Pancake Fruit Trifle Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pancakes:</li><li class="ingredients-single-item">225g plain flour</li><li class="ingredients-single-item">2 tbsp granulated sugar</li><li class="ingredients-single-item">1 tbsp baking powder</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">2 large eggs</li><li class="ingredients-single-item">300ml whole milk</li><li class="ingredients-single-item">3 tbsp unsalted butter, melted</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">For the custard:</li><li class="ingredients-single-item">500ml whole milk</li><li class="ingredients-single-item">1 vanilla pod, split (or 2 tsp vanilla extract)</li><li class="ingredients-single-item">4 egg yolks</li><li class="ingredients-single-item">75g granulated sugar</li><li class="ingredients-single-item">30g cornflour</li><li class="ingredients-single-item">For the fruit layers:</li><li class="ingredients-single-item">300g mixed berries (strawberries, blueberries, raspberries)</li><li class="ingredients-single-item">2 ripe peaches, sliced (or nectarines)</li><li class="ingredients-single-item">2 tbsp maple syrup</li><li class="ingredients-single-item">1 tbsp lemon juice</li><li class="ingredients-single-item">For the topping:</li><li class="ingredients-single-item">300ml double cream</li><li class="ingredients-single-item">2 tbsp icing sugar</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">Extra maple syrup for drizzling</li><li class="ingredients-single-item">Ground cinnamon for dusting</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm trifle bowl or glass serving dish</li><li class="equipment-single-item">Non-stick frying pan</li><li class="equipment-single-item">Whisk</li><li class="equipment-single-item">Sieve</li><li class="equipment-single-item">Electric hand mixer</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by making the custard (this can be done a day ahead). In a medium saucepan, heat the milk with the split vanilla pod until just below boiling point. Remove from heat, cover, and allow the vanilla to infuse for 15 minutes. Meanwhile, in a large bowl, whisk together the egg yolks, sugar, and cornflour until pale and thick.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Remove the vanilla pod from the warm milk, scraping the seeds back into the milk. Gradually pour the warm milk into the egg mixture, whisking continuously to prevent curdling (this technique is called tempering and prevents the eggs from scrambling). Return the mixture to the pan and cook over medium-low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 5-7 minutes).</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Strain the custard through a sieve into a clean bowl to ensure silky smoothness. Cover with cling film, pressing it directly onto the surface to prevent a skin forming. Let it cool completely, then refrigerate until needed.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>For the pancakes, whisk together the flour, sugar, baking powder, and salt in a large bowl. In a separate bowl, whisk the eggs, milk, melted butter, and vanilla extract until well combined. The melted butter adds richness while the baking powder reacts with the liquid to create fluffy pancakes.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir gently until just combined - a few small lumps are perfectly fine! Overmixing develops gluten and results in tough pancakes, so a light hand is important here.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Heat a non-stick frying pan over medium heat. When hot, ladle about 60ml (1/4 cup) of batter into the pan for each pancake. Cook until bubbles form on the surface and the edges look set (about 2-3 minutes), then flip and cook for another 1-2 minutes until golden. Transfer to a wire rack to cool completely. You'll need about 12-15 pancakes.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Prepare the fruit by washing, hulling and slicing the strawberries, and washing the other berries. Toss them gently with the maple syrup and lemon juice. The lemon juice brightens the flavors while the maple syrup adds sweetness without being cloying.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Whip the double cream with the icing sugar and vanilla extract until soft peaks form. Be careful not to overwhip - you want it to hold its shape but still be silky and smooth.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Now for the assembly! Cut the cooled pancakes into quarters. Place a layer of pancake pieces in the bottom of your trifle bowl, slightly overlapping them. Follow with a layer of fruit, then pour over one-third of the custard. Repeat these layers twice more, finishing with a layer of custard.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Top the trifle with the whipped cream, creating decorative swirls with the back of a spoon. Arrange some reserved fresh fruit on top, drizzle with a little maple syrup, and dust lightly with cinnamon. For the best flavor development, refrigerate for at least 2 hours (or overnight) before serving, which allows the pancakes to soften slightly and the flavors to meld beautifully.</li></ol>