BUTTERMILK PANCAKE BREAKFAST TRIFLE

Prep Time 30 Cook Time 30 Total Time
Serves 6     adjust servings


Ingredients

FOR THE BUTTERMILK PANCAKES

  • 1 cup all purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 egg whites
  • 1/2 cup sour cream
  • 1/2 cup buttermilk
  • 1.5 tablespoons butter, melted and cooled

FOR THE CUSTARD

  • 8 ounces cream cheese, softened
  • 7 oz. marshmallow creme
  • 1 cup whipped cream

FOR THE RASPBERRY SAUCE

  • 2.5 teaspoons corn starch
  • 3 tablespoons sugar
  • 1/3 cup water
  • 12 oz. frozen raspberries

Instructions

TO MAKE THE PANCAKES:

  1. Combine flour, sugar, baking powder, baking soda and salt in a medium bowl. Whisk to combine. Set aside.
  2. In another medium bowl, mix sour cream and buttermilk until no lumps of sour cream remain. Add egg whites and melted butter and stir to combine. 
  3. Make a well in the center of the dry ingredients and pour the wet ingredients into it. Stir with a wooden spoon just to combine, allowing a few lumps to remain. The mixture should not be smooth. 
  4. Working with about 1/3 cup of batter at a time, slowly pour it onto a preheated 350º, greased griddle, in as much a haystack formation as is possible. You should try to stack the batter rather than pour it evenly onto the griddle. It will spread some but the goal is to make tall, fluffy pancakes. Continue cooking pancakes until all the batter is gone. Set pancakes aside on a wire rack to cool.
  5. When pancakes are cool, cut them into cubes for the trifle.

TO MAKE CUSTARD:

  1. Combine cream cheese and marshmallow creme in the bowl of a stand mixer. Using a paddle attachment, beat the mixture on medium speed until it is well mixed and no lumps remain. Add whipped cream and beat on low speed just until the whipped cream is combined. Set aside.

TO MAKE THE RASPBERRY SAUCE:

  1. Combine corn starch, sugar and water in a medium saucepan and stir to combine. Add raspberries and turn heat to medium. Stir constantly until mixture comes to a boil. Allow mixture to boil for one minute. The raspberries will break down and the sauce will thicken.
  2. Place a fine mesh sieve over a bowl. Pour sauce through the sieve to remove seeds. The sauce is thick; this step will require some patience. Continue stirring to clear seeds and allow sauce to drip through into the bowl. When all the sauce is strained, you will be left with a fairly dry clump of raspberry seeds.

TO ASSEMBLE THE TRIFLE:

NOTE: You can use a large trifle serving dish or make individual trifles by serving from stemless wine glasses or individual trifle bowls.

  1. Spread a medium layer of custard at the bottom of the serving dish. 
  2. Drizzle a small amount of raspberry sauce over the custard.
  3. Add a layer of cubed pancakes.
  4. Repeat until you've reached the top of your serving dish.

Recipe Notes

Each component can be made up to 24 hours ahead of time and assembled later.

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