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Waffled Pancake Napoleons

Waffled Pancake Napoleons

Ingredients

  • 3 eggs, separated
  • 1 3/4 cups buttermilk
  • 8 tablespoons (1 stick) unsalted butter, melted, plus more for cooking
  • 2 1/2 teaspoons vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup plus 1/4 cup sugar
  • 2 cups heavy cream
  • 1 quart strawberries, hulled and sliced 1/4 inch thick

Prep Time:

15 minutes

Cook Time:

5 minutes

Serves:

12

The traditional French dessert known as a napoleon is made by layering puff pastry with rich pastry cream. In our modern twist on this classic, we layer waffled pancakes, fresh strawberries and whipped cream to create a fanciful brunch dish.

Recipe courtesy of Williams-Sonoma Kitchen.

Preparation

  1. Preheat a waffled pancake pan over medium heat.
  2. In a large bowl, whisk egg yolks, then whisk in the buttermilk, butter and 1/2 teaspoon vanilla until blended.
  3. Over a sheet of waxed paper, sift together flour, baking powder, baking soda, salt and 1/3 cup sugar. Add the flour mixture to the yolk mixture and whisk until smooth.
  4. In another bowl, whisk the egg whites until stiff peaks form. Using a rubber spatula, fold one-third of the egg whites into the batter, then carefully fold in the remaining whites.
  5. Brush each well of the pan with melted butter or spray with nonstick cooking spray; the pan only needs to be greased once.
  6. Starting with the outer wells first, pour about 2 tablespoons of batter into each one, spreading the batter evenly to fill the well. Cook until the pancakes are golden brown underneath, 1 1/2 to 2 minutes.
  7. Using a small offset spatula or wooden skewers, turn the pancakes over and gently press them down to ensure a waffled texture on the bottom. Cook until golden brown underneath, about 2 minutes more.
  8. Transfer the pancakes to a wire rack and repeat with the remaining batter. Let the pancakes cool completely.
  9. Meanwhile, in a large bowl, using a handheld mixer fitted with the whisk attachment, beat together 1/4 cup sugar, cream and the remaining 2 teaspoons vanilla until soft peaks form.
  10. For each napoleon, place 1 waffled pancake on a plate. Top with 2 tablespoons whipped cream, followed by a single layer of strawberry slices. Repeat the layering, then top the second layer with another waffled pancake and a dollop of whipped cream. Serve any leftover whipped cream and strawberries alongside the napoleons.