Description
Delicious pancakes topped with a glossy caramel and warm peaches for an elegant breakfast treat.
Ingredients
Scale
- 1 1/4 cups (150 g) all-purpose flour
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- 1/4 tsp fine sea salt
- 1 large egg, room temperature
- 1 1/4 cups (300 ml) milk, room temperature (or buttermilk for tang)
- 3 tbsp unsalted butter, melted and slightly cooled
- 3 tbsp unsalted butter, room temperature
- 1/2 cup (100 g) packed dark brown sugar
- 2 ripe but firm peaches, sliced 1/4-inch thick (peel on or off)
- 1 tsp pure vanilla extract
- 1 tsp lemon juice
- Pinch flaky sea salt
- Powdered sugar, for dusting (optional)
- Softened mascarpone or crème fraîche, for serving (optional)
- Fresh mint leaves or microgreens, finely chopped for garnish
Instructions
- Prepare the batter: Whisk flour, sugar, baking powder, and salt in a bowl. In another bowl, beat egg with milk and melted butter until smooth. Fold wet into dry until just combined — a few small lumps are fine. Rest 10 minutes.
- Make the caramel and arrange peaches: In a cast-iron skillet over medium heat, melt the 3 tbsp butter. Add brown sugar and stir until it dissolves and begins to bubble to a deep amber — about 2–3 minutes. Stir in vanilla, lemon juice, and a pinch of sea salt. Remove from heat. Arrange peach slices evenly in the skillet.
- Return skillet to low–medium heat. Pour batter gently over the peaches, smoothing slightly with a spatula. Cook uncovered for 4–6 minutes until edges set and small bubbles form on the surface.
- If the center remains unset, transfer skillet to a preheated 350°F (175°C) oven for 6–8 minutes until a toothpick comes out clean.
- Let the skillet rest 2 minutes. Run a thin spatula around edges to loosen. Invert onto a warm serving plate.
Notes
Serve warm with mascarpone and fresh mint. Store leftovers in an airtight container for up to 2 days. For best texture, reheat in the oven or a skillet.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 350
- Sugar: 20g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 50mg