Breakfast

Crème Fraîche Pancakes

Experience a unique twist on an already delicious Vermont staple. A little Crème fraîche and Organic European Style Sour Cream (Odwalla) add a flavor to these pancakes that you didn't know was missing! Top with your favorite fruit and Pure Farmhouse Maple Syrup to make this sweet treat even sweeter.
December 08, 2016
By Kayley McCabe

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

  1. In a large Pantry Bowl, mix together the flour, sugar, baking powder, and salt.
  2. Whisk together the Crème fraîche, sour cream, milk, eggs and vanilla.
  3. Add the wet ingredients to the dry ones, mixing until combined.
  4. Melt 1 tablespoon of butter in skillet over low-medium heat.
  5. Spoon the pancake batter into pan.
  6. Cook 2-3 minutes until underside is nicely browned.
  7. Flip the pancakes and cook for another minute, until browned.
  8. Serve with sliced bananas or sliced strawberries and Farmhouse Maple Syrup.

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