Ingredients:
– 2 eggs
– 30g sugar
– 2g salt
– 200g milk
– 180g soft flour (cake flour)
– 3g baking powder
– 30g cooking oil
Custard Cream:
– 3 egg yolks
– 60g sugar
– 20g cornstarch
– 300g milk
– 1/2 tsp vanilla extract
Instructions:
Pancake Batter:
1. In a bowl, whisk together 2 eggs, 30g sugar, and 2g salt until well mixed.
2. Add 200g milk to the egg mixture and mix well again.
3. Sift in 180g soft flour (cake flour) and 3g baking powder. Stir well to avoid lumps.
4. Add 30g of cooking oil to the batter and mix thoroughly.
5. Pour the batter into an easy-to-pour cup.
Custard Cream:
1. In a separate bowl, combine 3 egg yolks and 60g sugar. Stir until light yellow.
2. Add 20g cornstarch, 300g milk, and 1/2 tsp vanilla extract to the egg mixture.
3. Cook the custard mixture over low heat. When the edges start to boil, turn off the heat. Mix well and return to the pot.
4. Heat the custard over medium heat, stirring constantly until it thickens. Remove from heat and cover with cling wrap. Cool it down in the freezer for about 20 minutes.
5. After 20 minutes, soften the cooled custard cream.
Cooking Pancakes:
1. Heat an egg frying pan over low heat.
2. Pour the pancake batter into the pan and cook until slightly set.
3. Use a spoon or rolling pin to shape the edges of the pancake.
4. When the edges are slightly cooked, scrape them in a circular motion for even cooking.
5. Flip the pancake and cook the other side.
6. Bake for an additional 2 minutes until golden brown.
Assembly:
1. Spread the precious custard cream over the pancake.
2. Enjoy your delicious Custard Cream Pancake!
This recipe is a tasty treat without the need for an oven or machine.