Caramelized Peach Pancakes

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I’ll never forget these pancakes, partly because I cut off part of my thumb trying to make them.

Before I go any further, I’ll stop because I realize there are some among us who are queasy and don’t like the grisly details, myself included. Let’s just say that it involved a mandoline peeler and a momentarily lapse of judgment.

ANYWAY. Now that we’re past that, onward and outward.

These pancakes are delicious. They tasted that much sweeter after making I made them with a maimed hand. I’ve read horrors stories about chefs who continue to cook through the extremes, burned hands and broken fingers be damned. I’m not going to say that I rank among these chefs, but I guess, in a way, I am.

Because by making these pancakes, I realized that anything is possible. I wanted to eat them so badly that I didn’t stop making them, even when I knew that I should. I don’t know how I did it, in retrospect. But I have the picture to prove it.

I used an old pancake recipe and combined it with one I saw for caramelized peaches. Mascarpone was on sale at the grocery store so I bought some and put a dollop on top. The cool cream pairs well with the sweet peaches, and adding a little maple syrup at the end doesn’t hurt.

Here’s a song to get you through life’s little crises, whether it’s a botched peeling job or something more serious.

Caramelized Peach Pancakes (from me, to you)

Ingredients

1 cup almond milk
2 eggs
2 tbsp canola oil
1 stick unsalted butter, melted and cooled slightly
1 cup all-purpose flour
4 tsp baking powder
4 tsp light brown sugar
1 tsp salt
1 peach, sliced
mascarpone cheese and maple syrup for serving

Directions

Whisk together milk, eggs and canola oil in a medium bowl, then whisk in the butter.

Stir together flour, baking powder, sugar and salt in another medium bowl. Whisk in egg mixture until combined.

Grease a skillet with butter. Pour a couple tablespoons of batter onto the skillet and place a few peach slices on top. Cook until little bubbles appear on the surface of the cake. Flip pancakes with a spatula and cook until undersides are golden, about 1 minute more. Lower heat if pancakes brown too quickly. Serve with a dollop of mascarpone cheese and maple syrup.

About Emily Wasserman

Hi! My name is Emily and I'm a writer based in St. Louis. If I was stranded on an island and could request three items of food, they would be avocados, Halloumi and chocolate croissants.
This entry was posted in Breakfast, Brunch, Uncategorized, Vegetarian and tagged , , , , , , . Bookmark the permalink.

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