Blueberry Pancake Millefeuille

Blueberry Pancake Millefeuille

By September 14, 2015

Blueberry Pancake Millefeuille

This is a simple dessert that nonetheless looks rather fabulous. Combining layers of light and fluffy pancakes with whipped cream, flavoured with blueberry and lemon and topped with fresh blueberries and white chocolate.

  • Prep Time : 25 minutes
  • Yield : 6

Instructions

Blueberry Pancake Millefeuille

1. Start by making the pancake mixture. Break the egg and combine with the milk and flour, whisking really well to get rid of all the lumps.

2. Place a frying pan on a high heat and let it get really hot. Add a sliver of lard (you could use butter, if you prefer, I just find that lard makes the best pancakes because it gets so hot) and allow it to melt.

3. Pour some pancake mixture into the frying pan, tilting it as you pour, to create a nice circular pancake. Try and make them as round and regular as possible as this will make the millefeuille easy to construct. Flip once the top is cooked and then transfer to a plate to cool. Repeat until all the mixture is gone. You should get around 8 or 10 pancakes out of this mixture. Leave the pancakes to cool completely before moving onto the next step.

4. Add the Sugar and CrumbsNatural Flavoured Icing Sugars to the double cream and whip until the cream is just holding its shape.

5. Layer up the pancakes with the whipped cream, finishing with a pancake and then top it with the fresh blueberries. Grate the white chocolate over the top.

Credits:Sal's Kitchen, for Sugar & Crumbs

Blueberry Pancake Millefeuille

Sal's Kitchen is a food blogging consultancy. To visit Sal's own blog, click here.
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