With Vanilla Bean Ice Cream and a Drizzle of Warm Caramel Sauce
Ingredients
For the pancake:
1cupmilk
1/2cupcrème fraiche
6large eggs
2tablespoonslemon zest
1 1/2cupsflour
1/2teaspoonsalt
2tablespoonssugar
6tablespoonsbutter
For the peaches:
2tablespoonsbutter
3cupspeachespeeled, cored and sliced thin
2tablespoonsbrown sugar
1/2lemonjuiced
1teaspooncinnamon
1/2teaspoonnutmeg
For the garnish:
1pintvanilla ice cream
Powdered sugar
Mint sprigs
Instructions
For the pancakes:
Preheat the oven to 400 degrees Place a 10-inch cast iron skillet in the oven. In a large bowl mix together the milk and crème fraiche until smooth.
Whisk in the eggs and lemon zest and whisk together until smooth. Add the flour, salt and the sugar and whisk until smooth. Remove the skillet from the oven and place on the stove over low heat. Add the butter to the skillet and swirl around the bottom of the pan until it is completely melted. Add the batter to the skillet and return to the oven and bake until pancake puffs up around the edges, 20 minutes.
For the peaches:
To a hot skillet, add butter and melt. Add peaches and sauté for 3 minutes, until beginning to soften. Add brown sugar, lemon juice, cinnamon and nutmeg and cook another 2 minutes.
To Finish:
Remove pancake from the oven. Slide pancake onto a large plate. Top pancake with peaches. Top with a scoop of vanilla ice cream, caramel sauce and powdered sugar and mint.