CREME BRULEE PANCAKES
My girlfriend's love of pancakes and creme brulee ice cream made me decide to try and combine the two. The crunchy sugar crust is a nice addition to the traditional pancake. These pancakes are light, fluffy, and so rich and sweet they don't need syrup.
Provided by CoveredinBeeees
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 45m
Yield 8
Number Of Ingredients 13
Steps:
- Whisk egg with 3 tablespoons melted butter, vanilla extract, and 1 tablespoon white sugar in a bowl until thoroughly combined; whisk in milk and cream. Sift flour with baking powder and salt in a separate bowl; stir flour mixture into liquid ingredients to make a smooth batter.
- Stir 1/4 cup white sugar with brown sugar and cinnamon in a small bowl.
- Melt 1 teaspoon butter in a skillet over medium-low heat. Scoop up about 3 tablespoons of batter and pour into skillet. Sprinkle top of pancake with about 2 teaspoons of cinnamon sugar in an even layer; cook pancake until bottom is golden brown, 2 to 3 minutes. Flip pancake over onto sugared side and cook until the cinnamon sugar melts into a crust, about 3 minutes. Repeat with remaining batter and cinnamon sugar. Let pancakes cool without stacking to avoid softening the sugar crust.
Nutrition Facts : Calories 230.7 calories, Carbohydrate 31.9 g, Cholesterol 49.3 mg, Fat 9.2 g, Fiber 0.7 g, Protein 4.7 g, SaturatedFat 5.5 g, Sodium 567.1 mg, Sugar 13.2 g
CREME BRULEE PANCAKE
This pancake has the flavor and texture of a rich creme brulee dessert. Watch it puff up as you cook it before it settles into a rich, thick pancake. Cut it into thick wedges and serve with a sprinkle of powdered sugar and fresh fruit. This is like a cross between a pancake and a souffle. Great company breakfast dish.
Provided by Nana Lee
Categories Breakfast
Time 43m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F.
- Place the butter in a 9-inch glass pie plate and place the dish in the oven for a few minutes to allow the butter to melt.
- In a blender, combine the creamer, flour, eggs, and salt, and blend until smooth.
- Remove the baking dish from the oven and increase the oven temperature to 425 deg F.
- Spread the melted butter around the dish, pour in the batter, and return the dish to the oven.
- Bake for 20 minutes.
- Reduce the oven temperature to 325 deg F and bake for 8 to 10 minutes more.
- Remove from the oven, and let the pancake cool slightly.
- Cut the pancake into wedges, place each wedge on a serving plate, and garnish with fresh berries.
- Serve with warm maple syrup or powdered sugar if desired.
Nutrition Facts : Calories 364.5, Fat 21.6, SaturatedFat 15.3, Cholesterol 177.7, Sodium 302.6, Carbohydrate 34.3, Fiber 0.6, Sugar 16.5, Protein 8.6
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