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Custard Cream Pancake recipe

Custard Cream Pancake

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iorjia - Good Food Recipes (@iorjia01)
KoreanSnackDessertContains Eggs

This delightful recipe for Custard Cream Pancakes is perfect for a cozy home cafe vibe. The pancakes are soft and fluffy with a creamy custard filling inside. It's an easy dessert that doesn't require an oven, making it ideal for anyone looking to whip up a quick yet indulgent treat. The combination of textures and flavors will surely impress your taste buds!

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Prep Time
15min
Cook Time
20min
Total Time
35min

Ingredients

4 Servings
(1 serving = 1 pancake)

Pancake Batter

  • cake flour
    cake flour
    180g
  • eggs eggs
    eggs eggs
    2
  • milk
    milk
    200g
  • sugar
    sugar
    30g
  • salt
    salt
    2g
  • cooking oil
    cooking oil
    30g
  • baking powder
    baking powder
    3g

Custard Cream

  • egg yolks egg yolks
    egg yolks egg yolks
    3
  • milk
    milk
    300g
  • sugar
    sugar
    60g
  • corn starch
    corn starch
    20g
  • vanilla extract
    vanilla extract
    1/2tsp

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Nutrition (per serving)

Calories

263.4kcal (13.17%)

Protein

7.6g (15.26%)

Carbs

35.4g (12.87%)

Sugars

22.3g (44.6%)

Healthy Fat

9.3g

Unhealthy Fat

1.9g

% Daily Value based on a 2000 calorie diet

Prep Time
15min
Cook Time
20min
Total Time
35min

How to make Custard Cream Pancake

Prepare Pancake Batter

  1. Step 1

    Whisk the eggs, sugar, and salt together until combined.

  2. Step 2

    Add the milk and mix well.

  3. Step 3

    Gradually add the cake flour and baking powder, mixing until the batter is smooth.

  4. Step 4

    Add the cooking oil and set the batter aside.

Prepare Custard Cream

  1. Step 1

    Whisk the egg yolks and sugar together until smooth.

  2. Step 2

    Add the corn starch, milk, and vanilla extract, mixing well.

  3. Step 3

    Cook the mixture on low heat, stirring constantly, until it thickens.

  4. Step 4

    Cover the custard and chill it in the refrigerator for 20 minutes.

Cook Pancakes

  1. Step 1

    Heat a small pan on low heat.

  2. Step 2

    Pour the pancake batter into the pan and gently lift the edges to shape the pancake.

  3. Step 3

    Flip the pancake when it is lightly set.

  4. Step 4

    Add the chilled custard cream in the center of the pancake and cook for two more minutes.

  5. Step 5

    Serve the pancakes warm.

Want to keep this recipe for later? We can email it to you!

Nutrition (per serving)

Nutrition (per serving)

Calories

263.4kcal (13.17%)

Protein

7.6g (15.26%)

Carbs

35.4g (12.87%)

Sugars

22.3g (44.6%)

Healthy Fat

9.3g

Unhealthy Fat

1.9g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

  1. Ensure the custard is thickened properly before chilling to avoid a runny filling.

  2. Cook the pancakes on low heat to prevent burning and ensure even cooking.

  3. Use a non-stick pan for easier flipping and shaping of the pancakes.

FAQS

  1. Can I use all-purpose flour instead of cake flour?

    Yes, you can use all-purpose flour, but the texture may be slightly less soft and fluffy.

  2. How do I prevent the custard from burning?

    Cook the custard on low heat and stir constantly to prevent it from sticking to the pan and burning.

  3. Can I make the custard ahead of time?

    Yes, you can prepare the custard a day in advance and store it in the refrigerator.

  4. Can I use a different filling instead of custard?

    Yes, you can experiment with other fillings like whipped cream, chocolate ganache, or fruit preserves.

  5. How do I store leftover pancakes?

    Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat them gently before serving.

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Custard Cream Pancake recipe