Rainbow Ice Cream Pancakes

Name: Rainbow Ice Cream Pancakes (Elevated)
Total time: 1 h 15 min
Yield: 4
Cuisine: French
Ingredients: 1 cup Cake Flour; 1 tsp Baking Powder; 1/4 tsp Salt; 3 Egg Yolks; 1/2 cup Whole Milk; 2 tbsp Unsalted Butter, melted; 1 tsp Orange Blossom Water; 2 tbsp Raspberry Puree; 2 tbsp Blueberry Puree; 2 tbsp Mango Puree; 2 tbsp Spinach Puree; 1 pint Crème Diplomatique Ice Cream (homemade preferred); 1/4 cup Candied Violets

⏱1h 15m

👥4

🔥850 cal

Hard

🍽️French

Delicate, airy pancakes infused with natural fruit purees, layered with Crème Diplomatique ice cream, and garnished with candied violets for an exquisite dessert experience.

1 cup Cake Flour

1 tsp Baking Powder

1/4 tsp Salt

3 Egg Yolks

1/2 cup Whole Milk

See all 13 ingredients ↓

(0 reviews)

⏱1h 15m

👥4

🔥850 cal

Hard

🍽️French

Delicate, airy pancakes infused with natural fruit purees, layered with Crème Diplomatique ice cream, and garnished with candied violets for an exquisite dessert experience.

#Dessert #Brunch #Elegant #Gourmet

Instructions

Prepare the Pancake Batter: In a bowl, whisk together Cake Flour, Baking Powder, and Salt. In a separate bowl, whisk together Egg Yolks, Whole Milk, melted Butter, and Orange Blossom Water. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
Divide the batter into four separate bowls.
Add a different Natural Coloring puree to each bowl and mix well.
Heat a lightly oiled griddle or frying pan over medium-low heat.
Pour 1/4 cup of each colored batter onto the hot griddle, creating a rainbow effect. Cook slowly for 3-4 minutes per side, or until golden brown and cooked through.
Serve immediately with a generous scoop of Crème Diplomatique Ice Cream and garnish with Candied Violets.

Ingredients

1 cup 120 g Cake Flour
1 tsp 5 mL Baking Powder
1/4 tsp 1 mL Salt
3 3 Egg Yolks
1/2 cup 120 mL Whole Milk
2 tbsp 30 mL Unsalted Butter, melted
1 tsp 5 mL Orange Blossom Water
2 tbsp 30 mL Raspberry Puree
2 tbsp 30 mL Blueberry Puree
2 tbsp 30 mL Mango Puree
2 tbsp 30 mL Spinach Puree
1 pint 473 mL Crème Diplomatique Ice Cream (homemade preferred)
1/4 cup 30 g Candied Violets

Equipment

Bowls
Whisk
Griddle or Frying Pan
Spatula
Blender or Food Processor (for purees)

Instructions

Prepare the Pancake Batter: In a bowl, whisk together Cake Flour, Baking Powder, and Salt. In a separate bowl, whisk together Egg Yolks, Whole Milk, melted Butter, and Orange Blossom Water. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
Divide the batter into four separate bowls.
Add a different Natural Coloring puree to each bowl and mix well.
Heat a lightly oiled griddle or frying pan over medium-low heat.
Pour 1/4 cup of each colored batter onto the hot griddle, creating a rainbow effect. Cook slowly for 3-4 minutes per side, or until golden brown and cooked through.
Serve immediately with a generous scoop of Crème Diplomatique Ice Cream and garnish with Candied Violets.

Nutrition per serving

Calories 850

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0 reviews

Rainbow Ice Cream Pancakes

Rainbow Ice Cream Pancakes

Ratings & Reviews

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