How to make Custard Cream Pancake (Page 1 ) | July 14, 2024

No oven! No machine! How to make Custard Cream Pancake

Ingredients:

For the Pancakes:

• 1 cup (125g) all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup (180ml) buttermilk (or make your own by adding 1 tablespoon lemon juice or vinegar to milk and letting it sit for 5 minutes)
• 1/4 cup (60ml) milk
• 1 large egg
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract

For the Custard Cream:

• 1 cup (240ml) milk
• 2 egg yolks
• 1/4 cup (50g) sugar
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1 tablespoon butter

Instructions:

Making the Custard Cream:

1. Heat the Milk:
   • In a small saucepan, heat the milk over medium heat until it’s hot but not boiling.
2. Mix the Yolks, Sugar, and Cornstarch:
   • In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until well combined.
3. Combine and Thicken:
   • Slowly pour the hot milk into the egg yolk mixture, whisking constantly to prevent curdling.
   • Pour the mixture back into the saucepan and cook over medium heat, stirring constantly until it thickens and comes to a gentle boil.
4. Add Vanilla and Butter:
   • Remove from heat and stir in the vanilla extract and butter until smooth.
   • Transfer the custard to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and let it cool.

Making the Pancakes:

1. Prepare the Batter:
   • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
   • In another bowl, whisk together the buttermilk, milk, egg, melted butter, and vanilla extract.
   • Pour the wet ingredients into the dry ingredients and stir until just combined (the batter should be slightly lumpy).
2. Cook the Pancakes:
   • Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
   • Pour 1/4 cup of batter onto the skillet for each pancake.
   • Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook until golden brown on the other side, about 1-2 minutes more.
   • Repeat with the remaining batter.

Assemble the Pancakes:

1. Layer the Pancakes:
   • Place one pancake on a plate and spread a spoonful of custard cream over it.
   • Top with another pancake and repeat the layering, ending with a pancake on top.
2. Serve:
   • Optionally, dust with powdered sugar or drizzle with syrup.
   • Serve warm and enjoy your custard cream pancakes!

Tips:

• Consistency: If the custard cream is too thick, you can thin it out with a little more milk.
• Flavors: You can add a hint of lemon or orange zest to the custard for a citrusy flavor.

Enjoy your delicious, no-machine, no-oven custard cream pancakes!

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