Short Stack Recipe

Make the Pancake Batter

In a large bowl, whisk together flour, baking powder, sugar, and salt. In another bowl, combine buttermilk, eggs, and melted butter. Pour the wet ingredients into the dry ingredients and mix until just combined.

Cook the Pancakes

Heat a non-stick skillet or griddle over medium heat. Pour 1/4 cup of batter for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown. Repeat with remaining batter.

Prepare the Custard

In a saucepan, heat the milk and cream over medium heat. In a separate bowl, whisk egg yolks, sugar, and cornstarch until smooth. Gradually add the hot milk mixture into the egg mixture, whisking constantly. Return to the saucepan and cook until thickened.

Add Vanilla

Remove from heat and stir in vanilla extract. Let cool before using.

Make the Crumble

Crush mantecado cookies into fine crumbs. In a bowl, mix the cookie crumbs with melted butter and brown sugar until combined. Spread on a baking sheet and bake at 350°F (175°C) for 10 minutes until golden.

Cook the Lemon Curd

In a saucepan, combine lemon juice, sugar, and butter over medium heat. In a bowl, whisk the egg yolks. Gradually add the hot lemon mixture to the egg yolks, whisking constantly, then return it to the pan and cook until thickened.

Make the Whipped Cream

In a mixing bowl, combine heavy cream, powdered sugar, and vanilla extract. Whip until soft peaks form.

Assemble the Short Stack

Stack pancakes on a plate, layer with vanilla custard, sprinkle with cookie crumble, dollop lemon curd, and top with whipped cream. Drizzle with maple syrup before serving.