As mentioned before, I love breakfast! These pancakes have been a staple over the past couple of weekends, not only at breakfast time, but also at supper. They were a challenge to perfect as I am used to cooking crèpes at a high temperature and had to test out which low temperature was best for these pancakes.
At Christmas-time, I went on a bit of cookbook buying binge and one of my purchases was Deb Perelman’s The Smitten Kitchen. The book is so popular that it is sold out on Prince Edward Island and has a two-week wait for online orders! Ms. Perelman (like myself) is a perfectionist so you can always count on her recipes to be the best! Do check her out while she cooks and blogs from her tiny kitchen in New York City.
These pancakes are adapted from her recipe to be gluten-free. I have made them with nectarines, pears and peaches. The peaches are the best, as the maple sugar caramelizes them a bit. We eat these with butter, syrup, jam, and/or yogurt.
Peach & Yogurt Pancakes
(adapted from The Smitten Kitchen by Deb Perelman)
Ingredients (makes 8 pancakes)
- 1 large egg
- 1 cup of plain Greek yogurt
- ¼ tsp pure vanilla extract
- 2 tbsp coconut sugar
- ¾ cup gluten-free pancake mix
- (*OR ¾ cup all-purpose flour + 1 tsp baking powder + ½ tsp baking soda)
- Butter, for pan
- 1 peach, halved, pitted, and very thinly sliced
- 2 tbsp maple sugar
Preheat your oven to 250 F – you can keep the pancakes warm while you are making others.
Heat your skillet or sauté pan to medium-low.
Whisk the egg, Greek yogurt, vanilla and sugar together in the bottom of a large bowl. Fold in pancake mix until just combined and still lumpy. (If using flour, baking powder and soda, whisk them together in a separate bowl before folding them into the wet ingredients).
Melt a pat of butter in the pan and ladle the batter (about a ¼ cup at a time) and leave at least two inches between the pancakes. Arrange two peach slices over the batter and push down a bit to flatten your pancake. Sprinkle maple sugar on top of pancakes.
When the pancakes are dry around the edges and you can see bubbles forming on top (about 3-4 minutes) get a spatula all the way underneath and flip it on a quick movement. Nudge back any peach slices to where they belong.
Cook for another five minutes, or until the pancakes are golden brown and the peach slices are nicely caramelized.
Transfer the pancakes to a tray in your warm oven which will keep them set and warm until you are ready to serve them.
Peach & Yogurt Pancakes printable recipe.