Ingredients for Pancake Batter:
– 180 grams cake flour
– 2 eggs
– 200 grams milk
– 30 grams sugar
– 2 grams salt
– 30 grams cooking oil
– 3 grams baking powder
Ingredients for Custard Filling:
– 3 egg yolks
– 300 grams milk
– 60 grams sugar
– 20 grams cornstarch
Instructions:
1. 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, avoiding overmixing to keep the pancakes light and fluffy.
2. Cook the Pancakes:
– Heat a non-stick pan over medium-low heat. You can add a little oil or butter if desired.
– 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.
3. 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.
– Gradually pour the hot milk into the egg mixture, whisking constantly to prevent 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 a skin from forming.
4. Assemble the Pancakes:
– Once 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.
Enjoy
