If you’re looking for a simple yet indulgent treat that requires no fancy equipment or baking, these Custard Cream Pancakes are the perfect choice. With a light and fluffy pancake enveloping a smooth homemade custard cream filling, these pancakes are ideal for breakfast or a delightful dessert.
Ingredients:
For the Pancake Dough:
180g soft flour (cake flour)
2 large eggs
200g milk
30g sugar
2g salt
30g cooking oil
3g baking powder
For the Custard Cream:
3 egg yolks
300g milk
60g sugar
20g corn starch
Directions:
Make the Custard Cream:
Prepare the Mixture: In a medium bowl, whisk together the egg yolks, sugar, and cornstarch until smooth and pale.
Heat the Milk: In a saucepan over medium heat, bring the milk to a simmer. Gradually pour the hot milk into the yolk mixture while whisking continuously to prevent curdling.
Thicken the Custard: Pour the mixture back into the saucepan and cook over medium heat, stirring constantly until thickened (about 3-5 minutes).
Cool the Custard: Remove from heat, transfer to a bowl, and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Let it cool completely.
Make the Pancake Batter:
Combine Ingredients: In a large bowl, whisk together the eggs, sugar, salt, and milk until well combined.
Add Dry Ingredients: Sift in the cake flour and baking powder, then whisk until smooth and lump-free.
Incorporate Oil: Add the cooking oil and mix until fully incorporated.
Cook the Pancakes:
Prepare the Pan: Heat a non-stick pan over low-medium heat and lightly grease it with oil.
Cook the Pancakes: Pour small amounts of batter onto the pan (about 2-3 tablespoons per pancake). Cook until bubbles form on the surface, then flip and cook the other side until golden brown (about 1-2 minutes per side).
Repeat: Remove the pancakes from the pan and set aside. Continue cooking with the remaining batter.
Assemble the Pancakes:
Layer the Pancakes: Take one pancake, spread a generous spoonful of cooled custard cream over it, and then place another pancake on top to sandwich the filling.
Serve: Enjoy your delightful custard cream pancakes immediately while they’re warm and soft.
Serving Tips:
Presentation: Stack the pancakes on a plate and dust with powdered sugar for an elegant touch. Adding fresh berries or a drizzle of maple syrup can enhance the presentation and flavor.
Temperature: Serve the pancakes warm for the best texture and flavor. If they cool down, briefly reheating them in a non-stick pan or microwave can help restore their softness.
Portion Control: Consider serving them with small side portions of additional custard cream or toppings like whipped cream, chocolate sauce, or fruit compote for guests to add as they please.
Accompaniments: Pair with a hot beverage like coffee, tea, or hot chocolate for a comforting breakfast or dessert experience.
Storage Tips:
Short-term Storage: If you plan to eat the pancakes within a day or two, store them in an airtight container at room temperature. Make sure they are completely cooled before storing to avoid moisture buildup.
Long-term Storage: For longer storage, place the pancakes in a single layer in an airtight container or wrap them individually in plastic wrap and then in aluminum foil. Store in the freezer for up to one month.
Custard Cream Storage: If you have leftover custard cream, store it in an airtight container in the refrigerator for up to 3 days. To prevent a skin from forming, press plastic wrap directly onto the surface of the custard.
Reheating: To reheat frozen pancakes, remove them from the freezer and let them thaw in the refrigerator overnight. For a quicker method, microwave them for about 30 seconds on medium power or reheat in a non-stick skillet over low heat until warmed through.
Enjoyment Tips:
Mix and Match: Feel free to experiment with different fillings like fruit preserves, Nutella, or flavored whipped cream for a twist on the classic recipe.
Customization: Adjust the sweetness of the custard cream or add vanilla extract for extra flavor according to your preference.
Related Recipes:
FAQs:
Can I make the custard cream in advance?
Yes, you can! The custard cream can be prepared a day ahead and stored in the refrigerator. Just make sure to cover it tightly with plastic wrap, pressing it directly on the surface to prevent a skin from forming. This will save you time when you’re ready to assemble your pancakes.
What type of flour is best for this recipe?
Soft flour, such as cake flour, is recommended for these pancakes. It helps achieve a light and fluffy texture. If you don’t have cake flour, you can substitute it with all-purpose flour, but the pancakes may be slightly denser.
Can I freeze the pancakes?
These pancakes freeze well. After cooking, let them cool completely, then place them in a single layer in an airtight container or wrap them individually in plastic wrap. They can be stored in the freezer for up to one month. Reheat them in the microwave or on a skillet before serving.
How can I customize the pancakes?
You can customize the pancakes in various ways! Consider adding ingredients to the pancake batter, such as vanilla extract, chocolate chips, or citrus zest for extra flavor. You can also top the pancakes with fresh fruit, whipped cream, or flavored syrups to suit your taste.
Conclusion:
These Custard Cream Pancakes are a delightful treat that will satisfy your sweet cravings any time of the day. They’re easy to prepare, require no baking, and are sure to impress anyone you share them with. Enjoy this delightful indulgence and treat yourself to something special!
📖 Recipe:
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Custard Cream Pancake (No Oven, No Machine)
- Total Time: 35 minutes
- Yield: 6-8 pancakes
- Diet: Vegetarian
Description
Indulge in soft and fluffy Custard Cream Pancakes made entirely by hand, featuring a rich homemade custard cream filling. Perfect for breakfast or dessert, this easy recipe requires no oven or machines, making it a delightful treat for any occasion.
Ingredients
For the Pancake Dough:
180g soft flour (cake flour)
2 large eggs
200g milk
30g sugar
2g salt
30g cooking oil
3g baking powder
For the Custard Cream:
3 egg yolks
300g milk
60g sugar
20g corn starch
Instructions
- Make the Custard Cream:
- In a bowl, whisk together the egg yolks, sugar, and cornstarch until smooth and pale.
- Heat the milk in a saucepan until it simmers. Gradually pour the hot milk into the yolk mixture while whisking continuously.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly until thickened (about 3-5 minutes).
- Remove from heat, transfer to a bowl, and cover with plastic wrap, pressing it directly onto the surface to cool.
- Make the Pancake Batter:
- In a large bowl, whisk the eggs, sugar, salt, and milk until well combined.
- Sift in the cake flour and baking powder, whisking until smooth.
- Add the cooking oil and mix until incorporated.
- Cook the Pancakes:
- Heat a non-stick pan over low-medium heat and lightly grease it with oil.
- Pour small amounts of batter onto the pan (2-3 tablespoons per pancake) and cook until bubbles form on the surface. Flip and cook until golden brown (about 1-2 minutes per side).
- Repeat with the remaining batter.
- Assemble the Pancakes:
- Spread a spoonful of cooled custard cream on one pancake, then place another pancake on top. Serve immediately.
Notes
Storage: Store leftover pancakes in an airtight container at room temperature for 1-2 days or freeze for up to one month. Reheat before serving.
Customization: Add chocolate chips or flavored extracts to the pancake batter for added flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Breakfast / Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 6-8 pancakes
- Calories: 250 kcal per serving
Keywords: Custard cream pancakes, fluffy pancakes, no oven pancakes, homemade custard, easy pancake recipe, breakfast pancakes, dessert pancakes, soft pancakes, hand-made pancakes.
