In the past month I’ve been bought three cookbooks. They’ve been on my wish list for a while. I got the Dinner a Love Story book as a wedding gift off Dave, and instantly – much to the distress of the photographer – started to read it. It is brilliant. It makes having a family that need feeding seem unfrightening. The recipes are easy, inviting and most importantly some of the most delicious food to come out of my kitten.
Then when I was in America I spent and embarrassingly long time in Barns and Noble looking for Smitten Kitchen Cookbook and a book called Salad for Dinner. After a while I had to be escorted out… without my books.
So as soon as I got home as a reward for not causing a carry on in the shops I ordered them online.
In the two and half weeks I’ve been back I’ve made at least 5 recipes out of Dinner a Love Story, 3 out of Smitten Kitchen (and this is only because I am only 2 chapters in) and 1 from Salad for Dinner. They have all been kitchen keepers.
They are recipes that when you make them you know they are going to be in weekly rotation. I ate the Chicken and Apple Curry from Dinner a Love Story so fast I spilt it down myself like three times but refused to stop eating to clean the burning sauce from my chest. Yep. That happened.
Smitten Kitchen book is wonderful, with beautiful photography and witty writing, that makes you feel as if you are sitting with a glass of wine in Deb Perelman’s kitchen while she talks you through the recipes. Plus, you know if it’s a Deb recipe it 100% going to work, and going to be showing stoppingly delicious.
The first recipe in Smitten Kitchen book is Peach Sour Cream Pancakes.
It’s a proper Sunday morning breakfast, a reason to have a coffee machine. A breakfast that makes you feel you’re eating a fancy brunch with friends, only you’re in your own kitchen/bed in your pants. (friend’s optional) Winner!
FFF – Peaches and nectarines are so closely related that they sometimes grow on each other’s tree’s. The only difference in appearance is the colours of the skin, nectarines have a smooth redder skin while peaches tend to be paler in colour and have a fuzzy skin. The difference is just one rouge gene in the fruit, which changes the skin. Also peaches provide the antioxidant vitamins A and C in addition to potassium and fibre. Nectarines provide twice the vitamin A, slightly more vitamin C, and much more potassium than peaches.
Peach and Sour Cream Pancakes
Makes about 8. So served 2……
When I was in America my first breakfast was a Man V Food Hash House a Go Go in Vegas. I had Sage Fried Chicken with bacon waffles; it was one of the best things I have ever tasted. A sweet and savoury dream. The next morning I had cinnamon roll french toast with strawberry syrup and sweetened whipped cream, it was so sweet I had the sugar shakes.
This breakfast is worthy of both of these.
1 large egg
230g/1cup soured cream
¼ teaspoon vanilla extract
25g/2 tbsp sugar – I used brown
¼ teaspoon salt
¼ teaspoon cinnamon
Pinch of ground nutmeg
95g/3/4 cup plain flour
1 teaspoon baking powder
½ teaspoon of baking soda (bicarbonate of soda)
Butter for frying
1 peach – I used nectarine
1 peach, diced
Preheat the oven 120oC/gas mark ½ – just so you can keep your pancakes warm as you make the rest.
Slice your peach in half and take out the stone. Slice thinly. They should look like someone has taken a bite out of a half moon.
Wisk the egg, soured cream, vanilla and sugar in a large bowl.
In a separate bowl, mix salt, cinnamon, nutmeg, flour, baking powder, baking soda. You could do this the night before, then all you have to do is mix the two together in the morning with no weighing or measuring.
Mix the dry ingredients into the wet and stir until just combined. Lumps are good. (At least that’s what I tell myself when I put my jeans on.)
Heat a heavy bottomed frying pan on a medium/low heat. Melt a small amount of butter and spoon about a ¼ cup of mixture into your pan (I used an ice cream scoop). I can fit about 2 pancakes in without them sticking together. I learnt the hard way not to add more.
Put two slice of peach on the top of you pancake, and allow to cook for about 3 minutes, until bubbles start to show on the top of your pancake.
You need to be brave when you flip. Get your spatula all the way underneath and flip.
Cook for 4-5 more minutes until the peach slices are all caramelised and mouth wateringly good. If at any time your pancakes, seem to be browning to quickly, turn the heat down.
Keep your cooked pancakes in the warm oven while you cook the rest of your mixture, wipe your pan clean add more butter each time and carry on cooking.
I served mine with another peach all chopped up and more maple syrup than is socially acceptable. Luckily I was eating mine in bed… in my pants. So no one could judge me.