Dessert Pancakes with Custard and Berries

Health score
5%
Dessert Pancakes with Custard and Berries
45 min.
8
402kcal

Suggestions

Dive into the delightful world of Dessert Pancakes with Custard and Berries, a heavenly treat that promises to elevate your morning meal, brunch, or breakfast experience. This delectable recipe, serving 8 persons, boasts a calorie count of 402 kcal per serving, ensuring a satisfying yet guilt-free indulgence. The blend of flavors and textures in this dish is nothing short of extraordinary, making it a perfect addition to any table.

Prepare to be captivated by the process of crafting these pancakes from scratch, starting with the zesty lemon peel, which infuses a vibrant citrus note into the velvety custard. The custard, a star of the dish, is meticulously prepared with a harmonious blend of milk, sugar, cornstarch, and egg yolks, cooked to perfection and strained for an unparalleled smoothness. This custard can be prepared up to 2 days in advance, allowing you to enjoy a stress-free assembly on the day of your feast.

The pancake batter, resting for an hour to develop its flavors, combines the classic mix of eggs, milk, and a hint of Pernod or ouzo, adding a subtle anise flavor that complements the sweetness of the dish. The pancakes, light and crisp, are a delightful base for the layers of custard and whipped cream that follow. The recipe allows for these pancakes to be made a day ahead, adding to its convenience without compromising on the freshness of the final dish.

Served warm from the oven, the pancakes are folded into triangles, offering a structured presentation that balances aesthetics with the joy of eating. Each serving, featuring a dollop of custard and whipped cream, is garnished with fresh raspberries, adding a burst of color and a tart contrast to the rich flavors beneath.

This recipe, rich in protein and fat, with a substantial carb content, is not just a meal but an experience. It's a celebration of textures and flavors, a perfect blend of the comforting and the luxurious. Whether you're a cooking enthusiast or a casual home cook, Dessert Pancakes with Custard and Berries offer an opportunity to indulge in something truly special, right from your kitchen.

Ingredients

  • cup flour 
  •  cinnamon sticks 
  • 0.3 cup cornstarch 
  • large egg yolk 
  • large eggs 
  •  optional: lemon 
  • servings olive oil (for brushing)
  • 2.5 tablespoons pernod 
  • servings raspberries fresh (for garnish)
  • 0.5 teaspoon salt (scant)
  • 0.7 cup sugar 
  • servings whipped cream 
  • 1.8 cups milk whole

Equipment

  • bowl
  • frying pan
  • sauce pan
  • baking paper
  • oven
  • whisk
  • aluminum foil
  • peeler

Directions

  1. Using vegetable peeler, removepeel from lemon in long strips (yellow partonly).
  2. Combine half of lemon peel (reserveother half for another use), 1 1/2 cups milk,sugar, and cinnamon in large saucepan.Bring to boil; cover and remove from heat.
  3. Let steep 15 minutes.
  4. Whisk remaining 1/2 cup milk,cornstarch, and egg yolks in medium bowlto blend. Bring lemon-milk mixture tosimmer. Gradually whisk yolk mixture intolemon-milk mixture. Cook over medium heatuntil mixture boils and thickens, stirringconstantly (custard will be very thick).Strain into medium bowl. Press plasticwrap directly onto surface of custard andrefrigerate. DO AHEAD: Can be made 2 daysahead. Keep refrigerated.
  5. Whisk eggs in large bowl toblend.
  6. Whisk in milk, Pernod, and salt.
  7. Addflour and whisk batter to blend well.
  8. Letbatter rest 1 hour.
  9. Heat 10-inch-diameter skillet with8-inch-diameter bottom over medium-highheat.
  10. Brush skillet with oil.
  11. Add scant 1/4cup batter to skillet and quickly swirl batterto thinly coat bottom of skillet. Cook untilgolden brown on bottom, adjusting heatfor even browning, about 1 1/2 minutes. Flippancake over and cook until just cookedthrough and golden brown in spots, about30 seconds longer.
  12. Transfer to parchment-paper-lined plate. Repeat with remainingbatter, placing parchment paper betweeneach pancake. DO AHEAD: Can be made 1 dayahead. Cover with foil and refrigerate.
  13. Preheat oven to 300°F.
  14. Place coveredpancakes in oven until warm, about10 minutes. Fold pancakes in half, thenin half again, forming triangle.
  15. Place2 pancakes on each plate. Spoon dollop ofcustard and dollop of whipped cream atoppancakes.
  16. Garnish pancakes with freshraspberries and serve.
  17. Pressing plastic wrapdirectly onto the surface of the custardprevents a skin from forming as the mixture cools in the refrigerator.
  18. Bon Appétit

Nutrition Facts

Calories402kcal
Protein7.53%
Fat46.57%
Carbs45.9%

Properties

Glycemic Index
36.82
Glycemic Load
22.69
Inflammation Score
-5
Nutrition Score
12.399130448051%

Flavonoids

Cyanidin
27.46mg
Petunidin
0.19mg
Delphinidin
0.79mg
Malvidin
0.08mg
Pelargonidin
0.59mg
Peonidin
0.07mg
Catechin
0.79mg
Epigallocatechin
0.28mg
Epicatechin
2.11mg
Epigallocatechin 3-gallate
0.32mg
Eriodictyol
2.88mg
Hesperetin
3.77mg
Naringenin
0.07mg
Apigenin
0.01mg
Luteolin
0.27mg
Kaempferol
0.04mg
Myricetin
0.07mg
Quercetin
0.78mg

Nutrients percent of daily need

Calories:401.59kcal
20.08%
Fat:20.6g
31.69%
Saturated Fat:4.79g
29.94%
Carbohydrates:45.67g
15.22%
Net Carbohydrates:40.69g
14.8%
Sugar:22.82g
25.35%
Cholesterol:126.61mg
42.21%
Sodium:196.97mg
8.56%
Alcohol:1.78g
100%
Alcohol %:1.06%
100%
Protein:7.49g
14.99%
Manganese:0.6mg
30.18%
Vitamin C:22.89mg
27.75%
Selenium:14.97µg
21.38%
Fiber:4.98g
19.92%
Vitamin E:2.95mg
19.66%
Vitamin B2:0.29mg
17.17%
Phosphorus:150.54mg
15.05%
Folate:57.9µg
14.48%
Vitamin K:13.65µg
13%
Vitamin B1:0.19mg
12.98%
Calcium:113.43mg
11.34%
Iron:1.82mg
10.1%
Vitamin B12:0.56µg
9.26%
Vitamin B5:0.93mg
9.25%
Vitamin D:1.22µg
8.1%
Potassium:247.98mg
7.09%
Magnesium:27.67mg
6.92%
Vitamin B3:1.38mg
6.88%
Vitamin B6:0.13mg
6.66%
Zinc:0.97mg
6.44%
Vitamin A:314.16IU
6.28%
Copper:0.11mg
5.29%
Source:Epicurious