Photo: Emeril's Warm Peach Pancakes with Vanilla Bean Ice Cream and a Drizzle of Warm Caramel Sauce Recipe
Ingredients
For the pancake:
- 1 cup milk
- 1/2 cup creme fraiche
- 6 large eggs
- 2 tablespoons lemon zest
- 1 1/2 cups flour
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 6 tablespoons butter
For the peaches:
- 2 tablespoons butter
- 3 cups peaches, peeled, cored and sliced thin.
- 2 tablespoons brown sugar
- 1/2 lemon, juiced
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 recipe caramel sauce, recipe follows
- 1 pint vanilla ice cream
- Powdered sugar, for garnish
- Mint sprigs, for garnish
Directions
For the pancakes: Preheat the oven to 400 degrees F.
Place a 10-inch cast iron skillet in the oven. In a large bowl mix together the milk and creme fraiche until smooth. Whisk in the eggs and lemon zest and whisk together until smooth. Add the flour, salt and the sugar and whisk until smooth. Remove the skillet from the oven and place on the stove over low heat. Add the butter to the skillet and swirl around the bottom of the pan until it is completely melted. Add the batter to the skillet and return to the oven and bake until pancake puffs up around the edges, 20 minutes.
For the peaches: To a hot skillet, add butter and melt. Add peaches and saute for 3 minutes, until beginning to soften. Add brown sugar, lemon juice, cinnamon and nutmeg and cook another 2 minutes.
To Finish: Remove pancake from the oven. Slide pancake onto a large plate. Top pancake with peaches. Top with a scoop of vanilla ice cream, caramel sauce and powdered sugar and mint.
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By emily_7831605
American Fork, UT
on May 27, 2008
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I have made this for my entire family on several occassions. It involves a little bit of work, but it's worth it! So good. We don't have cast iron pans, so I just bought the 6-inch cake pans and made individual servings (we originally started in regular 8 or 9 inch cake pans, but they turned out to be so big that everyone had to share. I'm getting hungry just thinking about these!!
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