You know, Brunch should be a vibe. Well, can I be honest? Each meal should be a vibe. But, when you take two of my faves and add them together – a sweet party is sure to ensue. Oh, plus, these work as waffles too. I mean, does it get any better than that? When you make these, tag me – I wanna see!
The recipe is in three parts: the pancake, the “custard,” and the syrup.
For the pancakes:
1 egg, beaten
1 1/4 cups of buttermilk
1 1/4 cups all purpose flour
1 tablespoon of sugar
1 teaspoon of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of kosher salt
*Optional – 1/2 tablespoon of vanilla extract
To start, just throw all of the ingredients into a bowl and mix well to combine. Then, let the batter rest for about 5 minutes. Lightly grease a skillet and heat it on a medium flame. When warm, add as much of a dollop as you’d like and cook until bubbles form and the first side is golden. Then, flip and cook on the 2nd side. Keep warm, while you make the custard and the sryup.
For the syrup:
For the caramel:
1 stick of butter
1/2 cup of brown sugar
1/2 teaspoon of Kosher salt
1 tablespoon of cream
1/2 tablespoon of vanilla extract
In a saucepan, melt the butter and brown sugar together until melted. Then, remove from the heat and pour in the remaining ingredients while stirring. This mixture should bubble violently when you add in the remaining ingredients. That’s normal. Mix thoroughly and set aside to cool slightly until you’re ready to use.
For the “custard,” you don’t even need a recipe. I take a half pack of French vanilla instant pudding mix and mix it with 3/4 cup of half and half. I use a whisk to ensure it’s smooth. Then, I’ll add 2 tablespoons of sweetened condensed milk. Lastly, I fold in 1 cup of whipped cream. Fresh is best, but if you’re feeling lazy, a whipped topping works like a charm. I’ll keep this cool until I’m ready to use.
To assemble, I’ll stack the pancakes. Then, I’ll top with some of the custard. Lastly, a drizzle of caramel and a few cookie crumbs for good measure.