Ingredients:
For the Pancake Batter:
Cake Flour: 180 grams (for soft, tender pancakes)
Eggs: 2 (adds structure and richness)
Milk: 200 grams (for moisture)
Sugar: 30 grams (just the right amount of sweetness)
Salt: 2 grams (to balance the flavors)
Cooking Oil: 30 grams (for a tender crumb)
Baking Powder: 3 grams (for fluffiness)
For the Custard Filling:
Egg Yolks: 3 (for a rich custard)
Milk: 300 grams (the base of the custard)
Sugar: 60 grams (sweetens the custard)
Cornstarch: 20 grams (thickens the custard)
Instructions:
Prepare the Pancake Batter:
In a large mixing bowl, sift the cake flour and baking powder together.
In another bowl, whisk the eggs, milk, sugar, and salt until the sugar is mostly dissolved.
Pour the wet ingredients into the dry ingredients. Add the cooking oil. Mix until just combined; avoid overmixing to keep the pancakes light and fluffy.
Cook the Pancakes:
Heat a non-stick pan over medium-low heat. You can add a little oil or butter if you like, but it’s not necessary if you’re using a good non-stick pan.
Pour a ladleful of batter into the pan. Cook until bubbles form on the surface and the edges look set, then flip and cook until golden brown. Repeat with the remaining batter.
Make the Custard Filling:
Mix the egg yolks, sugar, and cornstarch in a bowl until smooth.
Heat the milk in a saucepan until it’s just about to boil, then gradually pour it into the egg mixture, whisking constantly to prevent the eggs from scrambling.
Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens into a custard.
Remove from heat and let it cool. You can place plastic wrap directly on the surface of the custard to prevent a skin from forming.
Assemble the Pancakes:
Once the custard and pancakes have cooled, spread a generous amount of custard over one pancake, then top with another pancake to make a “sandwich.”
Repeat with the remaining pancakes and custard.