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Pancakes with Vanilla Cinnamon Ice Cream

5 from 8 votes
Total Time 4 hours
Course Dinner
Cuisine European
Servings 5 people
Calories 148 kcal

Ingredients
 

Vanilla cinnamon ice cream

  • 7 Egg yolk
  • 180 g Sugar
  • 500 ml Milk
  • 1 packet Vanilla sugar
  • 1 Vanilla pod
  • 1 Cinnamon stick
  • 500 ml Milk

Pancakes

  • 300 ml Milk
  • 100 g Flour
  • 2 packet Vanilla sugar
  • 1 Egg yolk
  • 1 tbsp Oil
  • 1 tbsp Powdered sugar
  • 200 ml Cream

Instructions
 

ice cream

  • For the vanilla cinnamon ice cream, beat 7 egg yolks, sugar and 1 packet of vanilla sugar until creamy.
  • Add the vanilla pod (score beforehand) and the cinnamon stick to the milk (500 ml) and bring to the boil while stirring.
  • Now add the warm milk to the creamy mass while stirring and bring to the boil again over medium heat (while stirring). Then remove from the heat and beat with a hand mixer for 5-6 minutes so that the mass cools down better.
  • Fold the whipped solid cream into the mixture, place the cream in the freezer and let it freeze while stirring occasionally (for a few hours).

Pancakes

  • For the pancakes, stir 300 ml milk with flour, 2 sachets of vanilla sugar and an egg yolk to a slightly liquid pond.
  • Bake thinly in oil in a pan (medium size) and dust with a little powdered sugar on the plate.
  • Serve the pancakes with ice cream and cream. Homemade Amarena cherries go well with it.

Nutrition

Serving: 100gCalories: 148kcalCarbohydrates: 20.2gProtein: 3.2gFat: 5.9g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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