DESSERT PANCAKES WITH CUSTARD AND BERRIES

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Dessert Pancakes with Custard and Berries image

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

Custard:
1 lemon
2 cups whole milk, divided
2/3 cup sugar
1 cinnamon stick, broken in half
1/3 cup cornstarch
2 large egg yolks
Pancakes:
3 large eggs
1 3/4 cups whole milk
2 1/2 tablespoons Pernod or ouzo
1/2 teaspoon (scant) salt
1 cup all purpose flour
Olive oil (for brushing)
Whipped cream
Fresh raspberries (for garnish)

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.

Nkgodisang Mohapi
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Overall, these pancakes were a great success. I would definitely recommend them to anyone looking for a delicious and easy pancake recipe.


Coach Ruel Rosillo
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These pancakes were a little too eggy for my taste.


amelia pinto
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I've made these pancakes several times now and they're always a hit. They're so easy to make and they taste amazing.


Vishal Bhagwant
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These pancakes were perfect! I will definitely be making them again.


Rj Khuram satti
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The recipe was a little confusing, but the pancakes still turned out well.


Nayyar Sultan
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I'm not a big fan of pancakes, but these were actually really good.


Alex Zenone
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These pancakes were so easy to make and they turned out so fluffy and delicious.


Fahim 100k
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The pancakes were a little dry, but the custard and berries helped to make up for it.


SK SHAHIN Khan
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I made these pancakes for a brunch party and they were a big hit. Everyone raved about them.


zubsi keita
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I followed the recipe exactly and the pancakes turned out great. I would definitely recommend this recipe.


Max Mudau
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These pancakes were a little too sweet for my taste, but they were still good.


Idriss Ilyass
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I'm not a big fan of custard, but these pancakes were still amazing. The berries really made them.


Babu Yaqoob
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The recipe was easy to follow and the pancakes turned out perfect.


Zaini Rajpoot
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I made these pancakes for my family on Sunday morning and they were a hit! Everyone loved them.


Siva Dharanai
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These pancakes were absolutely delicious! The custard was creamy and flavorful, and the berries added a perfect touch of sweetness and tartness.