Colossal Custard Pancakes Recipes

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DESSERT PANCAKES WITH CUSTARD AND BERRIES



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.

COTTAGE CHEESE PANCAKES



Cottage Cheese Pancakes image

The name of the recipe may sound odd, but it is fantastic! My husband and I love to make this for breakfast on lazy weekends. Serve with syrup.

Provided by Jennifer

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 15m

Yield 4

Number Of Ingredients 5

1 cup cottage cheese
⅓ cup all-purpose flour
2 tablespoons vegetable oil
3 eggs, lightly beaten
cooking spray

Steps:

  • Combine cottage cheese, flour, oil, and eggs in a large bowl.
  • Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/3 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

Nutrition Facts : Calories 209.7 calories, Carbohydrate 9.7 g, Cholesterol 147.9 mg, Fat 13.2 g, Fiber 0.3 g, Protein 12.8 g, SaturatedFat 3.8 g, Sodium 284.3 mg, Sugar 0.5 g

FLUFFY CANADIAN PANCAKES



Fluffy Canadian Pancakes image

Fluffy pancakes that melt in your mouth. Separating the eggs and folding the whipped whites into the batter, nothing is better. Grills up to a golden brown.

Provided by W King

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 20m

Yield 4

Number Of Ingredients 5

1 cup all-purpose flour
1 tablespoon baking powder
1 cup milk
3 egg yolks
3 egg whites

Steps:

  • In a medium bowl, combine flour and baking powder. Stir in milk and egg yolk until smooth.
  • In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
  • Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.

Nutrition Facts : Calories 197 calories, Carbohydrate 28 g, Cholesterol 158.5 mg, Fat 4.8 g, Fiber 0.8 g, Protein 9.9 g, SaturatedFat 2 g, Sodium 324.9 mg, Sugar 3.2 g

COLOSSAL CUSTARD PANCAKES



Colossal Custard Pancakes image

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

1/2 cup all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt
1/2 teaspoon almond extract
1/2 cup milk
3 large eggs
1 tablespoon butter
1 tablespoon sugar, for sauteing

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

THAI PANCAKES WITH CUSTARD



Thai Pancakes With Custard image

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

2/3 cup all-purpose flour
2 1/2 teaspoons baking soda
1 teaspoon salt
1 egg
1 1/4 cups evaporated milk
1 tablespoon melted butter
1 teaspoon vanilla extract
1 egg
3 tablespoons sugar
1 teaspoon salt
1/2 cup evaporated milk
1/2 cup water
5 tablespoons melted butter
2 tablespoons cornstarch
butter, for frying the pancakes

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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