Apple and Rye Pancakes with Crème Fraîche

Vermont Creamery provided ingredients for this recipe.


The humble pancake is as infinitely variable as it is easy to make. Mixing basic pancakes from scratch takes maybe a minute or two longer than ones from a packaged mix. This variation with apples, rye flour and crème fraîche asks only that you slice an apple and add one extra ingredient (and if rye flour is not on your shelf, that you shop the day before). 

Buttermilk might not be a pantry staple for you, but let me make the case. I don't really drink milk, I use it mostly for baking. Real buttermilk, because it's cultured, lasts longer, and it makes more tender and flavorful cakes, biscuits, and pancakes. It's not hard to use up a quart. It's tang compliments the rye flour in this recipe, as does crème fraîche.

If you're not familiar with crème fraîche, it's thick cultured cream. It tastes rich, subtly complex, and slightly sour. The best use, as far as I'm concerned, is to serve it with fresh berries: dessert in an instant! But berries aren't in season now. In this batter, crème fraîche makes the pancakes rich and tender, and served on top it's like whipped cream for grown-ups.

Apple Rye Pancakes

serves 2 hungry adults

  • 1 medium apple
  • 1 cup rye flour
  • 1 Tablespoon sugar
  • 1 teaspoon kosher salt (or 1/2 teaspoon table salt)
  • 1/2 teaspoon baking soda
  • 1 large egg
  • 1/4 cup crème fraîche, plus more for serving
  • 3/4 cup buttermilk
  • butter and maple syrup for serving

1. Peel and core the apple, and cut it into very thin slices. Set aside. Heat a griddle to 375, or a skillet over medium-high heat. Heat the oven to 150-200 degrees, and set out an oven-safe plate or pan.

2. In a medium mixing bowl, whisk together the dry ingredients: rye flour, sugar, salt and baking soda. In a small mixing bowl, beat the egg. Whisk in the crème fraîche, then the buttermilk. Mix the wet ingredients into the dry ingredients. Stir only long enough to moisten the flour–lumps are ok and stirring too much will make rubbery pancakes!    

3. Swipe the griddle or pan with butter to grease it. Dollop about 1/4 cup of dough onto it, spreading it out sou it's about 1/2 inch thick. Press a few apple slices into the top of the dough. Cook until the bottom edge look firm, and you see a few bubbles in the top of the pancake. Flip, and cook a few minutes more. Place the finished pancake on the oven-safe plate or pan, and keep warm it in the oven. Repeat until you've used up all the dough.

4. Serve warm pancakes with butter, maple syrup and crème fraîche.


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For Valentine's Day, Keep it Simple


This year, keep Valentine's day simple with these heart shaped pancakes. (And if you're not in love, you can still make them for your mom, your best friend, or yourself).

Valentine's is the worst day of the year to go out to dinner (you're likely to pay a premium for uninspired food in a very crowded restaurant, and if you don't get into an argument, you'll probably have to overhear someone else's). The bombardment of chocolates and roses leading up to the 14th can seem more annoying than romantic. Still, if you have a sweetheart, its unkind not to observe the holiday. And isn't it nice, after all, to have a holiday dedicated to love?

Who doesn't adore having breakfast made for them? Even if you are totally unprepared (or you blew it on Valentines day and you need to get out of the doghouse the next morning), you can probably make pancakes for your sweetheart. You most likely have all the ingredients in your pantry, and you can dash to the corner store, or knock on a neighbor's door to borrow a cup of milk. If you don't have measuring cups and spoons, no sweat! You can use a mug and a tea spoon. This recipe is incredibly forgiving––just don't over-stir it.

Sometimes the simplest gestures are the most thoughtful. And this easy breakfast is a celebration of love that you might find yourself repeating throughout the year.

Basic Pancakes

To make these vegan, omit the egg, use nondairy milk, and add a teaspoon of lemon or cider vinegar. If you have buttermilk, use that instead of milk and substitute 1/2 teaspoon baking soda for the baking powder. Try replacing 1/3 of the flour with whole wheat, rye, or any other interesting flour for heartier pancakes.

  • 1 cup flour
  • 1 Tablespoon sugar
  • 1 teaspoon baking powder
  • generous pinch salt
  • 1 egg
  • 1 cup milk
  • oil or butter, for greasing the pan

1. Put a skillet on the stove over medium heat — it needs to be thoroughly heated by the time you drop batter in. Whisk together the dry ingredients: the flour, sugar, baking powder, and salt. Beat the egg and combine it with the milk.

2. Pour the wet into the dry ingredients. Mix them quickly and leave some lumps (they will disappear as the pancakes cook). Don’t mix too much or the pancakes’ texture will be tough and chewy.

3. Pour a bit of oil into the pan to grease it lightly, turn up the heat to medium-high, and wait for the oil to warm so it shimmers. Or use butter and wait for it to melt. (If you want even-toned pancakes, use oil; butter gives a better flavor but makes the pancakes' surface splotchy and burns more easily).

4. Using a ladle, or a measuring cup with a spout, pour the batter onto the pan in a heart shape. If you're finding it difficult to draw a heart with the batter, try making the letter V (it will end up looking like a heart). You can use a spoon to quickly adjust the shape after the batter is poured.

5. When lots of tiny bubbles appear on the surface of the pancake, it’s ready to flip. Flip it, and cook until evenly browned. You can check the center for gooeyness with a toothpick or the tip of a sharp knife if you’re uncertain of whether it’s done. Repeat until the batter is used up.

Pancakes can be kept warm on a heatproof plate in a 200 degree oven for about 15 minutes before serving.


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