Ingredients
- 1 1/2cups unbleached all-purpose flour
- 3tablespoons sugar
- 2teaspoons baking powder
- 1teaspoon kosher salt
- 1cup whole milk
- 1/2cup creme fraiche
- 1/4cup sour cream
- 2eggs
- 1 1/2teaspoons vanilla
- 3tablespoons European-style butter
- Pure maple syrup
- Fresh blueberries (optional)
Directions
- In large bowl combine flour, sugar, baking powder, and salt. In a medium bowl whisk together milk, creme fraiche, sour cream, eggs, and vanilla. Add to dry ingredients; whisk to combine.
- In very large skillet melt 1 Tbsp. butter over medium heat. Spoon rounded tablespoons of batter into skillet. Cook 2 to 3 minutes or until undersides are browned; turn. Cook 1 to 2 minutes. Repeat with remaining batter. Serve with syrup and berries, if desired.
From the Test Kitchen
Place pancakes in an airtight container with waxed paper between layers. Cover and freeze up to 1 month. To reheat, wrap pancakes in paper towels. Microwave for 30 seconds for 1 pancake or 45 seconds for 2 pancakes or until heated through.
Tags:
Pancakes