Custard Cream Pancakes

Serves 5
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Directions

  1. 1Add 2 eggs, 30g sugar and 2g salt to a bowl and whisk well.
  2. 2Add 2 eggs, 30g sugar and 2g salt to a bowl and whisk well.
  3. 3Add 2 eggs, 30g sugar and 2g salt to a bowl and whisk well.
  4. 4Add 200g milk and mix well again.
  5. 5Add 200g milk and mix well again.
  6. 6Add 200g milk and mix well again.
  7. 7Add 180g cake flour and 3g baking powder to a bowl and mix well.
  8. 8Add 180g cake flour and 3g baking powder to a bowl and mix well.
  9. 9Add 180g cake flour and 3g baking powder to a bowl and mix well.
  10. 10Add the egg mixture to the flour mixture and mix until no lumps.
  11. 11Add the egg mixture to the flour mixture and mix until no lumps.
  12. 12Add the egg mixture to the flour mixture and mix until no lumps.
  13. 13Add 30g cooking oil and mix well.
  14. 14Add 30g cooking oil and mix well.
  15. 15Add 30g cooking oil and mix well.
  16. 16Transfer the batter to a cup for easier pouring.
  17. 17Transfer the batter to a cup for easier pouring.
  18. 18Transfer the batter to a cup for easier pouring.
  19. 19Add 3 yolks and 60g sugar to a bowl and whisk until light yellow.
  20. 20Add 3 yolks and 60g sugar to a bowl and whisk until light yellow.
  21. 21Add 3 yolks and 60g sugar to a bowl and whisk until light yellow.
  22. 22Add 20g corn starch and whisk well.
  23. 23Add 20g corn starch and whisk well.
  24. 24Add 20g corn starch and whisk well.
  25. 25Add 300g milk and 0.5tsp vanilla extract to a pot and turn to low heat.
  26. 26Add 300g milk and 0.5tsp vanilla extract to a pot and turn to low heat.
  27. 27Add 300g milk and 0.5tsp vanilla extract to a pot and turn to low heat.
  28. 28When the edge of the milk starts to boil, turn off the heat.
  29. 29When the edge of the milk starts to boil, turn off the heat.
  30. 30When the edge of the milk starts to boil, turn off the heat.
  31. 31Add the milk mixture to the yolk mixture and mix well.
  32. 32Add the milk mixture to the yolk mixture and mix well.
  33. 33Add the milk mixture to the yolk mixture and mix well.
  34. 34Transfer the mixture back to the pot and turn to medium heat.
  35. 35Transfer the mixture back to the pot and turn to medium heat.
  36. 36Transfer the mixture back to the pot and turn to medium heat.
  37. 37Cook while whisking constantly until thickened. Turn off the heat.
  38. 38Cook while whisking constantly until thickened. Turn off the heat.
  39. 39Cook while whisking constantly until thickened. Turn off the heat.
  40. 40Cover the custard cream with plastic wrap and chill in the refrigerator for 20 minutes.
  41. 41Cover the custard cream with plastic wrap and chill in the refrigerator for 20 minutes.
  42. 42Cover the custard cream with plastic wrap and chill in the refrigerator for 20 minutes.
  43. 43After 20 minutes, whisk the custard cream until smooth.
  44. 44After 20 minutes, whisk the custard cream until smooth.
  45. 45After 20 minutes, whisk the custard cream until smooth.
  46. 46Heat the egg pan on low heat.
  47. 47Heat the egg pan on low heat.
  48. 48Heat the egg pan on low heat.
  49. 49Pour the batter into each mold of the pan.
  50. 50Pour the batter into each mold of the pan.
  51. 51Pour the batter into each mold of the pan.
  52. 52Use a rolling pin to push down the center of the pancake.
  53. 53Use a rolling pin to push down the center of the pancake.
  54. 54Use a rolling pin to push down the center of the pancake.
  55. 55When the edges are cooked, flip the pancake.
  56. 56When the edges are cooked, flip the pancake.
  57. 57When the edges are cooked, flip the pancake.
  58. 58Add the custard cream to each mold.
  59. 59Add the custard cream to each mold.
  60. 60Add the custard cream to each mold.
  61. 61Cover with another pancake and press down gently. Cook for 2 more minutes.
  62. 62Cover with another pancake and press down gently. Cook for 2 more minutes.
  63. 63Cover with another pancake and press down gently. Cook for 2 more minutes.
  64. 64Remove from the pan.
  65. 65Remove from the pan.
  66. 66Remove from the pan.

Ingredients

  • 180 g cake flour or all purpose flour
  • 180 g cake flour or all purpose flour
  • 180 g cake flour or all purpose flour
  • 2 eggs
  • 2 eggs
  • 2 eggs
  • 200 g milk
  • 200 g milk
  • 200 g milk
  • 30 g sugar
  • 30 g sugar
  • 30 g sugar
  • 2 g salt
  • 2 g salt
  • 2 g salt
  • 30 g cooking oil
  • 30 g cooking oil
  • 30 g cooking oil
  • 3 g baking powder
  • 3 g baking powder
  • 3 g baking powder
  • 3 yolks
  • 3 yolks
  • 3 yolks
  • 300 g milk
  • 300 g milk
  • 300 g milk
  • 60 g sugar
  • 60 g sugar
  • 60 g sugar
  • 20 g corn starch
  • 20 g corn starch
  • 20 g corn starch
  • 0.5 tsp vanilla extract
  • 0.5 tsp vanilla extract
  • 0.5 tsp vanilla extract

Equipment

bowlwhiskmeasuring cupsauce panegg pan