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Pancakes with Simmered Peaches and Whipped Cinnamon Crème Fraîche

Ingredients

  • 4 peaches, diced
  • 1/3 cup plus 3 tablespoons sugar
  • pinch salt
  • 8 ounces crème fraîche
  • 3 tablespoons whipping cream
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon vanilla extract
  • cooked pancakes
  • mint leaves, for topping

Instructions

  • Place peaches, 1/3 cup sugar and salt in a medium saucepan and cover. Cook on low heat for 20 minutes, stirring occasionally.
  • Uncover the pan and increase the heat to medium and cook for 20 minutes, or until the peaches are soft and the juices are reduced and thickened.
  • Remove from the stovetop and set aside.
  • Combine the crème fraiche, whipping cream, 3 tablespoons of sugar, cinnamon and vanilla extract into a bowl and using an electric mixer, whip on high until stiff peaks form. Place in a container and store in the fridge before serving.
  • Place the peach topping on top of the pancakes and top with whipped cinnamon cream fraiche and mint leaves

Notes

This recipe is easily doubled or tripled, however adjust the sugar according to how sweet the peaches are. If you’re doubling, less sugar is advised—taste as you cook and adjust. Make sure the crème fraiche and whipped cream is very cold right before whipping.