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In a saucepan, heat 200g milk until it starts to steam, but don't let it boil.
In a separate bowl, whisk together 2 egg yolks, 50g sugar, and 15g cornstarch until smooth.
Slowly pour the heated milk into the egg mixture while whisking constantly to avoid curdling the eggs.
Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens into a creamy custard.
Once thickened, remove from heat and stir in 1 tsp vanilla extract. Set aside to cool.
2. Make the Pancake Batter:
In a large bowl, whisk together 180g cake flour and 30g sugar.
In a separate bowl, beat the 2 eggs and add 200g milk.
Pour the egg mixture into the dry ingredients and whisk until smooth and lump-free.
3. Cook the Pancakes:
Heat a non-stick pan over medium-low heat and lightly grease it with oil or butter.
Pour a ladle of pancake batter onto the pan to form small, thick pancakes. Cook for about 2-3 minutes on one side, until bubbles form on the surface.
Flip and cook the other side for another 1-2 minutes until golden brown and cooked through.
4. Assemble the Pancakes:
Once the pancakes are done, carefully cut a small slit on the side of each pancake.
Fill the inside with your homemade custard cream.
Serve immediately, dusted with powdered sugar or topped with fruit if desired.
Enjoy your fluffy, custard-filled pancakes—no oven, no machine, just deliciousness in every bite!
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