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All-Around-The-World Custard Pancakes
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Serves 4

Comments
From Lakes and Lattes
I might try using heavy cream instead of milk sometime.

Ingredients
3 eggs, yolks and whites separated
1/8 tsp salt
1/4 cup sugar
1 cup milk
3/4 cup flour
3 tbsp butter, melted
1/2 tsp vanilla extract

Optional, for serving
jam
powdered sugar
butter
syrup

Directions
  • Separate the yolks and the whites into two medium bowls, being careful not to drop any yolk into the egg whites.
  • Whisk together egg yolks, salt, and sugar until lightly thickened - about 45 seconds.
  • Add half the milk and flour and stir until batter is smooth.
  • Repeat with the remaining flour and milk, this time also adding the butter and vanilla.
  • Stir just until it is mixed through.
  • Using a handheld mixer, beat egg whites until they quadruple in size and form soft peaks.
  • For me, this took about four minutes.
  • Using a rubber spatula, very gently fold egg whites into batter.
  • You want to be gentle and avoid stirring or mixing too much.
  • Fold until just incorporated, the batter will still be lumpy.
  • Set a nonstick pan over low to medium-low heat.
  • Heat pan for 2-3 minutes until a drop of water skids across the pan before evaporating.
  • Do NOT add any butter or oil to pan - it's not needed and might overcook the pancakes.
  • Using a tablespoon, drop heaping spoons of batter into the pan.
  • Cook until the pancakes rise, and then flip over using a rubber spatula and continue cooking.
  • Depending on your stove, you may need to adjust the heat.
  • You want them to cook low and slow, so the custard in the middle sets, without the bottoms of the pancake getting too dark.
  • For my stove, it works out to be about a minute to 90 seconds on each side.

The Cook:  Dave Ferguson Keywords: pancakes, breakfast
Category: Breakfast

Recipe #1119 was added on September 13, 2021 by deebeeeff and last updated on December 03, 2021.


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