Peach and soured cream pancakes

By Deb Perelman of The Smitten Kitchen and The Smitten Kitchen Cookbook

We must begin with pancakes. That are not from a packet mix. But not just any pancakes: upside-down cakes parading as pancakes. I made them on a whim one summer, and though I hadn't expected them to be terrible or anything, I hadn't anticipated the marriage of peaches and soured cream to be so weepingly delicious. The sugar in the peaches caramelises in the butter and then melts into the pancake, and it left us with no other options but to spend all of the months of witner and spring lamenting how long it would be before I could make them again.

Recipe extract and image taken from The Smitten Kitchen Cookbookby Deb Perelman (Square Peg, £20), which is out now

Top Tips

On various occasions, I've replaced up to 75g of the flour with wholemeal or oat flour, and 50g with rye flour; all make very delicious pancakes. Also, I'd serve these pancakes with bacon - something salty to break up the sweetness of it.

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