Short Stack Recipe
Recipe information
Make Short Stack in just 1h . Buttermilk Pancakes, Vanilla Custard, Mantecado Cookie Crumble, Lemon Curd, Whipped Cream, 100% Grade A Vermont Maple Syrup
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Ingredients
Pancakes
Vanilla Custard
Mantecado Cookie Crumble
Lemon Curd
Whipped Cream
Topping
Pancakes
1. 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.
2. 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.
Vanilla Custard
3. 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.
4. Add Vanilla
Remove from heat and stir in vanilla extract. Let cool before using.
Mantecado Cookie Crumble
5. 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.
Lemon Curd
Whipped Cream
7. Make the Whipped Cream
In a mixing bowl, combine heavy cream, powdered sugar, and vanilla extract. Whip until soft peaks form.
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