Pancakes with Fruits and Confectioner's Custard
From: Josee, LaSalle, Quebec, Canada
Comments: These pancakes are also excellent served with maple syrup.
Made one day ahead of time, they will even taste better.
IngredientsPreparation
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.