Dessert Pancakes with Custard and Berries

Name: Dessert Pancakes with Custard and Berries
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 237 milliliters all purpose flour; 1 cinnamon stick, broken in half; 79 milliliters cornstarch; 2 larges egg yolks; 3 larges eggs; 1 lemon; 8 servings Olive oil (for brushing); 3 Tbsps Pernod or ouzo; 8 servings Fresh raspberries (for garnish); 1 teaspoons (scant) salt; 158 milliliters sugar; 8 servings Whipped cream; 414 milliliters whole milk

Dessert Pancakes with Custard and Berries might be just the morn meal you are searching for. This recipe makes 8 servings with 400 calories, 7g of protein, and 20g of fat each. This recipe covers 12% of your daily requirements of vitamins and minerals. It is a good option if you're following a vegetarian diet. Head to the store and pick up olive oil, milk, cornstarch, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Using vegetable peeler, removepeel from lemon in long strips (yellow partonly).

Ingredients you will need

Vegetable

Lemon

Equipment you will use

Peeler

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.

Ingredients you will need

Lemon Peel

Cinnamon

Sugar

Milk

Equipment you will use

Sauce Pan

Let steep 15 minutes.

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.

Ingredients you will need

Corn Starch

Egg Yolk

Custard

Lemon

Milk

Equipment you will use

Whisk

Bowl

Whisk eggs in large bowl toblend.

Ingredients you will need

Egg

Equipment you will use

Whisk

Bowl

Whisk in milk, Pernod, and salt.

Ingredients you will need

Pernod

Milk

Salt

Equipment you will use

Whisk

Addflour and whisk batter to blend well.

Equipment you will use

Whisk

Letbatter rest 1 hour.

Heat 10-inch-diameter skillet with8-inch-diameter bottom over medium-highheat.

Equipment you will use

Frying Pan

Brush skillet with oil.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

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.

Equipment you will use

Frying Pan

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.

Equipment you will use

Baking Paper