Last night Luke and I had what we thought would be a lovely, romantic dinner at Bricco in North Boston.  I vetted restaurants for about a week, trying to figure out where to spend my birthday dinner, and finally we decided on this establishment.  At first I was unimpressed by my chipped bread dish and crusty fork, and there was a discussion about whether our waiter’s thick Italian accent was for show.

But once my food arrived, I was in heaven.  I ordered pappardelle (I have an obsession with this pasta) with wild boar ragu and porcini mushrooms.  It was amazing.  Halfway through our entrees, a loud thunderclap shocked the restaurant.  You can see where this is going.  Five minutes later it started to pour.  We ordered dessert to try and wait out the storm, but it wasn’t happening.  It was still raining when we left the restaurant, so we made our way back to the subway, stepping into a fresh pasta shoppe to escape the rain for a moment and to buy a few items.  As we left, it started to rain harder…so I got seriously rained on on my birthday.  By the time we got home, we were a little drier (it wasn’t raining in Malden when we got off the train), but I was exhausted.  Like go to bed at 10 pm exhausted.  I think I’m in great need of a birthday part 2.

Today’s birthday festivity is a little soiree that Luke and I are hosting at our house for friends in the area.  I’m making chili, and the guests have been asked to bring side dishes of some kind.  I’m also providing dessert, of course.

I haven’t posted about pancakes in a while, and honestly, nothing makes a weekend morning better than a sit-down breakfast.  These pancakes are made with peach puree, as well as peach pieces that dot the batter.  Definitely a peachy-keen breakfast, I’d say.

Peachy Pancakes
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 large peach, peeled, pitted and roughly chopped
  • 1 smaller peach, peeled, pitted and cut into ¼" pieces
  • ½ cup water
  • 4 Tbsp sugar, divided
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ cup sour cream
  • 1 large egg
  • 1 Tbsp butter, melted and cooled
Instructions
  1. In a small saucepan, add the roughly chopped peach and water. Bring to a boil and then lower heat and allow to simmer for 10 minutes. Remove from heat and add 2 Tbsp of the sugar and a pinch of salt. Transfer the mixture to a blender or food processor; blend until smooth. Pour the mixture through a strainer, into a measuring cup or bowl. Set aside.
  2. In a medium bowl, whisk together flour, remaining 2 Tbsp sugar, baking powder, baking soda and salt. In a smaller bowl, mix together the sour cream, egg, melted butter and ¾ cup of the peach puree. Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the peach pieces. If it’s lumpy, that’s fine.
  3. Preheat griddle or skillet over medium heat. Once your skillet/griddle is hot, rub it with 1 tsp vegetable oil or ½ Tbsp butter. Scoop about ¼ cup of batter onto the skillet and cook until bubbles form, about 2-3 minutes.
  4. Flip and cook on the opposite side for an additional minute or so. Transfer the cooked pancakes to a serving plate. Repeat process until you’ve cooked through all of the batter, adding more butter or oil to the skillet as needed. Top with your favorite pancake toppings and enjoy!
Notes
Makes 10-12 pancakes

 Adapted from A Cozy Kitchen

 

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