
Crème Fraîche Pancakes
Ingredients
- 1 ½ Cups King Arthur Flour
- 3 tbsp. Organic Sugar
- 2 tsp. Farmhouse Pottery Coastal Sea Salt
- 2 tsp. Baking Powder
- ½ cup Vermont Creamery Crème fraîche
- ½ cup Organic European Style Sour Cream (Odwalla)
- ¾ to 1 cup Organic Whole Milk
- 2 Large Farm Fresh Eggs
- 1 ½ tsp. Pure Vanilla Extract
- European Style Butter (Vermont Creamery)
- Pure Farmhouse Maple Syrup (Farmhouse Pottery)
- 2 tsp. Baking Powder
Directions
- In a large Pantry Bowl, mix together the flour, sugar, baking powder, and salt.
- Whisk together the Crème fraîche, sour cream, milk, eggs and vanilla.
- Add the wet ingredients to the dry ones, mixing until combined.
- Melt 1 tablespoon of butter in skillet over low-medium heat.
- Spoon the pancake batter into pan.
- Cook 2-3 minutes until underside is nicely browned.
- Flip the pancakes and cook for another minute, until browned.
- Serve with sliced bananas or sliced strawberries and Farmhouse Maple Syrup.