Peaches-and-Cream Pancakes Recipe
Photo: Iain Bagwell; Prop Styling: Mindi Shapiro Levine; Food Styling: Torie Cox
These delicious crepe-like pancakes are thin and delicate with added texture from cottage cheese. Although they are made with gluten-free flour (our test kitchen recommends Cup4Cup brand), the flavor and texture is so similar to a regular pancake that you would never guess they’re gluten free. If you’re not avoiding gluten, you can substitute an equal amount of all-purpose flour with good results. You could serve these pancakes the usual way—with butter maple syrup—but if peaches are in season, slice them up and sweeten them with a little maple syrup for the most delicious two-ingredient pancake topper ever. Although a dollop of whipped cream is never a bad idea either. These Peaches-and-Cream pancakes are sure to impress your brunch crowd. Serve them up for the kids in the morning for breakfast, or save them for a special brunch when everyone can sit down together and enjoy great food and even better company.
How to Make It
Step 1
Gently rub peaches under running water to remove the fuzz. Thinly slice peaches, and cut in half. Toss together peach slices and maple syrup in a medium bowl.
Step 2
Whisk together eggs, sugar, and vanilla in a medium bowl until combined. Whisk in flour until smooth. Add cottage cheese, and stir to combine.
Step 3
Heat a 9-inch nonstick skillet over medium-high. Add 1/2 teaspoon of the butter to skillet. Spoon 1/3 cup of pancake batter into melted butter in skillet, swirling to evenly distribute batter in a thin layer. Cook until the batter begins to firm up, about 1 minute. Flip pancake, and cook until firm, about 1 more minute. Transfer to a baking sheet, and keep warm in a 200°F oven. Repeat with remaining butter and batter.
Step 4
To serve, layer 3 pancakes with peach-maple syrup. Then top them with whipped cream and more peaches.
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