Emeril’s Warm Peach Pancakes With Vanilla Bean Ice Cream


Recipe by
Adapted from Foodnetwork.com


For the pancakes:

  • 1 cup milk
  • cup creme fraiche
  • 2 tablespoons lemon zest
  • 1 cups flour
  • 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
  • Mint sprigs, for garnish


For the pancakes:

  1. In a large bowl, mix together milk and creme fraiche until smooth. Whisk in eggs and lemon zest and mix until smooth. Add the flour, salt and sugar and whisk until smooth. Remove the skillet from the oven and place on the stove over low heat. Add butter to the skillet and swirl around the bottom of the pan until completely melted. Add batter to the skillet, return to the oven and bake until pancake puffs up around the edges (about 20 minutes).

For the peaches:

  1. 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:

  1. Remove pancake from the oven. Slide pancake onto a large plate. Top with peaches, a scoop of vanilla ice cream and mint.