No Oven, No Machine: How to Make Custard Cream Pancakes

Who doesn’t love the idea of soft, fluffy pancakes layered with silky, homemade custard cream? The best part? You don’t need an oven or any special equipment to make this delightful treat. With just a handful of simple ingredients, you’ll have a stack of irresistible pancakes ready in no time.

Let’s dive into this step-by-step recipe and transform your kitchen into a pancake paradise!

Ingredients You’ll Need

Here’s a quick look at everything required for the pancakes and the custard cream.

For Pancakes:

Ingredient	Amount
Cake flour (soft flour)	180g
Eggs	2
Milk	200g
Sugar	30g
Salt	2g
Cooking oil	30g
Baking powder	3g

For Custard Cream:

Ingredient	Amount
Egg yolks	3
Milk	300g
Sugar	60g
Corn starch	20g

Why You’ll Love This Recipe

This no-oven, no-machine recipe is perfect for anyone who wants to make a delectable dessert without fancy gadgets. Whether it’s a lazy Sunday morning or a special treat for guests, these custard cream pancakes are sure to impress.

Step-by-Step Guide to Making Custard Cream Pancakes

1. Preparing the Pancake Batter

Mix the Dry Ingredients

Start by combining your dry ingredients in a large mixing bowl. Add 180g of cake flour, 30g of sugar, 2g of salt, and 3g of baking powder. Stir until the mixture is evenly blended.

Incorporate the Wet Ingredients

In another bowl, whisk together 2 eggs and 200g of milk until smooth. Gradually pour this mixture into the bowl of dry ingredients. Stir gently to avoid overmixing, ensuring a smooth batter forms.

Add the Oil

Stir in 30g of cooking oil to give the batter a glossy texture. Let the batter rest for 10-15 minutes while you prepare the custard cream.

2. Making the Custard Cream

Combine the Ingredients

In a medium saucepan, whisk together 3 egg yolks, 60g of sugar, and 20g of corn starch until smooth.

Heat the Milk

Warm 300g of milk in a separate pot. Ensure it’s warm but not boiling. Slowly pour the milk into the egg mixture, whisking continuously to prevent curdling.

Cook the Custard

Place the saucepan over medium heat, stirring constantly. The mixture will gradually thicken. Once it reaches a creamy custard consistency, remove it from the heat. Allow the custard to cool slightly before using.

3. Cooking the Pancakes

Heat the Pan

Set a non-stick frying pan or griddle over medium heat. Lightly grease it with a small amount of cooking oil.

Cook the Pancakes

Pour a small ladleful of batter onto the pan, forming pancakes of your desired size. Cook until bubbles appear on the surface and the edges set, then flip. Cook the other side until golden brown. Repeat with the remaining batter.

4. Assembling the Pancakes

Layer the Pancakes

Place one pancake on a plate and spread a generous layer of custard cream on top. Add another pancake, followed by more custard cream. Repeat this process until you’ve created a tall, creamy stack.

Serve and Enjoy

Serve immediately while the pancakes are warm, and the custard is creamy. A drizzle of honey or a dusting of powdered sugar can elevate the dish further.

Pro Tips for Perfect Pancakes

• Don’t Overmix the Batter: Overmixing can make the pancakes tough. Stir gently until just combined.
• Rest the Batter: Allowing the batter to rest helps the flour absorb moisture, resulting in fluffier pancakes.
• Low and Slow: Cook the pancakes on medium heat to ensure even cooking without burning.

Variations to Try

• Chocolate Lovers: Add a layer of chocolate syrup between the pancakes and custard cream.
• Fruit Delight: Incorporate sliced strawberries, bananas, or blueberries into the stack for a fresh twist.
• Nutty Flavor: Sprinkle crushed almonds or hazelnuts on top for added crunch.

Nutritional Information

Component	Per Serving (Approx.)
Calories	320 kcal
Protein	8g
Carbohydrates	45g
Fat	10g

FAQs About Custard Cream Pancakes

1. Can I use all-purpose flour instead of cake flour?
Yes, but the texture may be slightly denser. For a closer substitute, replace 2 tablespoons of all-purpose flour with cornstarch for every cup.

2. How do I store leftover custard cream pancakes?
Wrap them tightly in plastic wrap and refrigerate. Reheat gently in the microwave before serving.

3. Can I make the batter in advance?
Yes, you can prepare the batter a day in advance. Store it in an airtight container in the refrigerator and stir before using.

4. What can I use instead of corn starch for the custard?
Potato starch or tapioca starch are good alternatives. Use them in the same quantity.

5. How do I prevent the custard from curdling?
Always add warm milk gradually to the egg mixture and whisk constantly to prevent curdling.

6. Are there dairy-free alternatives for this recipe?
Yes, substitute milk with almond milk or oat milk, and use vegan butter in place of cooking oil.

Conclusion: Your Perfect Pancake Adventure Awaits!

Now that you know how to make No Oven, No Machine Custard Cream Pancakes, it’s time to treat yourself and your loved ones to this delightful recipe. The combination of soft pancakes and creamy custard is sure to be a hit at any table.

Start cooking today and turn ordinary moments into sweet memories!

Print