Custard Cream Pancake – No Oven, No Machine Recipe (Page 3 ) | September 2, 2024

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Instructions

Step 1: Prepare the Pancake Batter

1. Whisk the Ingredients: In a bowl, whisk together 2 eggs, 30g sugar, and 2g salt until well combined and the mixture is smooth.
2. Add Milk: Pour in 200g milk to the egg mixture and mix again until well combined.
3. Sift in Dry Ingredients: Sift in 180g soft flour (cake flour) and 3g baking powder. Stir well to ensure there are no lumps.
4. Add Oil: Add 30g cooking oil to the batter and mix thoroughly until the batter is smooth and slightly runny.
5. Prepare to Cook: Pour the batter into a cup with a spout or a jug for easy pouring.

Step 2: Make the Custard Cream

1. Mix Egg Yolks and Sugar: In a separate bowl, combine 3 egg yolks and 60g sugar. Stir until the mixture turns light yellow.
2. Add Cornstarch and Milk: Add 20g cornstarch, 300g milk, and 1/2 tsp vanilla extract to the egg mixture. Mix well until smooth.
3. Cook the Custard: Pour the custard mixture into a pot and cook over low heat. Stir constantly to avoid lumps. When the edges start to boil, remove from heat, mix well, and return to the pot.
4. Thicken the Custard: Continue to cook over medium heat, stirring constantly until the custard thickens. Remove from heat and cover with cling wrap, pressing it directly onto the surface of the custard to prevent a skin from forming.
5. Cool the Custard: Cool the custard in the freezer for about 20 minutes. Once cooled, soften the custard by stirring it gently.

Step 3: Cook the Pancakes

1. Heat the Pan: Heat an egg frying pan or a small non-stick pan over low heat.
2. Pour the Batter: Pour the pancake batter into the pan, using just enough to form a small pancake. Cook until the batter starts to set.
3. Shape the Edges: Use a spoon or rolling pin to shape the edges of the pancake, making it evenly round.
4. Cook Evenly: When the edges are slightly cooked, scrape around the edges in a circular motion for even cooking.
5. Flip the Pancake: Flip the pancake and cook the other side until golden brown, about 2 minutes.
6. Finish Cooking: Bake the pancake for an additional 2 minutes until both sides are evenly cooked and golden brown.

Step 4: Assemble the Custard Cream Pancakes

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