I picked up my box of Georgia peaches on Thursday from the annual fundraiser held by a church here in town. I decided to buy a box of Georgia, and then a box from Colorado (arriving late August) this year, kind of as a fun little test to decide which peach producer claims the peach victory of my heart. The CO peaches have a lot to live up to, because this GA batch is outstanding. These are probably the best, most consistent peaches I've ever had in my life. All 25 lbs are beautiful, juicy, and perfect. Get ready for some peach-heavy posts. On Sunday they were all ripe and I needed to "put them up" as my Grandma would have said. So, I spent the afternoon putting up peaches in the form of freezer jam, bags of sliced peaches to freeze, and a mixed berry peach cobbler. But, the day began with these sour cream peach pancakes, which are the most delightful and fantastic pancakes I've ever had the pleasure of eating. Daube's (local bakery that puts out some fantastic brunch items each Sunday) had nothing on me this week. They should add these to their menu. Make 'em.

Sour Cream Peach Pancakes
-adapted from the Smitten Kitchen Cookbook
*This only makes about 8 pancakes, so I would suggest doubling them if you plan to share. I'm serious. I ate 4 of them by myself with no regrets.

-1 large egg
-1 cup sour cream (I use light)
-1/4 t. vanilla
-2 T. sugar
-1/4 t. salt
-1/4 t. cinnamon
-3/4 cup flour
-1 t. baking powder
-1/2 t. baking soda
-pat of butter for the pan
-1 peach, halved, pitted, and very thinly sliced

Whisk egg, sour cream, vanilla, and sugar together in the bottom of a large bowl. In a separate bowl, whisk the salt, cinnamon, flour, baking powder, and soda. Fold the dry ingredients into the wet, and mix just until combined. The batter will still be lumpy. Heat your skillet on medium low and melt a small pat of butter in the bottom. Drop 1/4 cup of batter for each pancake, leaving ample room to spread (I did 4 at a time). Place 2 peach slices on top of the batter like this.

It's OK if the peaches look bigger than the pancakes at first, the batter will spread.

Cook for 3-4 minutes, or until the pancakes start to bubble and are dry around the edges. Flip carefully and quickly (it's OK if the peaches slide out, just push them back under the pancake/peach pile) and then cook for another 5 minutes, until the pancakes are golden and the peaches look caramelized. Place the cooked pancakes on a baking sheet in the oven at 250 degrees to keep them warm and help them to finish setting while you cook the remaining pancakes. Now, there are a number of ways you can serve these. They are heavenly as-is, but I drizzled them lightly with honey and sprinkled with cinnamon for myself (awesome), my kids ate with maple syrup, and I suspect that whipped cream (or ice cream!) would push them over the edge into dessert territory. You can't go wrong here.