Description
Soft, fluffy pancakes layered with rich, silky homemade custard cream—this recipe is a dream come true! No oven or special equipment is needed. Just simple ingredients, a bit of time, and your love for delicious desserts.
Ingredients
Scale
For the Pancakes:
- 180g cake flour (soft flour)
- 2 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
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Prepare the Pancake Batter:
- In a bowl, mix 180g cake flour, 30g sugar, 2g salt, and 3g baking powder.
- In another bowl, whisk together 2 eggs and 200g milk. Gradually add the wet mixture to the dry ingredients, stirring until smooth.
- Stir in 30g cooking oil. Let the batter rest for 10-15 minutes.
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Make the Custard Cream:
-
Cook the Pancakes:
- Heat a non-stick pan over medium heat and lightly grease with oil.
- Pour a ladle of batter into the pan, forming pancakes of your desired size. Cook until bubbles form, then flip and cook until golden brown.
-
Assemble:
- Place one pancake on a plate, spread custard cream on top, and layer with another pancake. Repeat until the stack is complete.
- Serve warm, optionally garnished with honey or powdered sugar.
Notes
- Resting the Batter: Letting the batter rest ensures fluffier pancakes.
- Alternative Flours: You can use all-purpose flour, but the texture will be slightly different.
- Storage: Wrap leftovers in plastic wrap and refrigerate. Reheat gently before serving.
- Customizations: Add fruits, nuts, or a drizzle of syrup for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American