As a mentioned in my last post, my son’s birthday was last week. The older he gets, the more demanding he is. It’s that a normal thing? I guess it is. When I asked him what kind of breakfast he would want on his special day, he had a very specific answer, pancakes with strawberries.
Not too long ago, I had made these pancakes for him and I knew he liked them but I didn’t imagine he would even remember them. He surprises me every time. I have to say I don’t blame him for remembering these fluffy, super light and spongy pancakes.
I also made strawberry sauce. Very easy to put together and a sweet replacement for the classic maple syrup. If that wasn’t enough strawberries, we also made crème fraîche (yes! homemade) and I mixed in some of the strawberry sauce. Out of this world fantastic.
Lets talk a little bit about homemade crème fraîche. It came out so creamy and rich, it doesn’t even compare to many of those store-bought brands. The good news is, it’s so easy to make, it’s hardly a recipe. The bad news is, because it’s so easy to make, you will want to make it all the time and make lots of things with it. As we know, crème fraîche is not exactly a diet item. Oh well, guilty pressures, we’ve got to have them, no?
For the pancakes:
(makes 6-8 pancakes)
(makes 6-8 pancakes)
1 1/4 cup whole milk
2 large eggs
3 tablespoon canola oil
3 tablespoon sugar
1/2 teaspoon vanilla extract
1 1/2 cups of all purpose flour
2 teaspoons baking powder
A pinch of salt
In a bowl, mix together the milk, eggs, oil and sugar. Sift together the flour, baking powder and salt. Pour the milk mixture into the dry ingredients and mix until smooth (Do not over mix). Let the batter rest for 5 minutes. Heat a lightly greased griddle over medium high heat. Scoop the batter onto the griddle, using about 1/4 cup of batter for each pancake. Brown on both sides.
For the strawberry sauce:
2 cups strawberries, hulled and quartered
2 tbsp sugar
1 tsp vanilla extract
2 tbsp water
in a saucepan, mix together the strawberries, sugar and water. bring it to a boil. Let it cook until the strawberries are softened, about 15 minutes. Add the vanilla extract, mix well and puree the strawberries, let it cool.
For the crème fraîche
Recipe courtesy of Celia
2 cups of heavy cream
2 tbsp plain yogurt
In a jar, stir together the yogurt with the heavy cream. Loosely, cover the jar and let it sit at room temperature for 18 to 24 hours or until thick. How easy was that?
Mix half of the strawberry sauce with half of the crème fraîche and a pinch of salt for serving.