Chestnut Pancakes With Bacon And Crème Fraîche Recipes

GERMAN-STYLE CHEESE & BACON PANCAKES

Steps:

• Heat grill to high and put the bacon lardons on a baking tray. Grill for around 10 mins until crisp, then set aside. Mix the crème fraîche with the nutmeg and caraway seeds (if using) and season.
• Working in batches, place a pancake on a non-stick baking sheet, divide the crème fraîche mixture between the 4 pancakes, then top each pancake with the lardons, shallots and cheese.
• Put the pancakes under the grill for 2-3 mins (you will need to do this in batches again) or until the cheese is golden and bubbling. While they cook, mix the cucumber with the vinegar and dill, season, then serve alongside the pancakes.

CHESTNUT PANCAKES WITH BACON AND CRèME FRAîCHE

Steps:

• Cook bacon in large skillet over medium heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels to drain. Transfer 2 tablespoons bacon drippings to blender; add milk and next 3 ingredients, then 1 cup chestnuts. Blend until batter is smooth. Pour batter into bowl; stir in remaining 1/2 cup chestnuts.
• Pour remaining drippings into small bowl. Brush same skillet with some drippings; heat over medium heat. Drop in batter by rounded tablespoonfuls. Cook pancakes until brown and cooked through, about 3 minutes per side. Transfer to plates. Top with créme fraîche and bacon, then chives or maple syrup.

SKILLET PANCAKES WITH CANADIAN BACON AND PEACHES

Steps:

• Preheat the oven to 375 degrees F. Toss the peaches with the brown sugar in a medium bowl; set aside. Combine the flour, granulated sugar, baking powder and 1/2 teaspoon salt in a large bowl. Whisk the eggs and milk in a separate bowl, then gradually whisk into the flour mixture until just combined. Whisk in 4 tablespoons melted butter, then fold in the cottage cheese with a rubber spatula.
• Heat 1 tablespoon butter in a 10-inch ovenproof nonstick skillet over medium heat until bubbling. Add the batter and cook until it starts setting around the edge, about 2 minutes. Transfer the skillet to the oven and bake until set and golden, about 25 minutes.
• Meanwhile, heat the remaining 1 tablespoon butter in a medium skillet over medium-high heat. Add the peaches and any juices from the bowl. Cover and cook until soft and syrupy, 5 to 10 minutes, adding up to 1/4 cup water if necessary. Uncover and stir in the Canadian bacon. Cook until warmed through, about 2 minutes. Remove from the heat and cover to keep warm.
• Remove the pancake from the oven and transfer to a cutting board; slice into wedges. Serve topped with the peach-bacon mixture and more cottage cheese.

LEMON-POPPY SEED PANCAKES WITH HONEY AND LEMON CREME FRAICHE

Steps:

• Combine half of the lemon zest and 1/4 cup of the sugar in a small bowl. Rub the zest into the sugar with your fingers to infuse the sugar with the lemon.
• Sift the flour, baking powder, baking soda and salt together into a medium bowl. Stir in the lemon sugar and the poppy seeds.
• Combine the warm milk, melted butter, vanilla and the juice of 1 lemon in a large bowl; the mixture will start to curdle, but don't fear, it will all come back together.
• Put the egg whites in a stand mixer fitted with the whisk attachment and whip on high speed until they look foamy. Continue whipping, slowly adding the remaining 1/4 cup sugar to create a meringue; stop whipping as soon as all the sugar is added and the meringue holds firm peaks. Gently fold the meringue into the wet ingredients, being careful not to deflate them. Then fold this mixture into the dry ingredients until just combined. Do not overmix; a few lumps are okay.
• Melt the coconut oil in a large skillet over medium heat. Working in batches, scoop up batter with a cookie scoop and pour it onto the skillet to create uniform-sized pancakes. Cook the pancakes until small bubbles form on the surface and the bottoms are golden, 2 to 3 minutes. Flip and cook the other side until the bottoms are browned, 2 to 3 minutes more.
• While the pancakes are cooking, combine the remaining zest and juice of 1 lemon, creme fraiche and honey in a small bowl. Top the pancakes with the lemon creme fraiche. Enjoy.