This simple recipe for Custard Cream Pancakes makes a delicious and decadent dessert without using an oven or any other additional tools. These light and fluffy pancakes are topped with a velvety custard that melts in your tongue. Ideal as a sweet snack at any time of day or for breakfast!
The Reason This Pancake Recipe Is Unique:
No Oven Needed: Since everything is prepared on the stovetop, anybody without an oven may make this dish.
Homemade Custard Cream: Each mouthful combines fluffy and creamy textures as the thick custard cream creates a lovely contrast with the light pancakes.
Simple components: Common components combine to generate a wonderful delicacy, demonstrating that complex ingredients are not necessary to create delectable treats.
Ingredients for Dough:
180g of soft cake flour
two eggs
30g sugar, 2g salt, and 30g frying oil in 200g of milk
three grams of baking powder
Custard Cream Components:
three yolks from eggs
300 grams of milk
20g maize starch and 60g sugar.
Guidelines:
To make the pancake batter, sift the cake flour and baking powder together in a big basin.
Beat the eggs, milk, sugar, and salt together well in a another bowl.
Stirring until just blended, gradually add the wet components to the dry ingredients.
Cooking oil is added and stirred until the batter is smooth. Allow the batter to rest for several minutes as you get ready to make the custard.
Get the Custard Cream Ready:
Whisk the egg yolks, sugar, and corn starch together until they are smooth in a medium-sized pot.
Stir in the milk gradually, making sure there are no lumps.
Transfer the mixture to the saucepan and simmer over medium heat, stirring constantly, until it thickens into a custard. It ought should take five to seven minutes.
After the custard has thickened, take it from the heat source and immediately cover the surface with plastic wrap to avoid the formation of a skin. Allow it to come down to room temp.
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