A delectable recipe I made from The Smitten Kitchen Cookbook is peach and sour cream pancakes. They turned out gorgeous, if I do say so myself, and delicious; definitely the best pancakes I’ve ever made. I actually made them to taste-test something else: Crown Maple syrup.
How adorable is this “petite trio”? My friends and I noted that it would make the best hostess gift; especially if it’s brunch being hosted! It includes small bottles of the Light, Medium Amber and Dark Amber varieties, perfect for sampling.
I love how the interior of the box is printed to mimic the trees that the syrup is harvested from. The certified organic syrup is from Dutchess County, New York (Madava Farms, specifically). The bottles may look small, but after sampling all three on a huge stack of pancakes, I still have plenty left. Now my mind is racing with all the great uses I can think of for organic maple syrup:
- coffee sweetener
- loaves (zucchini, banana bread, etc.)
- smoothies – vanilla maple pumpkin? yum!
- topping for pancakes, Dutch baby, crepes, etc. – this one’s obvious
- topping for breakfast sausages; I’ve always loved the salty sweetness of this combo
- roasts / meat (see this article) – also, candied bacon!
- did I miss anything?
But anyways, when I brought the small syrups home, and was also working on the post for The Smitten Kitchen Cookbook, I found the perfect match: Crown Maple syrup and peach and sour cream pancakes. Of course, some bacon rounded out the meal (we actually ate this breakfast for dinner!).
I’m not allowed to print the recipe, but let me just say that sour cream makes pancakes unbelievably fluffy. The slight tartness perfectly complemented the sweet peaches (the fruit also added a nice aesthetic touch).
And now: on to the syrups!