Brittle Pancakes
Brittle pancakes are the perfect meeting of sweet and crispy textures. Brittle, which is made from caramelized sugar and nuts, has long been a popular dessert in Europe. In this recipe, the thin pancake and the creamy, crispy filling create a unique combination. Serve with extra brittle pieces or a little powdered sugar to make the caramel-nutty flavor even more pronounced!
Ingredients for this recipe
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Preparation Steps
1
In a large mixing bowl, sift together the flour, baking powder, salt, and sugar to ensure a lump-free, light batter.
2
In another bowl, whisk the eggs, then add the milk, sparkling water, and vanilla extract. Whisk until smooth.
3
Melt the butter, let it cool slightly, and then whisk it into the egg mixture.
4
Slowly pour the wet ingredients into the dry ingredients, whisking constantly with a whisk until you have a smooth, lump-free batter.
5
Lightly grease a skillet with oil and heat over medium heat.
6
Pour a small ladleful of batter into the skillet, spreading it out in a circular motion. Cook for 1-2 minutes, until the edges set and bubbles appear on the surface.
7
Carefully flip the pancake with a spatula and cook for another minute, until golden brown.
8
Repeat the process until all the batter is used. If needed, re-grease the skillet with a little oil from time to time.
9
To make the brittle, start heating the sugar and water in a saucepan over medium heat, stirring constantly until it turns into golden brown caramel.
10
Once the caramel is ready, stir in the ground walnuts, then pour it onto a sheet of parchment paper and let it harden.
11
When the brittle has hardened, break it into smaller pieces or coarsely chop it.
12
Whip the heavy cream until stiff peaks form. Gently fold in the chopped brittle pieces to create a creamy filling.
13
Fill the pancakes with the brittle cream filling, then roll or fold them up.
14
Serve the brittle pancakes sprinkled with powdered sugar or garnished with extra brittle pieces.
