John Myers
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Pancakes with Vanilla Cinnamon Ice Cream
The perfect pancakes with vanilla cinnamon ice cream recipe with a picture and simple step-by-step instructions.
Vanilla cinnamon ice cream
- 7 piece Egg yolk
- 180 g Sugar
- 500 ml Milk
- 1 packet Vanilla sugar
- 1 piece Vanilla pod
- 1 piece Cinnamon stick
- 500 ml Milk
Pancakes
- 300 ml Milk
- 100 g Flour
- 2 packet Vanilla sugar
- 1 piece Egg yolk
- 1 tbsp Oil
- 1 tbsp Powdered sugar
- 200 ml Cream
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.
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