Chef Jaime's Saturday Creme Fraiche Pancakes with Maple Honey Syrup

Untitled Document

Yields 12 nice pancakes 

3 cups Good quality AP flour
6 tbsp Sugar 
4 tsp Salt 
4 tsp Baking Powder 
1 cup Creme Fraise 
1 cup Sour Cream 
2 cups Whole Milk 
4 Eggs 
3 tsp Pure Vanilla extract 
Good quality butter 
1 cup Maple syrup 
1/3 cup Honey

Fresh whipped cream, sliced bananas, cinnamon for garnish. 

In a nice size mixing bowl combine the Flour, Sugar baking power and Salt. 

In another mixing bowl whisk together the Creme fraiche, Sour cream, Milk, Eggs and Vanilla 

Add the wet ingredients into the dry and mix until they are well combined. 

On your skillet heat and melt  a few tablespoons of butter and add a small ladle at a time amount of batter and cook until bubbles clearly form on the surface between 2-3 minutes. 

Flip and cook for the same amount of time until the Pancakes are crispy and lightly browned. Repeat. 

In a small saut¿ pan heat your maple syrup and honey until warm and transfer it into a small container for serving. 

I love serving these Pancakes with fresh whipped cream slices bananas and or sliced strawberries. 

Dusted with cinnamon and fresh whipped cream.