Forget fancy equipment, embrace pure indulgence, and dive into custard cream pancake bliss!
Imagine this: fluffy, golden pancakes cradling a secret heart of creamy, decadent custard. Each bite explodes with flavor—a symphony of light, airy batter, and rich, smooth filling. No oven, no fuss, just pure deliciousness in every mouthful. Does it sound like a dream? Well, wake up your taste buds, because today we’re making custard cream pancakes—and it’s easier than you think!
This recipe is a testament to the magic that happens when simple ingredients come together in perfect harmony. No need for elaborate setups or specialized tools; just a trusty frying pan and a whisk are all you need to unlock this hidden gem of the breakfast world (or the anytime-you-crave-something-sweet world, let’s be honest).
So ditch the delivery menus and the crowded bakeries. Let’s embark on a journey of culinary joy, crafting these delightful custard cream pancakes from scratch. With each step, you’ll feel the satisfaction of creating something special—something that will leave you smiling with every golden, custard-filled bite. Are you ready? Let’s get whisking!
Ingredients
For the Pancake Batter:
- 180g (1 cup) soft flour (cake flour is ideal, but all-purpose flour works too)
- 2 eggs
- 200g (¾ cup) milk
- 30g (2 tablespoons) sugar
- 2g (½ teaspoon) salt
- 30g (2 tablespoons) cooking oil
- 3g (1 teaspoon) baking powder
For the Custard Cream:
- 3 egg yolks
- 300g (1¼ cup) milk
- 60g (⅓ cup) sugar
- 20g (2 tablespoons) cornstarch
- ½ teaspoon vanilla extract (optional)
Instructions:
- Prepare the Pancake Batter: In a large bowl, whisk together the eggs, sugar, and salt until well combined. Gradually add the milk and continue whisking until smooth.
- In a separate bowl, sift together the flour and baking powder. Slowly add the dry ingredients to the wet mixture, whisking constantly until no lumps remain. Stir in the cooking oil until just incorporated.
- Make the Custard Cream: In a saucepan, whisk together the egg yolks and sugar until light yellow. In a separate bowl, whisk the cornstarch with a small amount of the milk to form a slurry.
- Pour the remaining milk into the saucepan with the egg yolks and sugar. Heat over low heat, whisking constantly, until the mixture begins to simmer around the edges. Slowly whisk in the cornstarch slurry and continue whisking until the custard thickens and becomes smooth. Remove from heat and stir in the vanilla extract, if using.
- Assemble and Cook: Heat a non-stick frying pan over medium-low heat. Pour about ¼ cup of pancake batter into the pan, swirling the pan to form a thin circle. Cook for 1-2 minutes, or until bubbles appear on the surface and the edges start to set.
- Carefully spoon about 1-2 tablespoons of the custard cream in the center of the pancake. Quickly fold the pancake in half, enclosing the custard.
- Continue cooking for another 1-2 minutes per side, or until golden brown and cooked through. Remove from the pan and repeat with the remaining batter and custard cream.
- Serve and Enjoy: Dust your Custard Cream Pancakes with powdered sugar, drizzle with maple syrup, or top with fresh fruits for an extra burst of flavor. Enjoy these warm and fluffy pancakes for a delightful breakfast or dessert!
Tips
- For thicker pancakes, use slightly less milk in the batter.
- If the custard cream thickens too much, whisk in a tablespoon of milk at a time until it reaches a desired consistency.
- Don’t overcrowd the pan when cooking the pancakes. Cook them in batches if necessary.
- You can substitute vanilla extract with other flavorings like almond extract or rum extract.
- Get creative with toppings! Whipped cream, chocolate chips, or chopped nuts are all delicious additions.
With these simple steps and pantry-friendly ingredients, you can create restaurant-quality Custard Cream Pancakes right at home. So grab your frying pan, whip up this delicious treat, and indulge in a taste of pure sweetness!
