Waffled Pancake Napoleons

Waffled Pancake Napoleons

Prep Time

15 minutes

Cook Time

5 minutes

Serves

12 people
Waffled Pancake Napoleons

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.

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

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.
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