Almond Berry Pancake recipe served on a plate, by Pekin the Chef
Aug 04 2026
Restaurants›Earls Kitchen + Bar - Waikiki›Almond Berry Pancake Recipe

Almond Berry Pancake Recipe

Inspired by Earls Kitchen + Bar - Waikiki
Time1h
Serves4

Fresh berries, vanilla crème anglaise, almond florentine crumble, raspberry coulis, Chantilly cream, maple syrup

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Ingredients

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Pancake Batter

Vanilla Crème Anglaise

Almond Florentine Crumble

Raspberry Coulis

Chantilly Cream

Garnish

Method

Pancake Batter

  1. 1

    Mix Dry Ingredients

    In a large bowl, whisk together flour, baking powder, salt, and granulated sugar until evenly combined.

  2. 2

    Combine Wet Ingredients

    In another bowl, whisk together milk, egg, vanilla extract, and melted butter until well mixed.

  3. 3

    Combine Dry and Wet Ingredients

    Pour the wet ingredients into the dry ingredients and stir gently until just combined. Fold in the fresh mixed berries.

  4. 4

    Cook Pancakes

    Heat a non-stick skillet or griddle over medium heat. Pour about 1/4 cup of batter for each pancake and cook until bubbles form on the surface, about 2-3 minutes. Flip and cook for another 2-3 minutes or until golden brown.

Vanilla Crème Anglaise

  1. 5

    Heat Milk and Cream

    In a saucepan, combine milk, heavy cream, and half of the granulated sugar. Heat over medium heat until it just begins to simmer.

  2. 6

    Whisk Egg Yolks

    In a bowl, whisk together egg yolks and remaining sugar until pale and thick.

  3. 7

    Combine Mixtures

    Slowly pour the warm milk mixture into the egg yolk mixture while whisking constantly to temper the yolks.

  4. 8

    Cook Sauce

    Return the mixture to the saucepan and cook over low heat, stirring constantly, until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes. Strain into a bowl and let cool.

  5. 9

    Add Vanilla

    Stir in the scraped vanilla bean and let the crème anglaise cool in the fridge until ready to use.

Almond Florentine Crumble

  1. 10

    Melt Butter

    In a saucepan, melt butter over medium heat. Stir in sugar and corn syrup until well combined.

  2. 11

    Add Almonds and Flour

    Remove from heat, then stir in sliced almonds and flour until fully incorporated.

  3. 12

    Bake Crumble

    Spread the mixture onto a parchment-lined baking sheet and bake at 350°F (175°C) for 10-12 minutes or until golden brown. Allow to cool and break into pieces.

Raspberry Coulis

  1. 13

    Prepare Raspberries

    In a saucepan, combine fresh raspberries, sugar, and lemon juice. Cook over medium heat until the raspberries break down and create a sauce, about 5 minutes.

  2. 14

    Strain the Mixture

    Pass the mixture through a fine mesh strainer to remove seeds and obtain a smooth coulis.

Chantilly Cream

  1. 15

    Whip Cream

    In a mixing bowl, beat heavy cream with powdered sugar and vanilla extract using an electric mixer until soft peaks form.

Assembly

  1. 16

    Plate the Pancakes

    Place pancakes on a serving plate. Drizzle with vanilla crème anglaise, raspberry coulis, and top with Chantilly cream.

  2. 17

    Add Crumble and Syrup

    Sprinkle almond florentine crumble over the pancakes and serve with maple syrup on the side.

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