Crème Fraîche Pancakes with Pomegranate


How awesome it is to start your day with some lovely fluffy pancakes! Some weeks ago, I was out for brunch with a friend, and tried pancakes with maple syrup and pomegranate seeds for the first time. It was like a revelation to me. I love pancakes anyway, but the combination of the fluffy baked batter, combined with some sweet syrup or honey and the crunchy sourness of the pomegranate – sheer perfection! 🙂

So when pomegranates were on sale this week, I did not hesitate for a second. Back at home, I realized that I didn’t have any milk, so I couldn’t do my usual pancake batter. But since I had some crème fraîche in the fridge, so with the help of the internet I found this recipe here, which I only adjusted slightly to get the texture right. The batter was very rich, but delicious especially together with the sour fruit. But as always – there are tons of variations to this basic recipe, so dare to experiment 😉

Ingredients (yields 10):

1 egg
100 g crème fraîche
40 g flour
1 pinch of baking soda
1 pinch of salt
20 ml water
butter for cooking
seeds of 1/4 pomegranate

Beat the eggs lightly in a bowl. Gently whisk in the crème fraîche. Sift in flour, baking soda and salt and fold in gently. Add the water and whisk again until the batter has the right texture. It should run easily off a spoon, but not be too liquid. Heat up some butter in a frying pan. Pour the batter in the pan into three small circles. Bake the pancakes on low – medium heat from both sides until they are golden brown. Continue until all the batter is empty. Serve with powder sugar and pomegranate seeds.

Tip: If you are more of a sweet tooth, serve the pancakes with some honey, maple syrup or whatever syrup you like 🙂


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