Pancakes with Cherry-Maple Syrup
plus Cinnamon Butter, Lemony Crème Fraîche & Candied Pecans | 4 servings
Ready to up your pancake game without much extra work? With some clever shortcuts and simple tweaks, you can make fluffy pancakes worthy of brunch at a fancy restaurant. The base for the batter is a tempura mix that includes baking soda so the pancakes rise nice and tall. The toppings are equally stellar, so much that we suggest setting up a toppings bar for people to customize their own pancakes. Choose from cinnamon and brown sugar butter, maple syrup amped up with cherry jam and fresh lemon juice, lemony crème fraîche, and candied pecans—or really go for it and have them all!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Cinnamon & Brown Sugar Butter
(Contains Tree Nuts)
(Contains Eggs, Milk, Wheat)
Not included in your delivery
Bring Cinnamon and Brown Sugar Butter to room temperature. Wash and dry produce. Zest and quarter lemon. Place 2 TBSP plain butter in a small microwave-safe bowl; microwave until melted, 30 seconds. Reserve 1 packet of the crème fraîche for batter.
Heat a small, preferably nonstick, pan over medium-high heat. Add pecans, 3 TBSP sugar, 1 tsp salt, and 4 TBSP water. Cook, stirring, until water has evaporated and pecans are sticky and coated, 3-5 minutes. Remove from pan and set aside on a plate to cool. Once cooled, use your hands to separate pecans into small clusters of 2-3 pieces each (do this after making batter in Step 5). Wash out pan.
In a second small bowl, combine remaining crème fraîche, ¼ tsp lemon zest, ½ tsp sugar, a squeeze of lemon juice, and a pinch of salt to taste.
Heat same pan used for pecans over medium-high heat. Add jam and maple syrup; cook until bubbling, 1-2 minutes. Turn off heat, then stir in 3 TBSP butter until melted. Add 1-2 squeezes of lemon juice and a big pinch of salt. Set aside.
In a medium bowl, whisk together eggs*, milk, ricotta, melted butter, reserved crème fraîche, 1 tsp of the remaining lemon zest, and juice from 1 lemon wedge. In a large bowl, combine tempura mix, ¼ cup sugar, and ½ tsp salt. Whisk wet mixture into dry mixture until just combined.
Heat a drizzle of oil in a large, preferably nonstick, pan over medium heat. Add ¼ cup scoops of batter to hot pan. Once bubbles form on tops of pancakes, about 1-2 minutes, flip and cook until golden, 30-60 seconds more. (TIP: lower heat if pancakes begin to brown too quickly.) Transfer to a plate. Repeat process with remaining batter, adding more oil between batches. TIP: Use butter instead of oil if desired; for faster cooking, use two nonstick pans or a griddle!
Warm syrup over medium-low heat, stirring occasionally, 2-3 minutes. Assemble a toppings bar! Serve pancakes on a platter with the candied pecans, lemony crème fraîche, cherry maple syrup, and Cinnamon and Brown Sugar Butter in separate bowls on the side.