Thanks to all who came out for this weekend’s Strawberry Pancake Picnic at the Greensboro Curb Market! We served over 600 pancakes to many smiling faces and raised much needed dollars for the Curb Market’s marketing budget. We mixed up our local pancakes using Old Mill of Guilford Whole Wheat Pancake Mix with local eggs, Homeland Creamery buttermilk, strawberries and a delicious Custard provided by Lucky 32.
Special thanks to my friends Beth (who traveled all the way from DC to relive our childhood marathon pancake eating days), Meghann and Heather for joining the Off Mendenhall Pancake Flipping Team. And, thanks to my friend Jay Pierce at Lucky 32 for chipping in behind the scenes to cut all 20 gallons of strawberries and provide the custard (recipe below!)! It takes a village of passionate Curb Market supporters to make special days at the Market happen – as always, kudos to Elizabeth, Donna, Charlie and David for keeping the gears greased.
Save the date for Saturday, June 16th for Blueberry Day!
Lucky 32 Southern Kitchen’s Boiled Custard, Quaintance-Weaver, Inc.
- 1 quart whole milk
- 1 cup granulated sugar
- 2 tablespoons corn starch
- 5 each eggs
- 1 teaspoon vanilla extract
- 1 tablespoons butter
In a pot, heat milk to a low simmer. In a bowl, whisk together sugar, corn starch and eggs. Slowly temper the eggs by beating in about 2 ounces of warm milk.
Repeat process until all milk is combined with the eggs. Return mixture to the sauce pot and cook over very low heat for 3-5 minuets, or until mixture coats the back of a spoon. Remove from heat and add vanilla, then add butter in small pats, stirring until incorporated. If need, strain mixture to remove lumps.
Makes – 6 cups
You sure made a lot of strawberry pancakes on that event. I’ll be making some for my kids thanks to your custard recipe.
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