Happy 4th of July! I will be spending the day with friends here in Washington, DC. Though the District gets so crowded this time of year with tourists, it is such a magical and wonderful place to be. I hope you all have a wonderful and relaxing three-day weekend.
To kick off my long weekend, I wanted nothing more than a luxurious breakfast. Breakfast is my favorite meal of the day (probably because it’s socially acceptable to eat sugary, dessert-like things in place of a meal), but during the week I rarely have time to eat a hot breakfast.
I was reading the Smitten Kitchen cookbook (thanks Dad for the great birthday gift!) when I saw this recipe for Peach and Sour Cream Pancakes. Though my favorite pancakes are typically thin, Swedish-inspired ones, these fluffy and thick peach pancakes were calling my name. I knew they would make a perfect for a perfect three-day weekend breakfast!
Like all recipes I feature here on Hilary Stone Soup, this one is quite easy to make and takes very little prep time. It’s a great dish to impress house guests who are visiting for the weekend. No need to tell them how simple the recipe is!
Enjoy the 4th, and these delicious pancakes!
Peach and Sour Cream Pancakes
Cook for another 5 minutes, until the pancakes are golden brown on both sides and the peach slices are nicely caramelized. Transfer the pancakes to a tray in your warm oven as they cook, which will ensure they fully set and stay warm until you are ready to eat!