnamon
Pinch of ground nutmeg
3/4 c all-purpose flour
1 tsp baking powder
1/2 baking soda
Butter for pan (and the top of course)
1 peach, halved, pitted, and very thinly sliced (about 1/8-inch slices)
(modification) 1/2 to 3/4 cup canned peaches sliced thinly (great substitute for real peaches)
(modification) syrup from canned peaches (used to thin out the batter to desired consistency)
HOW I MADE IT:
Whisk together some of the dry ingredients (salt, cinnamon, nutmeg, flour, baking powder & soda) then in a separate bowl combine the remaining ingredients (sugar, egg, sour cream, vanilla). Fold dry ingredients into wet.
Funny looking p-cake 1 because of thicker batter
(Recommendation) I didn’t realize until after I started to scoop and pour the batter for my first pancake that the batter was too thick. I decided to add a little of the syrup from the peaches to thin it out. I probably only added 1/4 to a 1/2 a cup, but it helped and the pancake batter did not lose its consistency. I think it actually helped enhance the peach flavor in the cakes. So, if you have to go with canned peaches like I did because you’re making them out of season, might as well use the syrup.
Heat pan to medium low heat and melt a pat of butter. (Deb recommends a heavy bottomed pan or iron skillet) Use 1/4 cup of the batter to make your pancake. I recommend spraying your measuring cup before scooping to make the batter come out quick and easy.
Place sliced peaches on the top of your pancake and wait for the signs to flip (bubbly center and dry edges). Flip and let it cook through for a few minutes.
Deb recommends heating your oven to 250 degrees so you can keep your pancakes warm until ready to serve.
I was able to make about 7 pancakes with the recipe but she suggests there is enough batter for 8. If you’re anything like me when you’re getting to the end of your batter, the final pancake is enormous. That means I have a huge peach pancake in my fridge for breakfast tomorrow! Which also means, yes, you should be able to get 8 pancakes out of the batter.
WHAT WOULD I DO DIFFERENTLY NEXT TIME?:
1. I would like to have an audience to cook for! It’s so much more fun to cook breakfast for others then just for yourself! My BF David volunteered to be the victim of my next pancake making adventure so I’m sure that will be much more enjoyable as long as I don’t mess it up…which could definitely happen. You’ve been warned ;o)
2. I would use real peaches! I think the canned peaches were really tasty but cutting them was really hard to do which is why you’ll notice they are all different shapes and sizes in my pictures. Again, no regrets with the canned peaches, but they will look so much prettier with real peaches. The beautiful thing is I have a peach tree in the backyard of the house I’m living in so I’ll know when to try this recipe again!
3. I would try this with other fruits like apples! I love apple cinnamon
anything so it would be fun to play around with the recipes and apples. It might be good to bake the apples to soften them up a bit so maybe that can be done in a pan on the side with butter and cinnamon before they are put in with the pancake batter. I imagine bananas would be good too, but since I refuse to eat bananas (…Lord spare me if there is a recipe in this cookbook with bananas that I have to eat…gah!), I won’t be trying that any time soon.
4. I would drink milk with these p-cakes! They were not as sweet as I was expecting but a tall cold glass of milk would have cut the sweet that was there. I felt jittery for a few hours after but I’m a weakling when it comes to caffeine and sugar. It doesn’t take much and I get the shakes.
5. Though this didn’t make an obvious difference, I would get my measurements correct for the baking powder and baking soda. Almost positive I got them switched around. haha…makes me very happy that I named my blog what I did. I’m not trying to hid behind any fancy title here. Nope! This blog is all about my epic failures and successes in the kitchen so let’s just add this one to the list of failures and learn from my mistakes…haha.
That’s it! I hope you give these pancakes a try. Deb’s recipe won’t disappoint. I don’t think you can mess these up too much but if you do make any changes, let me (the one reader I have :o) know about it so I can give it a try too!