ooh...peach pancakes

These really are something special. For those of you who know me well, know I am a fan girl of Deb Perelman . Some years ago, more than I can remember really, I started testing her recipes in my own kitchen. Peach pancakes is one that became a fave in our house and is especially deluxe when peaches are at their peak season. Make these for people you love, people who love pancakes, people who need a comforting stack of goodness on a plate.

Makes about 8 pancakes

1 large egg • 1 cup sour cream or full fat Greek yogurt • 1/4 tsp vanilla extract • 2 tbsp sugar • 1/4 tsp table salt • 1/2 tsp cinnamon • 1/8 tsp cardamom • 3/4 cup whole wheat or all-purpose flour • 1 tsp baking powder • 1/2 tsp baking soda • butter for pan • 1 peach, halved, pitted, and thinly sliced

Preheat oven to 250 degrees. Whisk egg, sour cream or yogurt, vanilla, and sugar together in the bottom of a large bowl. In a separate bowl, combine the salt, flour, baking powder, baking soda, cinnamon and nutmeg. Fold dry ingredients into wet, mixing just until combined. Leave a few lumps behind.

Heat a cast iron skillet or sauté pan to medium-low heat. Melt a pat of butter in the bottom of the pan and ladle about 1/4 cup batter at a time, leaving at least 2-3 inches between pancakes. Arrange a peach slice over the pancake. After about 3-4 minutes, or when you see bubbles forming around the top, flip in one swift movement.

Cook for another 5ish minutes, until the pancakes are golden and the peach slice is nice and caramelized. Transfer to a tray in your warm oven and continue cooking off the rest of your batter. This ensures they are fully cooked and stay nice and toasty warm.

Get fancy : heat your maple syrup over the stove with a sprig of fresh rosemary.

This pancake freezes nicely between sheets of parchment. Reheat on a warmed and buttered pan.

Bon appetit!