American Pancakes with Crème Fraiche, Blueberries and Honey
These American Pancakes with Crème Fraîche, Blueberries & Honey created by Martin Dawkins AKA The Rustic Chef, are a stack of textures with fluffy American pancakes, juicy blueberries, luscious crème fraiche and a drizzle of sweet golden local honey.
Martin used Clayton’s eggs and milk from Dandys Ford Dairy near Romsey. However you can source local free range eggs from deli's, farm shops, markets, village stores and Southern Co-op stores, such as Beechwood, Cheyney Farming, Fluffetts Farm, Vale Farm and Warrenfield eggs. Many farm shops and Southern Co-op stores also stock local milk. Martin used honey from Mrs B’s Bees. Other local honey producers include Becky’s Beezzzs, The Noble Bee, and Honey Bee Happy Bee.
Makes approximately 12 pancakes.
Recipe:
120g plain flour
½ tsp bicarbonate of soda
2 tsp baking powder
1 tbsp caster sugar
2 large eggs
300g buttermilk
30g melted butter
150g blueberries
150ml crème fraiche
Local honey
Method:
Begin by sifting together the flour, baking powder, bicarbonate of soda and sugar in a bowl.
Separate the eggs. Whisk the egg whites until they form soft peaks.
Now mix the egg yolks, buttermilk and melted butter into the dry ingredients to create a batter.
Gently fold in the egg whites.
Heat a frying pan with a drizzle of oil over medium heat. Spoon a generous dollop of the batter, allowing it to sizzle and cook on one side.
When bubbles appear flip the pancake, letting the other side cook for about two minutes until it is golden.
Once all the pancakes are cooked, build a stack with layers of creamy crème fraîche, juicy blueberries and a drizzle of honey between each layer.
Enjoy!
Try Martin's Classic Pancakes with Banana and Salted Caramel HERE.