**Ingredients**
**For the Pancake Dough:**
– 180g cake flour (soft flour)
– 2 large eggs
– 200g milk
– 30g sugar
– 2g salt
– 30g cooking oil (vegetable oil or melted butter)
– 3g baking powder
**For the Custard Cream Filling:**
– 2 large egg yolks
– 250ml milk
– 50g sugar
– 20g cornstarch
– 20g unsalted butter
– 1 tsp vanilla extract
**Instructions**
**Step 1: Preparing the Custard Cream Filling**
1. **Whisk the Egg Yolks:** In a bowl, whisk together the egg yolks and sugar until the mixture becomes pale and slightly thickened.
2. **Add Cornstarch:** Sift in the cornstarch and mix well to ensure there are no lumps.
3. **Heat the Milk:** In a saucepan, heat the milk until it just begins to simmer. Slowly pour half of the hot milk into the egg mixture, whisking continuously to temper the eggs.
4. **Combine and Thicken:** Pour the egg mixture back into the saucepan with the remaining milk. Cook over medium heat, stirring constantly, until the mixture thickens and starts to bubble.
5. **Add Butter and Vanilla:** Remove from heat and stir in the butter and vanilla extract until fully combined. Transfer the custard to a bowl, cover with plastic wrap (directly on the surface to prevent a skin from forming), and let it cool completely.
**Step 2: Preparing the Pancake Batter**
1. **Mix Dry Ingredients:** In a large bowl, sift together the cake flour, sugar, salt, and baking powder.
2. **Whisk Wet Ingredients:** In another bowl, whisk together the eggs, milk, and cooking oil.
3. **Combine:** Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold the ingredients together until just combined. Do not overmix; a few lumps are okay.
4. **Rest the Batter:** Let the batter rest for about 10 minutes. This allows the baking powder to activate, resulting in fluffier pancakes.
**Step 3: Cooking the Pancakes**
1. **Heat the Pan:** Preheat a non-stick skillet or griddle over medium heat. Lightly grease it with a small amount of oil or butter.
2. **Cook the Pancakes:** Pour a small amount of batter onto the pan (about 2 tablespoons) to form mini pancakes. Cook until bubbles form on the surface and the edges look set, about 2 minutes. Flip and cook for another 1-2 minutes until golden brown.
3. **Fill with Custard:** Place a spoonful of the cooled custard cream on one pancake and sandwich it with another pancake on top. Press gently to seal the edges.
**Step 4: Serving**
– Serve these custard-filled pancakes warm, dusted with powdered sugar, or drizzled with honey or syrup. They can also be topped with fresh berries, whipped cream, or a dusting of cinnamon for an extra touch of indulgence.
**The History of Pancakes and Custard**
Pancakes have a long history dating back to ancient times, with versions found in almost every culture. They were originally simple flatbreads cooked on hot stones, gradually evolving into the fluffy, sweet versions we know today. Custard, on the other hand, has its roots in medieval Europe, where it was used as a filling for pastries and pies. The combination of these two classic elements in Custard Cream Pancakes is a testament to the enduring appeal of simple, comforting flavors.
**Benefits of Custard Cream Pancakes**
– **Energy Boost:** Pancakes made with eggs, milk, and flour are a good source of energy, providing carbohydrates and protein to start your day.
– **Rich in Nutrients:** The custard filling adds extra nutrition, including calcium, vitamins A and D from the milk and eggs.
– **Comforting and Satisfying:** The creamy custard provides a comforting texture and flavor, making this dish a satisfying treat.
**Formation of Custard Cream Pancakes**
Custard Cream Pancakes are formed by cooking small, fluffy pancakes and sandwiching a rich, creamy custard between them. The warm pancakes and cool custard create a delightful contrast in both texture and temperature, making each bite a luxurious experience.
**Nutrition Facts (Per Serving)**
– **Calories:** 250-300 kcal (depending on the size and amount of custard used)
– **Protein:** 6-8g
– **Carbohydrates:** 30-35g
– **Fat:** 10-12g
– **Fiber:** 1-2g
– **Calcium:** 100-150mg
**Conclusion**
Custard Cream Pancakes are not just a meal; they’re an experience. The combination of fluffy pancakes with smooth, rich custard is a match made in heaven. Whether you’re looking for a comforting breakfast, a sweet snack, or a delightful dessert, this recipe is sure to please.
**Lovers of Custard Cream Pancakes**
This dish is adored by people of all ages. Children love the sweet, creamy filling, while adults appreciate the nostalgic combination of classic flavors. It’s also a favorite among those who enjoy making and sharing special homemade treats with loved ones.
**Final Thoughts**
Custard Cream Pancakes are a versatile and delicious dish that can be enjoyed in many ways. Whether you serve them for breakfast, brunch, or dessert, they’re sure to become a favorite in your household. The simple ingredients and straightforward method make them an accessible treat for cooks of all levels, while the rich flavors and comforting texture make them a beloved indulgence for anyone who tries them.