Peach and Sour Cream Pancakes

 

1 large egg

1 cup (8 ounces or 230 grams) sour cream

1/4 tsp. vanilla extract

2 T. (25 grams) sugar

1/4 tsp. table salt

1/4 tsp. ground cinnamon

Pinch of ground nutmeg

¾ cup (95 grams) all-purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

Butter, for pan

1 peach, halved, pitted, and very thinly sliced (about 1/8-inch slices)

 

Preheat your oven to 250 degrees. Whisk the egg, sour cream, vanilla, and sugar together in the bottom of a large bowl. In a separate bowl, whisk together the salt, cinnamon, nutmeg, flour, baking powder, and baking soda. Fold dry ingredients into wet, mixing until just combined and still a little lumpy. Heat your skillet or sauté pan to medium-low. A cast-iron skillet is my favorite to use for pancakes but if you don’t have one, just use your heaviest skillet for best browning. Melt a pat of butter in the bottom of the pan, and ladle 1/4 cup batter at a time, leaving at least 2 inches between pancakes. Arrange two peach slices over the batter. Don’t worry if they are bigger than the batter puddle, because the pancake will spread as it cooks. When the pancakes are dry around the edges and you can see bubbles forming on the top, after about 3 to 4 minutes, get your spatula all the way underneath the pancake-and-peach puddle, and flip it in one quick movement. If any peaches try to slide out from underneath, nudge them back where they belong.