Confectioner's Custard
- 1 1/2 cups [375 mL] milk
- 1 1/2 teaspoons [7.5 mL] cornstarch
- 1/4 teaspoon [1 mL] salt
- 5 tablespoons [75 g] sugar
- 2 egg yolks
- 1 teaspoon [5 mL] vanilla
Pancakes
- 3 eggs
- 3 tablespoons [45 g] sugar
- 1 cup [250 mL] milk
- 1 1/4 cups [175 g] flour
- 1/4 teaspoon [1 mL] salt
- 1/2 teaspoon [2.5 mL] vanilla
- Butter
To Serve
- Bananas, strawberries, raspberries, blueberries, watermelon, ...or any other fruit pieces
- Whipped cream
|
- Prepare then refrigerate confectioner's custard.
- Prepare pancakes.
- To serve, arrange a mixture of fruit pieces onto half of each pancake.
- Pour some confectioner's custard over fruits pieces.
- Fold free half of pancake over fruits mixture.
- Garnish with dollops of whipped cream and serve.
Confectioner's Custard
- Heat milk.
- Whip in cornstarch, salt, sugar and egg yolks, until smooth.
- Cook over low heat, stirring often, until thick.
- Mix in vanilla.
Pancakes
- Beat eggs.
- First mix in sugar, then milk, flour, salt and finally, vanilla.
- Whip until smooth.
- Refrigerate until ready to cook.
- Heat a frypan, over medium-high heat, for approximately 2 minutes.
- Use approximately 1/2 teaspoon [2.5 mL] butter per pancake.
- Pour a little batter into frypan; evenly spread batter, as thin as possible.
- When pancake is golden brown on both sides, transfer onto a plate; cover pancake with a clean cloth, to keep warm.
- Repeat with remaining batter.
|
