Pancakes with Nutella® Maple Syrup and Whipped Crème Fraîche
Like burgers and fries or bacon and eggs, pancakes and Nutella are an unbeatable duo. Here, Chef Brooke Williamson, winner of Top Chef season 16, adds Nutella® to both the batter and the warm maple syrup, transforming ordinary pancakes into a decadent treat. A spoonful of crème fraîche whipped with heavy cream and a touch of vanilla gilds the lily. The chef offers these tips to ensure your pancakes will turn out tender and fluffy: Mix the dry and wet ingredients separately (and thoroughly) in advance. Then, when combining the two, don’t overstir the batter, which will lead to chewy pancakes.
Ingredients
- For the whipped crème fraîche:
- 1/2 cup (4 oz./125 g) crème fraîche
- 1/2 cup (4 fl. oz./125 ml) heavy cream
- 1 Tbs. confectioners’ sugar
- 1/2 tsp. vanilla bean paste or vanilla extract
For the Nutella® maple syrup:
- 3/4 cup (8 1/4 oz./255 g) maple syrup
- 3/4 cup (6 3/4 oz./210 g) Nutella®
- 1/4 cup (2 fl. oz./60 ml) milk
For the pancakes:
- 2 cups (10 oz./315 g) all-purpose flour
- 1 Tbs. baking powder
- 1/4 tsp. kosher salt
- 1 3/4 cups (14 fl. oz./430 ml) milk
- 1/2 cup (4 1/2 oz./140 g) Nutella®
- 2 eggs, separated
- Unsalted butter or nonstick cooking spray as needed
Directions
To make the whipped crème fraîche, in the bowl of an electric mixer fitted with the whisk attachment, beat together the crème fraîche, cream, confectioners’ sugar and vanilla on the lowest speed until combined. Increase the speed to medium-high and beat until soft peaks form, about 3 minutes. Transfer to a medium bowl, cover and refrigerate until ready to use.
To make the Nutella® maple syrup, in a small saucepan over low heat, whisk together the maple syrup, Nutella® and milk until smooth and blended. Remove from the heat. Just before serving, rewarm the syrup mixture over low heat.
To make the pancakes, in a large bowl, whisk together the flour, baking powder and salt until thoroughly mixed. Set aside.
In a blender, combine the milk, Nutella® and egg yolks and blend until thoroughly mixed, stopping the blender to scrape down the sides with a rubber spatula as needed. Set aside.
Place the egg whites in a clean medium bowl. Using a handheld electric mixer or a strong arm and a clean whisk, beat until the whites are foamy and opaque, just a step below soft peaks.
Add the milk mixture to the bowl with the flour mixture and whisk until incorporated. Add one-third of the beaten egg whites and stir to combine. Add half of the remaining whites and fold in gently—use a rubber spatula to cut in from the center and pull the batter over the top, folding the whites over and into the batter with each turn. Repeat to fold in the remaining whites. Let the batter rest at room temperature for 10 to 15 minutes.
Meanwhile, preheat an oven to 200°F (95°C). Line a baking sheet with parchment paper.
Heat 2 large nonstick fry pans over medium-high heat. Flick a couple of drops of water onto the surface of the pans. If the droplets bubble up quickly and dance lightly across the surface, the pans are ready. Brush the pans with butter or spray with nonstick cooking spray. For each pancake, pour 1/3 cup (3 fl. oz./80 ml) of the batter into the pans. Cook until bubbles start to break through the raw surface and the pancakes are golden brown underneath, about 2 minutes. Flip the pancakes and cook until golden brown on the other side, about 1 minute.
Transfer the pancakes to the prepared baking sheet, overlapping them slightly. Cover with another sheet of parchment paper and keep warm in the oven. Repeat to cook the remaining batter, brushing the pans lightly with butter or spraying with cooking spray between each batch.
Place 2 or 3 pancakes on each plate. Drizzle as much of the Nutella® maple syrup as you like over the pancakes. Dollop with a spoonful of the whipped crème fraîche and serve immediately. Serves 6.
Recipe courtesy of Brooke Williamson