Description
Delight in these fluffy pancakes filled with a rich homemade custard, perfect for a special breakfast or dessert. The light pancakes paired with creamy vanilla custard create a comforting and delicious treat that’s easy to prepare on the stovetop.
Ingredients
Scale
For the Pancakes:
- 1 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 ¼ cups milk
- 1 large egg
- 3 tablespoons melted butter (plus more for greasing)
- 1 teaspoon vanilla extract
For the Custard Filling:
- 1 ½ cups whole milk
- 3 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1 tablespoon butter
Instructions
- Make the Custard Filling: In a saucepan over medium heat, warm the milk until just steaming. In a separate bowl, whisk together sugar, cornstarch, and egg yolks until smooth. Slowly pour in the warm milk, whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over medium heat, whisking continuously until it thickens, about 3–5 minutes. Remove from heat and stir in vanilla and butter until smooth. Let cool slightly, then refrigerate until ready to use.
- Make the Pancakes: In a large bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, mix milk, egg, melted butter, and vanilla. Pour the wet ingredients into the dry and stir until just combined; do not overmix. Heat a nonstick skillet or griddle over medium heat and lightly grease with butter. Scoop about ¼ cup of batter per pancake and cook for 2–3 minutes until bubbles form and edges look set. Flip and cook another 1–2 minutes until golden and cooked through.
- Assemble: Spread a generous spoonful of chilled custard between two pancakes or spoon it on top as a filling. Dust with powdered sugar or drizzle with maple syrup if desired.
Notes
- For extra flavor, add lemon zest to the custard or berries between pancake layers.
- The custard can be made a day ahead and stored in the fridge.
