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PUMPKIN BUTTER CRÈME FRAÎCHE PANCAKES
Ingredients
- ¾ cup pumpkin butter
- ½ cup crème fraîche
- 2 large eggs
- 3 tablespoons salted butter, melted, plus more for the pan
- 1 ½ cups whole milk
- 1 ½ cups of your favorite Pancake mix (Golden Malted is our favorite)
- Whipped Maple Butter (recipe follows), for serving
- Maple syrup, for serving (optional)
- WHIPPED MAPLE BUTTER
- ½ cup (1 stick) salted butter
- ¼ cup pure maple syrup
Instructions
- In a large bowl, whisk together the pumpkin butter, crème fraîche, eggs, melted butter, and milk. Fold in the pancake mix until just combined. Cover and let sit for 10 minutes at room temperature or refrigerate overnight.
- Preheat the oven to 150F.
- In a large skillet or griddle, melt 1 tablespoon of butter over medium heat. Pour ¼ cup of the pancake batter into the skillet. Cook until bubbles appear on the surface, about 2 minutes, then use a spatula to gently flip the pancake. Cook on the second side until golden, about 1 minute more. Transfer the pancake to a baking dish and keep warm in the oven. Repeat with the remaining batter, adding more butter to the skillet, if needed.
- To serve, spread each pancake with a bit of maple butter. Serve with maple syrup alongside, if desired.
- MAPLE BUTTER
- In a small saucepan, melt the butter over medium heat, stirring occasionally until the butter is lightly browned, 3 to 5 minutes. Transfer the butter to the bowl of a stand mixer. Chill in the fridge for 20 minutes.
- Add the maple syrup to the butter. Using the whisk attachment, whip the chilled butter and syrup together on medium-high speed until light and fluffy, 1 to 2 minutes. Store refrigerated in an airtight container for up to 2 weeks.
Notes
- From: Half Baked Harvest Super Simple
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/