Let’s make some super soft pancakes filled with a sweet and creamy inside! We’ll use special soft flour to make the pancakes tender, and mix in some basic ingredients like eggs, milk, and a little sugar to make them taste just right. For the creamy part, we’ll cook up a thick and sweet custard using egg yolks, milk, sugar, and cornstarch. It’s like making a little sandwich but with pancakes and a yummy custard in the middle. This recipe is perfect for when you want something a bit special for breakfast or a snack. Let’s get started and make these delicious treats together!
Ingredients:
For the Pancake Batter:
- Cake Flour: 180 grams (for soft, tender pancakes)
- Eggs: 2 (adds structure and richness)
- Milk: 200 grams (for moisture)
- Sugar: 30 grams (just the right amount of sweetness)
- Salt: 2 grams (to balance the flavors)
- Cooking Oil: 30 grams (for a tender crumb)
- Baking Powder: 3 grams (for fluffiness)
For the Custard Filling:
- Egg Yolks: 3 (for a rich custard)
- Milk: 300 grams (the base of the custard)
- Sugar: 60 grams (sweetens the custard)
- Cornstarch: 20 grams (thickens the custard)
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Instructions:
- Prepare the Pancake Batter:
- In a large mixing bowl, sift the cake flour and baking powder together.
- In another bowl, whisk the eggs, milk, sugar, and salt until the sugar is mostly dissolved.
- Pour the wet ingredients into the dry ingredients. Add the cooking oil. Mix until just combined; avoid overmixing to keep the pancakes light and fluffy.
- Cook the Pancakes:
- Heat a non-stick pan over medium-low heat. You can add a little oil or butter if you like, but it’s not necessary if you’re using a good non-stick pan.
- Pour a ladleful of batter into the pan. Cook until bubbles form on the surface and the edges look set, then flip and cook until golden brown. Repeat with the remaining batter.
- Make the Custard Filling:
- Mix the egg yolks, sugar, and cornstarch in a bowl until smooth.
- Heat the milk in a saucepan until it’s just about to boil, then gradually pour it 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 it cool. You can place plastic wrap directly on the surface of the custard to prevent skin from forming.
- Assemble the Pancakes:
- Once the custard and pancakes have cooled, spread a generous amount of custard over one pancake, then top with another pancake to make a “sandwich.”
- Repeat with the remaining pancakes and custard.
Enjoy your delightful Fluffy Pancakes with Homemade Custard Filling, perfect for a special breakfast or a sweet treat at any time of the day!