Emeril's Warm Peach Pancakes with Vanilla Bean Ice Cream and a Drizzle of Warm Caramel Sauce

Emeril Lagasse

Recipe courtesy Emeril Lagasse, 2000

Show: Emeril LiveEpisode: 4th Annual Emeril awards

Rated 5 stars out of 5
  • Rate This Recipe
  • Read 4 Reviews
Total Time:
50 min
Prep
20 min
Cook
30 min
Yield:
4 servings
Level:
Intermediate
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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 pint vanilla ice cream
  • 1 recipe caramel sauce, recipe follows
  • 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.

Caramel Sauce:

In a small, heavy-bottomed saucepan, combine the sugar and water and bring the mixture to a boil, stirring often. Cook, stirring occasionally, until the mixture is a deep caramel color and has the consistency of a thin syrup, 10 to 15 minutes. Remove from the heat. Stir in the cream, return the saucepan to the high heat, and boil the sauce until it regains the consistency of a thick syrup, about 2 minutes. Cool.

Yield: about 3/4 cup

Recipe adapted from Creole Christmas Cookbook, by Emeril Lagasse, with Marcelle Bienvenu, published by William Morrow, 1997

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Newest Ratings and Reviews

Read all 4 reviews

  • on December 11, 2011

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    This was awesome. Like getting away with dessert for breakfast.

    people found this review Helpful.
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  • on August 05, 2006

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    I would have given this 5 stars but the recipe itself is poorly written...when reading it it seems that the batter just makes one big pancake but that is not the case.
    Other than that the pancakes were GREAT. I would use a smaller skillet in the future as the pancakes are way too big for one person. The peaches and caramel could also easily be made ahead of time and reheated.
    I used a non stick oven safe pan and it worked great.
    Thanks!!

    people found this review Helpful.
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  • on August 11, 2005

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    I have a special skillet just for this pancake. Try it with different fruit like apples. It is great! If you want a grand presentation this is the recipe for you. Always a crowd pleaser.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
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