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Blueberry and custard pancakes with caramel sauce
Blueberry and custard pancakes with caramel sauce
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Revamp your pancake game with this secret ingredient: custard. Elevate your brunch experience with pancakes that are thick and fluffy.
Ingredients:
  • 1.25 gm bicarbonate of soda
  • 319.20 gm Double Thick French Vanilla Custard, plus extra to serve
  • 250.00 ml frozen blueberries, partially thawed, plus extra to serve
  • 25g butter, melted, for brushing
  • Raspberries, to serve
  • 80g butter
  • 118.80 gm brown sugar
  • 166.65 gm pure cream
Instructions:
  • In a large bowl, gently sift the flour and bicarbonate of soda together. Mix in the sugar, then create a well in the center.
  • Combine eggs, custard, and milk in a jug and whisk together. Pour the mixture into the flour and whisk until smooth. Gently fold in the blueberries.
  • Preheat a large non-stick pan over medium-low heat and brush with melted butter. Pour 1/3 cup of batter into the pan, spreading if necessary. Cook for 3 to 4 minutes until bubbles form, flip and cook for 2 to 3 minutes until golden. Transfer to a plate, cover with foil to keep warm. Repeat with remaining batter, brushing pan with butter. Yield: 12 pancakes.
  • Prepare the Caramel Sauce by melting butter in a small saucepan over medium-high heat. Stir in sugar and cook for 3 minutes until dissolved. Pour in cream, stir well, and simmer for 2 minutes until slightly thickened. Remove from heat and enjoy!
  • Top the pancakes with an extra generous portion of custard, drizzle with caramel sauce, and garnish with raspberries and additional blueberries.

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