Pancake stuffed with custard


2 tablespoons sugar

1 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/2 teaspoon baking soda

3/4 cup buttermilk

1 large egg

1/4 cup milk

1 teaspoon vanilla extract

2 tablespoons melted butter

For the Custard Filling

2 cups milk

1/2 cup sugar

3 tablespoons cornstarch

1/4 teaspoon salt

4 large egg yolks

2 teaspoons vanilla extract

2 tablespoons butter


In a medium saucepan, heat the milk over medium heat until it begins to steam (but not boil).

In a separate bowl, whisk together the sugar, cornstarch, and salt.

Add the egg yolks to the sugar mixture and whisk until well combined.

Gradually pour the hot milk into the egg mixture, whisking constantly to prevent the eggs from cooking.

Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil.

Remove from heat and stir in the vanilla extract and butter until smooth.

Transfer the custard to a bowl, cover with plastic wrap (pressing the wrap directly onto the surface to prevent a skin from forming), and let cool to room temperature. Then refrigerate until ready to use.

  • Make the Pancakes

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

In another bowl, whisk together the buttermilk, milk, egg, melted butter, and vanilla extract.

Pour the wet ingredients into the dry ingredients and stir until just combined (a few lumps are okay).

Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.

Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, then flip and cook until golden brown on the other side.


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