Mix the cream and buttermilk in a bowl, cover with a clean towel or cloth, and let sit overnight until it thickens.

Stir until it starts thickening and refrigerate.

Use when needed.

Pancake

Preheat oven to 425 degrees

In a small bowl mix the peaches and bourbon

Mix the eggs, sugar, milk, salt, butter and vanilla in a bowl until nicely blended together. Add the flour and whisk until it becomes smooth. Put it to the side.

Heat a large cast iron pan in the oven for 10 minutes

Take out pan and brush it with olive oil

Pour the batter and place in oven and bake for 15 minutes

After the first initial 15 minutes, lower the heat to 350 degrees, separate the sides of the pancake from the sides of the pan using a knife or flat edge, and let cook for another 10 minutes or until it becomes golden brown

While it is baking, heat up the butter over a medium-high heat and add the brown sugar. Once the sugar has melted and combined with the butter, lower to a medium-low heat and add the peaches until caramelized. Sprinkle a dash of cinnamon over the peaches.

When the pancake is done, transfer over on a plate and top with the peaches and crème fraiche.

Serve and enjoy