Dessert Pancakes With Custard And Berries 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.

DESSERT FOR BREAKFAST - RED VELVET PANCAKES



Dessert for Breakfast - Red Velvet Pancakes image

I made these delicious pancakes for our first Valentine's Day. They are a great special-occasion treat.

Provided by ver0nika20

Categories     Breakfast and Brunch     Pancake Recipes

Time 35m

Yield 4

Number Of Ingredients 19

2 cups milk
2 tablespoons white vinegar
2 cups all-purpose flour
½ cup white sugar
¼ cup unsweetened cocoa powder
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
⅓ cup unsalted butter, melted
2 large eggs
2 ¼ teaspoons red food coloring
2 teaspoons vanilla extract
cooking spray
6 ounces cream cheese, softened
3 tablespoons butter, softened
1 cup confectioners' sugar
¼ cup milk, plus more if needed
½ teaspoon vanilla extract
2 tablespoons confectioners' sugar for dusting

Steps:

  • Preheat oven to 200 degrees F (95 degrees C).
  • Whisk 2 cups milk and vinegar together in a bowl; let rest until milk sours, about 2 minutes.
  • Sift flour, white sugar, cocoa powder, baking powder, baking soda, and salt together in a large bowl; whisk to combine.
  • Whisk milk mixture, melted unsalted butter, eggs, red food coloring, and 2 teaspoons vanilla extract together in a bowl.
  • Pour milk mixture into flour mixture and stir until just combined; the batter should be lumpy.
  • Heat a cast-iron skillet over medium-low heat and spray with cooking spray. Drop batter by 1/4-cup onto the skillet and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter. Transfer cooked pancakes to a baking sheet and keep warm in the preheated oven.
  • Beat cream cheese and softened butter together in a bowl until light and fluffy, about 2 minutes. Add 1 cup confectioners' sugar, 1/4 milk, and 1/2 teaspoon vanilla extract; beat until smooth, adding more milk to reach desired consistency. Pour cream cheese glaze over pancakes and dust with remaining confectioners' sugar.

Nutrition Facts : Calories 948.6 calories, Carbohydrate 119.6 g, Cholesterol 214.3 mg, Fat 45.5 g, Fiber 3.5 g, Protein 18.6 g, SaturatedFat 27.6 g, Sodium 975.4 mg, Sugar 66.9 g

BERRY PUFF PANCAKE



Berry Puff Pancake image

My family requests this pancake often when fresh berries are in season. Serve with whipped topping, chocolate syrup, and powdered sugar. I cut the pancake into quarters and let everyone top it however they want.

Provided by Cyndi

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Baked Pancake Recipes

Time 30m

Yield 4

Number Of Ingredients 9

cooking spray
½ cup all-purpose flour
½ cup milk
2 eggs
1 tablespoon butter, melted
¼ teaspoon salt
1 banana, sliced
½ cup blueberries
½ cup sliced fresh strawberries

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Spray a 9-inch round cake pan with cooking spray.
  • Combine flour, milk, eggs, butter, and salt in a medium bowl. Whisk for 1 minute. Pour batter into the prepared pan.
  • Bake in the preheated oven until golden brown, 20 to 22 minutes. Remove from oven and immediately fill with banana, blueberries, and strawberries.

Nutrition Facts : Calories 177.2 calories, Carbohydrate 24.5 g, Cholesterol 103.1 mg, Fat 6.4 g, Fiber 2 g, Protein 6.4 g, SaturatedFat 3 g, Sodium 194.2 mg, Sugar 8.1 g

PUFFED PANCAKE WITH STRAWBERRIES



Puffed Pancake with Strawberries image

Provided by Lori Longbotham

Categories     Blender     Berry     Citrus     Dairy     Egg     Fruit     Breakfast     Brunch     Dessert     Bake     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Diabetes-Friendly

Yield Makes 4 servings

Number Of Ingredients 8

1 pound small strawberries, hulled, sliced (about 1 2/3 cups)
2 tablespoons powdered sugar plus additional for dusting
3 tablespoons unsalted butter
3/4 cup whole milk, room temperature
3 large eggs, room temperature
3/4 cup all purpose flour
Pinch of salt
Lemon wedges

Steps:

  • Preheat oven to 450°F. Stir strawberries and 2 tablespoons sugar in medium bowl. Let stand at room temperature while preparing pancake.
  • Melt butter in 10-inch ovenproof skillet (preferably cast iron) over medium-high heat, swirling to coat bottom and sides of skillet. Blend milk and eggs in blender until smooth. Add flour and salt; blend batter just until incorporated. Pour batter into hot skillet.
  • Transfer skillet to oven and bake pancake until puffed and golden in spots, about 11 minutes.
  • Immediately cut pancake into quarters. Transfer 1 wedge to each of 4 plates. Spoon strawberries on top, dust with powdered sugar, garnish with lemon, and serve.

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  • 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.
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