First, prepare the Custard Filling: Brown the Butter in a saucepan over medium heat until golden brown and fragrant. Set aside. In the same saucepan, whisk together Milk, Sugar, and Cornstarch. Add Egg Yolk and Vanilla Extract, whisking constantly. Cook over medium heat, stirring continuously, until thickened. Remove from heat and stir in Browned Butter. Set aside to cool.
Next, make the Pancake Batter: In a large bowl, whisk together Flour, Baking Powder, Salt, and Sugar. In a separate bowl, whisk together Milk, Egg, Melted Butter, and Vanilla Extract. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
Heat a lightly oiled griddle or frying pan over medium heat. Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2-3 minutes per side, or until golden brown.
Once the pancakes are cooked, spread a generous amount of Custard Filling onto one pancake and top with another pancake. Repeat with remaining pancakes and filling.
Finally, prepare the Chocolate Glaze: In a small bowl, whisk together Powdered Sugar, Heavy Cream, Cocoa Powder, Vanilla Extract, and melted Dark Chocolate until smooth. Drizzle the glaze over the assembled pancakes and serve immediately.
Ingredients
6
1 1/2 cups180 gAll-Purpose Flour
3 1/2 tsp17 mLBaking Powder
1/4 tsp1.25 mLSalt
2 tbsp30 mLGranulated Sugar
1 1/4 cups300 mLMilk
11Egg
4 tbsp60 mLMelted Butter
1 tsp5 mLVanilla Extract
1/2 cup120 mLMilk
1/4 cup60 gGranulated Sugar
2 tbsp15 gCornstarch
11Egg Yolk
1 tsp5 mLVanilla Extract
3 tbsp45 gBrowned Butter
1 cup120 gPowdered Sugar
2 tbsp30 mLHeavy Cream
1 tbsp15 mLCocoa Powder
1/2 tsp2.5 mLVanilla Extract
1 tbsp15 gDark Chocolate - melted
Equipment
Large Bowl
Whisk
Saucepan
Griddle or Frying Pan
Spatula
Instructions
First, prepare the Custard Filling: Brown the Butter in a saucepan over medium heat until golden brown and fragrant. Set aside. In the same saucepan, whisk together Milk, Sugar, and Cornstarch. Add Egg Yolk and Vanilla Extract, whisking constantly. Cook over medium heat, stirring continuously, until thickened. Remove from heat and stir in Browned Butter. Set aside to cool.
Next, make the Pancake Batter: In a large bowl, whisk together Flour, Baking Powder, Salt, and Sugar. In a separate bowl, whisk together Milk, Egg, Melted Butter, and Vanilla Extract. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
Heat a lightly oiled griddle or frying pan over medium heat. Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2-3 minutes per side, or until golden brown.
Once the pancakes are cooked, spread a generous amount of Custard Filling onto one pancake and top with another pancake. Repeat with remaining pancakes and filling.
Finally, prepare the Chocolate Glaze: In a small bowl, whisk together Powdered Sugar, Heavy Cream, Cocoa Powder, Vanilla Extract, and melted Dark Chocolate until smooth. Drizzle the glaze over the assembled pancakes and serve immediately.
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