Indulge in a luxurious breakfast or dessert with these heavenly fluffy pancakes paired with a smooth, homemade custard filling. This recipe guarantees a delightful treat that’s sure to impress anyone who tries it.
Ingredients:
For the Pancake Batter:
- 180 grams Cake Flour (for soft, tender pancakes)
- 2 Eggs (adds structure and richness)
- 200 grams Milk (for moisture)
- 30 grams Sugar (just the right amount of sweetness)
- 2 grams Salt (to balance the flavors)
- 30 grams Cooking Oil (for a tender crumb)
- 3 grams Baking Powder (for fluffiness)
For the Custard Filling:
- 3 Egg Yolks (for a rich custard)
- 300 grams Milk (the base of the custard)
- 60 grams Sugar (sweetens the custard)
- 20 grams Cornstarch (thickens the custard)
Instructions:
- Prepare the Pancake Batter:
- Sift the cake flour and baking powder together into a large mixing bowl.
- In a separate bowl, whisk together the eggs, milk, sugar, and salt until the sugar dissolves mostly.
- Pour the wet ingredients into the dry ingredients, add the cooking oil, and mix until just combined. Be careful not to overmix to maintain the lightness and fluffiness of the pancakes.
- Cook the Pancakes:
- Heat a non-stick pan over medium-low heat. Optionally, use a little oil or butter, though it’s not necessary with a non-stick pan.
- Pour a ladleful of batter into the pan. Cook until bubbles appear on the surface and the edges look set. Flip and cook until golden brown. Repeat with the remaining batter.
- Make the Custard Filling:
- In a bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.
- Heat the milk in a saucepan until it’s just about to boil. Gradually pour the hot milk into the egg mixture, whisking constantly to prevent the eggs from scrambling.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens into a custard.
- Remove from heat and let cool. To prevent a skin from forming, place plastic wrap directly on the custard’s surface.
- Assemble the Pancakes:
- Once both the custard and pancakes have cooled, spread a generous amount of custard over one pancake. Top with another pancake to make a “sandwich.”
- Repeat with the remaining pancakes and custard.