Melt 1/4 cup butter; pour into an ungreased 9-in. round baking pan. Sprinkle with brown sugar. Arrange peach slices in single layer over sugar.
In a large bowl, cream sugar and remaining butter until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Spoon over peaches.
Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm.
Mix the flour, the salt and the sugar in bowl. Put aside about 10g of the butter to cook the pancakes and melt the rest. Pour the melted butter in the bowl, add the milk, the water and the eggs and mix all together using a wire whisk or a mixer. Cover the mixture with foil and leave it in the fridge for about 30 minutes.
Ladle out some of the mixture and cook thin pancakes in a buttered pan. You must butter the pan before cooking each pancake.
Spread rose jam over the ready pancakes, put peppermint leaves and roll. Serve with the sour cream.