Description
Delight in these Fluffy Pancakes with Homemade Custard Filling, a perfect breakfast or brunch treat. Light, airy pancakes are paired with a rich, creamy vanilla custard made from scratch, making every bite indulgently smooth and flavorful.
Ingredients
Scale
For the Pancakes:
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon granulated sugar
- 1 1/4 cups milk
- 1 large egg
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
For the Custard Filling:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 3 large egg yolks
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
Instructions
- Make the Custard: Heat the whole milk in a saucepan over medium heat until it just starts to simmer. Meanwhile, in a separate bowl, whisk together the egg yolks, granulated sugar, and cornstarch until smooth and well combined. Slowly pour the hot milk into the egg mixture, whisking constantly to temper the eggs and prevent curdling. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the custard thickens and coats the back of a spoon. Remove from heat and stir in vanilla extract and unsalted butter. Allow the custard to cool slightly before using.
- Prepare the Pancake Batter: In a large bowl, whisk together the all-purpose flour, baking powder, salt, and sugar. In another bowl, combine the milk, egg, melted unsalted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir gently until just combined; be careful not to overmix to keep the pancakes light and fluffy.
- Cook the Pancakes: Heat a nonstick skillet or griddle over medium heat and lightly grease it with butter or oil. Pour approximately 1/4 cup of batter onto the surface for each pancake. Cook for 2 to 3 minutes until bubbles form on top and edges are set. Flip the pancakes gently and cook for another 2 minutes until golden brown on both sides. Transfer to a plate and keep warm.
- Assemble and Serve: Spoon or pipe the warm custard filling between two pancakes or spread it on top. Serve immediately. For extra flavor and presentation, optionally dust with powdered sugar or drizzle with pure maple syrup.
Notes
- The custard can be made a day ahead and refrigerated in an airtight container.
- For added flavor, incorporate a splash of rum or a bit of citrus zest into the custard while cooking.
- Leftover pancakes can be stored in the refrigerator for up to two days and reheated gently on a skillet or microwave.
- Be sure not to overmix the pancake batter to maintain fluffiness.
- Use a nonstick pan and moderate heat to prevent burning the pancakes.
Nutrition
- Serving Size: 1 pancake with custard
- Calories: 310
- Sugar: 18 g
- Sodium: 250 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 110 mg
