DESSERT PANCAKES WITH CUSTARD AND BERRIES
Provided by José Andrés
Categories Milk/Cream Berry Egg Dessert Pernod Cinnamon Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 16
Steps:
- For custard:
- Using vegetable peeler, remove peel from lemon in long strips (yellow part only). Combine half of lemon peel (reserve other half for another use), 1 1/2 cups milk, sugar, and cinnamon in large saucepan. Bring to boil; cover and remove from heat. Let steep 15 minutes.
- Whisk remaining 1/2 cup milk, cornstarch, and egg yolks in medium bowl to blend. Bring lemon-milk mixture to simmer. Gradually whisk yolk mixture into lemon-milk mixture. Cook over medium heat until mixture boils and thickens, stirring constantly (custard will be very thick). Strain into medium bowl. Press plastic wrap directly onto surface of custard and refrigerate. DO AHEAD: Can be made 2 days ahead. Keep refrigerated.
- For pancakes:
- Whisk eggs in large bowl to blend. Whisk in milk, Pernod, and salt. Add flour and whisk batter to blend well. Let batter rest 1 hour.
- Heat 10-inch-diameter skillet with 8-inch-diameter bottom over medium-high heat. Brush skillet with oil. Add scant 1/4 cup batter to skillet and quickly swirl batter to thinly coat bottom of skillet. Cook until golden brown on bottom, adjusting heat for even browning, about 1 1/2 minutes. Flip pancake over and cook until just cooked through and golden brown in spots, about 30 seconds longer. Transfer to parchment-paper-lined plate. Repeat with remaining batter, placing parchment paper between each pancake. DO AHEAD: Can be made 1 day ahead. Cover with foil and refrigerate.
- Preheat oven to 300°F. Place covered pancakes in oven until warm, about 10 minutes. Fold pancakes in half, then in half again, forming triangle. Place 2 pancakes on each plate. Spoon dollop of custard and dollop of whipped cream atop pancakes. Garnish pancakes with fresh raspberries and serve.
COLOSSAL CUSTARD PANCAKES
Not your typical pancake! One pancake will feed 2-3 people depending on their appetite. My kids love these with fresh fruit and vanilla yogurt on top instead of the usual maple syrup.
Provided by sassafrasnanc
Categories Breakfast
Time 20m
Yield 1 pancake, 2-3 serving(s)
Number Of Ingredients 8
Steps:
- Combine flour, 2 tbsp sugar, salt, almond extract, milk and eggs in mixing bowl and whisk together. Batter will be lumpy.
- Cover and chill for 1-2 hours or more.
- Heat 10-12" saute pan over medium high heat. Add 1/2 tbsp butter to pan and when bubbly add the batter.
- Redistribute batter (a rubber spatula works well) and shake pan to promote even cooking.
- After pancake is completely cooked turn onto a plate, add remaining 1/2 tablespoons butter to the pan and sprinkle with 1 tbsp sugar.
- Put pancake back into the saute pan and lightly brown the other side of pancake.
- Serve immediately with fruit and vanilla yogurt.
Nutrition Facts : Calories 390.1, Fat 15.8, SaturatedFat 7.4, Cholesterol 341.1, Sodium 467.2, Carbohydrate 46.3, Fiber 0.8, Sugar 19.7, Protein 14.7
SCOTCH PANCAKES
Our simple Scotch pancakes make a quick and easy breakfast that the whole family will love. Serve with butter and maple syrup for the perfect brunch treat
Provided by Member recipe by squiralsquasmosis
Categories Breakfast, Brunch
Time 25m
Yield Makes 10
Number Of Ingredients 8
Steps:
- Add the dry ingredients to a mixing bowl. Beat the egg and milk into the mixture with a handheld or electric whisk. Heat a non-stick frying pan over a medium heat and add some oil.
- Spoon in a small ladleful of batter to make a pancake about 10cm across. Fry for about 1 min until the edges of the pancake are firm and bubbles have started to appear on the surface. Turn over and fry for another 30 secs till golden on both sides. Serve with your favourite toppings.
Nutrition Facts : Calories 121 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium
THAI PANCAKES WITH CUSTARD
This recipe is based on a recipe found in Appon's Thai Food website. It's a fluffy pancake filled with an evaporated milk custard that is easy to make.
Provided by Mami J
Categories Breakfast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- For the custard:.
- Place the egg, sugar, and salt in a small saucepan and whisk to blend. Add the rest of the ingredients and blend well.
- Place pan over low heat and cook, stirring constantly until custard is thick and uniform. Set aside while to cool while you make pancakes.
- For the pancakes:.
- In a bowl, mix flour and baking soda set aside.
- In another bowl, whisk egg, sugar and salt until frothy. Add the flour mixture and the rest of the ingredients. Let batter rest for 20 minutes.
- Heat a small non-stick pan over medium-low heat. Add a little butter to coat bottom of pan, and ladle pancake batter to form a circle.
- Cook gently until surface of pancake is covered in bubbles, then flip carefully. Repeat with remaining batter, adding a little butter to pan before each pancake.
- Fill pancakes with custard and roll. Serve warm.
Nutrition Facts : Calories 466.9, Fat 28.2, SaturatedFat 16.8, Cholesterol 170.8, Sodium 2255.6, Carbohydrate 40.4, Fiber 0.6, Sugar 9.7, Protein 13
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