Ingredients:
For the Pancake Dough:
180g soft flour (cake flour)
2 eggs
200g milk
30g sugar
2g salt
30g cooking oil
3g baking powder
For the Custard Cream:
3 egg yolks
300g milk
60g sugar
20g corn starch
Instructions:
In a mixing bowl, combine the soft flour, eggs, milk, sugar, salt, cooking oil, and baking powder. Beat the batter with a whisk until it’s smooth and well mixed.
Heat a non-stick frying pan over medium heat. Once hot, lightly grease the pan with cooking oil.
Pour a small amount of the pancake batter onto the pan to form a round pancake. Cook the pancake until bubbles begin to appear on the surface, then turn it over and continue cooking it until the second side is golden brown. Repeat this process with the remaining batter to make multiple pancakes.
Set the pancakes aside to cool while you prepare the custard cream.
For the Custard Cream:
In a saucepan, whisk together the egg yolks, milk, sugar, and corn starch until well combined and smooth.
Place the saucepan over medium heat and cook the mixture, stirring continuously, until it thickens and becomes a creamy custard consistency.
Remove the custard cream from the heat and let it cool.
Assembly:
Take one pancake and spread a layer of custard cream on top.
Place another pancake on top of the custard cream layer and repeat the process, alternating between pancakes and custard cream until you have a stack of pancakes with custard cream layers in between.
Optionally, you can dust the top of the pancake stack with powdered sugar or garnish it with fresh fruits.
Serve the custard cream pancakes immediately and enjoy!
Note: If you prefer your custard cream to be chilled, refrigerate it for a few hours before assembling the pancakes.