Welcome back everyone! I am so excited to share this weeks recipe with you so I'll keep the blog post short this week. My favorite meal of the day is breakfast and one of my favorite kinds of food to eat is breakfast food. Growing up my mother would always buy those huge bags of off-brand cereals (shout out to "Marshmallow Matey's) because my siblings and I ate it everyday for breakfast and usually as a late night snack. That being said, we ate many, many bags of cereal growing up.
I have vivid memories of my mother making the same breakfast every Saturday morning. She would make homemade waffles with fresh whipped cream and berry compote. It was very rare at that point in my childhood that we sat down as a family and enjoyed a meal together. Those are some of my fondest memories.
My mother was a wonderful cook and I can't help but think that she is the reason that I have ended up following a passion in the kitchen. When I was eight or nine years old, my mother took a six-hour Sushi making class and I remember thinking that she was crazy for taking a class to learn how to make food. First of all, she was already such a great cook, and secondly, why would anyone waste their time on a cooking class? Of course now I wish I could take every possible cooking class that is available to me. However, at that time, I didn't know that food would play such a big role in my life.
I feel sort of embarrassed when people ask me what I like to do. I always reply, "I like to cook and bake. I like food!" and usually people respond with, "Is that really considered a hobby?". When I get that response I just think that gastronomy is something that a lot of people just don't understand. I see what I do as a form of art. I spend three to four hours developing a recipe and then countless other hours making them and sometimes re-making them until they work perfectly. By the time a recipe is published on my blog, I have spent at least eight hours working on it. I make my dishes, style them, and then take pictures of it all. I have a lot of hope that people will take my answer, "I like to cook and bake. I like food!" seriously one day. I believe that like most artists, foodies must work harder to gain recognition.
I don't plan on giving this, gastronomy, up anytime soon either. It's hard to put into words but I really do have a different sensation when I am in the kitchen. I feel peaceful and fulfilled and I cannot describe why. I am constantly in the kitchen, cooking, and I never feel bored or over-worked; I don't think I will ever feel that way.
Now on to this weeks recipe! As you might have noticed, I have been on a crème fraîche kick lately. It is my favorite new ingredient. I love sour-cream (I eat it by the spoon-full guys) and crème fraîche has the same creaminess and tanginess. It's a perfect in soups, cupcakes, and as I have recently discovered, pancakes! I love the classic lemon ricotta pancakes so I thought I would deviate and use the amazing crème fraîche! The crème fraîche is perfect because it is essentially tangy heavy cream, meaning, it can whipped and put on top of pancakes. I honestly love this stuff the more I use it.
These Lemon Crème Fraîche Pancakes with Crème Fraîche Whipped Cream are light and fluffy and have the perfect balance of sweetness and tanginess from the crème fraîche and fresh lemon zest. They are perfect for a weekend breakfast or brunch. They would be delicious with a simple blueberry or blackberry compote but honestly, the crème fraîche whipped cream + pure maple syrup is perfect to top these! Make these for your next brunch or Sunday morning breakfast and let me know how they turn out! Thanks for visiting the site again everyone!
Lemon Crème Fraîche Pancakes with Crème Fraîche Whipped Cream
For the Pancakes:
2 Cups All Purpose Flour
2 Tablespoons White Granulated Sugar
2 Teaspoons Baking Powder
1 Teaspoon Baking Soda
⁄4 Teaspoon Kosher Salt
16 Ounces (Two 8 ounce Containers) of Crème Fraîche
2 Large Eggs, yolks and whites separated
1 1⁄4 Cup Whole Milk
1 Teaspoon Vanilla Extract
1⁄4 Cup Butter, melted
Zest of one Lemon
For the Crème Fraîche Whipped Cream Topping:
One 8 Ounce container of Crème Fraîche
3 Tablespoons Powdered Sugar
Juice from half a Lemon
Pure Maple Syrup
For the Pancakes:
1. In a large bowl, sift together the flour, sugar, baking powder, baking soda, and salt. Whisk together until everything is evenly mixed. Set aside.
2. In a medium sized bowl, combine the crème fraîche, egg yolks, milk, vanilla, melted butter, and lemon zest. Whisk until fully combined. Set aside.
3. In another medium sized bowl using a handheld mixer, whip the egg whites until they form medium-stiff peaks-- when you hold the mixer upright the eggs should hold their shape without dripping down.
4. Add the wet ingredients (crème fraîche mixture) into the dry ingredients and mix just until combined-- do NOT over mix. Next, gently fold in the egg whites until fully combined and no streaks of egg whites remain.. Be careful to fold gently as to not deflate the egg whites.
5. Heat a stovetop or electric griddle over medium-high heat, a 4-5 heat setting on a gas stovetop griddle or 375°f on an electric griddle. Use about one tablespoon of butter to grease the griddle. Once the griddle is preheated, spoon ¼ cup of pancake batter onto the griddle, fitting as many pancakes as you can. Don't place the pancakes too close to each other because the batter will spread out a little as they cook. Cook the pancakes on the first side for about two minutes or until you see a few air bubbles popping out the top. Flip the pancakes and cook another 2-3 minutes on the second side. Place the cooked pancakes on a plate and cover with tinfoil to keep them hot. Repeat with the remaining batter until it is all gone.
For the Crème Fraîche Whipped Cream
1. In a medium bowl, combine the crème fraîche, powdered sugar, and lemon juice. Using a handheld mixer, whip the cream until medium peaks form. You don't want this cream to be too stiff.
2. Place as many pancakes as you would like onto a plate and top with a dollop of the Crème Fraîche Whipped Cream. Serve with warm pure maple syrup and butter if desired.