Description
Delightful “Custard Cream Pancakes” bring French patisserie magic to your breakfast table. Silky smooth custard nestled between golden pancakes creates a luxurious morning experience you’ll savor with pure culinary pleasure.
Ingredients
Scale
Main Ingredients:
- 300 milliliters (10.1 fluid ounces) milk
- 180 grams (6.3 ounces) soft flour (cake flour)
- 2 eggs
- 3 egg yolks
Sweeteners and Flavoring:
- 90 grams (3.2 ounces) sugar
- 20 grams (0.7 ounces) corn starch
Additional Ingredients:
- 30 grams (1.1 ounces) cooking oil
- 2 grams (0.07 ounces) salt
- 3 grams (0.1 ounces) baking powder
Instructions
- Blend the dry ingredients – flour, sugar, salt, and baking powder – in a spacious mixing vessel to create a uniform base.
- Whisk eggs, milk, and cooking oil in a separate container until thoroughly integrated.
- Pour wet ingredients into dry ingredients, stirring gently to create a smooth, lump-free batter with consistent texture.
- Warm a non-stick skillet over medium heat (around 350°F), applying a thin layer of cooking oil to prevent sticking.
- Ladle batter onto the heated surface, watching for small bubbles to emerge across the pancake’s top (approximately 2-3 minutes).
- Carefully flip the pancake, cooking the opposite side until achieving a golden-brown hue, typically 1-2 minutes.
- Repeat the cooking process with remaining batter, maintaining consistent heat and pancake size.
- Prepare custard cream by whisking egg yolks, sugar, and corn starch in a saucepan until smooth.
- Gradually incorporate milk while continuously stirring, preventing potential lumps from forming.
- Simmer the mixture over medium heat, stirring constantly until the custard thickens and reaches a creamy consistency (about 5-7 minutes).
- Remove custard from heat, allowing it to cool and slightly set.
- Plate pancakes and generously top with cooled custard cream, creating an elegant breakfast presentation.
Notes
- Use room temperature ingredients to ensure a smooth, lump-free batter and consistent pancake texture.
- Sift dry ingredients before mixing to prevent clumps and create lighter, fluffier pancakes.
- Rest the batter for 5-10 minutes before cooking to allow flour to absorb liquid and improve pancake tenderness.
- Maintain medium heat while cooking pancakes to achieve golden-brown color without burning.
- Check custard cream consistency by coating the back of a spoon – it should hold a clear line when you run a finger through it.
- Prevent skin formation on custard by placing plastic wrap directly on the surface while cooling.
- For gluten-free option, substitute all-purpose flour with almond or rice flour.
- Create a lighter custard by using half-and-half instead of whole milk.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Dessert
- Method: Frying
- Cuisine: French
Nutrition
- Serving Size: 2
- Calories: 469 kcal
- Sugar: 34 g
- Sodium: 1 g
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 186 mg