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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.
Cook the Pancakes:
Lightly oil and heat a nonstick frying pan over medium heat.
A ladleful of pancake batter should be poured onto the pan and spread into a circle.
Cook for two to three minutes, or until bubbles rise on the top and the edges start to look dry. Allow to cook for a further one to two minutes on the other side, or until golden and heated through.
Proceed with the leftover batter.
To assemble the pancakes, put one on a plate, cover it with a layer of custard cream, and then cover it with another pancake. As desired, repeat the layers.
Serve:
Serve the warm Custard Cream Pancakes right away, adding a little honey or syrup or sprinkling them with powdered sugar if desired for added sweetness.
Serving Ideas:
It’s better to eat these Custard Cream Pancakes warm and fresh. These are great as a dessert, for a brunch gathering, or for a lazy weekend breakfast. Serve with a spoonful of whipped cream or fresh berries for an extra special touch.
Savor the taste of these handmade pancakes, which are sweet and creamy, and feel good about making something great on your stovetop!
