Happy New Year Guys! This year The Cake Hunter will be entering it's 4th year! I'm a serial quitter so keeping a blog going for this long is pretty big for me. We'll celebrate end of March don't you worry. Anyway, I thought I'd ease us into 2016 with a nice easy recipe but with massive rewards. These pancakes were borne out of a fridge full of Christmas leftovers. I sat staring at the fridge for a good 15 minutes thinking 'what can I use this tub of creme fraîche in that isn't a cake? Creme fraîche will work in pancakes right?'
It does work. It definitely does. The creme fraîche and vanilla makes these the perfect balance of sweet and ever so slightly sour. Without the vanilla they'd work brilliantly with eggs and smoked salmon or bacon. With the vanilla they are a brilliant carriage for an easy 4 minute raspberry sauce.
These got high praise from Nick and Matilda who sat eating them like giant cookies once I'd finished photographing everything. I think I'm probably going to make them again this coming Sunday and try a blueberry compote and a drizzle of maple syrup as well.
- Half fat creme fraîche will work absolutely fine, in fact, that's what I used for this recipe.
- Don't rush the cooking, you will only end up with burnt pancakes. For perfect golden pancakes, use a medium-low heat and clean the pan out with kitchen roll in between each batch.
- The sauce is brilliant if you swirl a little into the top of a pancake just as it goes in the pan.
Vanilla Bean and Creme Fraîche Pancakes with Quick Raspberry Sauce
200g plain flour
1 teaspoons baking powder
50g caster sugar
1/2 teaspoon salt
120g creme fraîche
200ml whole milk
1 teaspoon vanilla bean paste or 1 vanilla pod
butter, for cooking
for the sauce:
150g fresh or frozen raspberrys
2-3 tablespoons water
2 tablespoons caster sugar
- Whisk the flour, baking powder, sugar and salt together in a large bowl. In a jug, whisk the creme fraîche, milk, eggs and vanilla together.
- Add the wet ingredients to the dry and whisk until smooth.
- Gently heat a teaspoon of butter in a frying pan until it starts to bubble. Spoon the batter into the pan. I use a quarter cup as a guide and cook two at a time in my pan.
- Cook until small bubbles start to appear on top - around 2-3 minutes - and then flip over and cook for another minute. Slow and steady is the best way to cook pancakes otherwise you'll end up with burnt outsides and doughy insides.
- In between each batch, wipe the used butter from the frying pan with kitchen roll and melt a fresh teaspoon. This also prevents the pancakes from burning.
- Keep warm by placing a cooling rack in an oven heated to 150 C/300 F/gas mark 2.
- For the sauce, mix the raspberries, sugar and water in a small pan and heat for 3-4 minutes until the fruit starts to break down. Remove from the heat and leave to cool slightly.
- To serve, pile up high and drizzle with sauce.