You may have seen my instagrams of My Favorite Uncle Larry's breakfast and my breakfast at The Bad Waitress. The Ginger Peach Pancakes I ordered that morning were the Seasonal Pancakes that were being offered for the day. That breakfast was killer! I was visiting my family in Iowa and Minnesota in July and I have to say this was one of my favorite restaurants.
Is anyone with me when I say eating and shopping are my two favorite things about travel?
Another great place we ate at was Sea Salt Eatery over by Minnehaha Falls. Seafood tacos and baskets, outdoor seating in the park, and live music. What could be better?
I'm trying to get back into the swing of things with my blog. I do really enjoy cooking, but I haven't made many meals lately that I feel are blog worthy. I almost didn't bother with these pancakes because I almost burnt them. Nobody wants to see pictures of burnt food.
But these were really good, a nice change from the typical blueberry pancake.
I've been doing really well running outside since the July 4th weekend. The gym was closed for the holiday, and they had just installed new treadmills. I think they set those suckers on an incline because they really hurt. Well I think the stars were aligned for me, and now I'm running outside! This is a really great accomplishment for me! The treadmill and I may get a divorce!!
I bought a jacket (size L, asphalt) this week from Athleta to get excited about running outside when it's cold. :/
Ginger & White Nectarine Pancakes
White Nectarine & Ginger Syrup
- 2 white nectarines
- 1 inch of ginger, grated
- 1/2 cup water
- 1/2 cup sugar
Slice your nectarines. Combine the water and sugar in a small saucepan and bring it a boil over medium heat on the stove-top. Whisk it a bit while it's heating up. Once it's come to a boil, it should be clear and the sugar should be dissolved. Take it off the heat. Add the grated ginger and nectarines. Place in the fridge until you're ready to use. It will probably last at least a week in the fridge. I let my nectarines marinate overnight and used them in the morning with the pancakes.
- 1 cup sour cream
- 7 Tbsp flour
- 2 Tbsp sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 1/2 tsp vanilla
- butter, for frying & serving
- ginger nectarine syrup for serving
- powdered sugar for serving
Get your griddle ready that you'll be using for the pancakes by warming it up; hot enough to melt the butter quickly, but not so hot that the butter will burn.
Whisk the eggs and vanilla in a small bowl.
In another bowl, stir the flour, sugar, baking soda, and salt. Add sour cream to the dry mix, but don't over mix. Whisk in the egg mixture until just combined. DON'T OVER MIX.
Drop batter by 1/4 cup servings onto the griddle. Cook on the first side until bubbles start to form on the surface and the edges are starting to brown. Flip to the other side and cook for another minute. (Pancakes will be a little on the soft side.) I place my cooked pancakes in a warm oven as I'm going to keep them warm until they're all done.
Serve with softened butter, the ginger nectarine syrup and maybe a sprinkle of powdered sugar.
Source: Ree Drummond