Infused with the flavours of vanilla and caramelised sugar, these pancakes are a nod to the classic custard dessert. The rich vanilla custard topping and crispy, sugary crust mimic the beloved characteristics of crème brûlée, making every bite a decadent treat.
Ingredients:
- 1 (3.4 oz.) package instant vanilla pudding mix
- 1 1/2 cups whole milk
- 2 cups all purpose flour
- 2 tablespoons granulated sugar, plus extra for sprinkling
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 cups buttermilk, room temperature
- 2 large eggs
- 2 tablespoons melted butter
- Cooking spray
Method:
In a small bowl, whisk together the instant vanilla pudding mix and whole milk. Set aside to thicken.
In a large bowl, combine the flour, 2 tablespoons of the granulated sugar, baking powder, baking soda and kosher salt.
In another bowl, whisk together the buttermilk, eggs and melted butter.
Pour the wet ingredients into the dry and stir until just combined.
Heat a griddle or nonstick pan over medium heat and coat with cooking spray.
Drop 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
When cooked, sprinkle each pancake with a thin layer of granulated sugar and caramelise with a kitchen torch until golden and crispy.
Serve the pancakes with a dollop of thickened vanilla custard on top.
