Mini Custard-Filled Pancakes Recipe (Makes ~20 pieces)

Mini Custard-Filled Pancakes Recipe (Makes ~20 pieces)

Prep Time: 25 minutes

Cook Time: 15 minutes
Chill Time (for custard): 30 minutes
Total Time: ~1 hour 10 minutes

Part 1: Vanilla Custard Filling

Ingredients:

• 2 cups (480 ml) whole milk

• 4 egg yolks

• 1/2 cup (100 g) granulated sugar

• 1/4 cup (30 g) cornstarch

• 1 tbsp (14 g) unsalted butter

• 1 ½ tsp vanilla extract

• Pinch of salt

Instructions:

1. Warm the Milk: In a saucepan, heat the milk over medium heat until warm (not boiling). Set aside.

2. Mix Yolks & Sugar: In a bowl, whisk together the egg yolks and sugar until pale and creamy. Add cornstarch and a pinch of salt, whisk until smooth.

3. Temper Eggs: Slowly add the warm milk to the egg mixture while continuously whisking to avoid scrambling the eggs.

4. Cook the Custard: Return the mixture to the saucepan. Cook over medium heat, stirring constantly until it thickens (about 5–7 minutes). The mixture should resemble thick pudding.

5. Add Flavor: Remove from heat. Stir in butter and vanilla. Transfer to a bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and refrigerate for at least 30 minutes.

Part 2: Fluffy Pancake Batter

Ingredients:

• 1 ¼ cups (160 g) all-purpose flour

• 2 tbsp (25 g) sugar

• 1 tsp baking powder

• ¼ tsp baking soda

• Pinch of salt

• 1 large egg

• 1 cup (240 ml) buttermilk (or milk + 1 tsp vinegar)

• 2 tbsp (30 g) melted butter or neutral oil

• 1 tsp vanilla extract

Instructions:

1. Combine Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, salt, and sugar.

2. Mix Wet Ingredients: In a separate bowl, whisk egg, buttermilk, vanilla, and melted butter.

3. Make Batter: Add wet ingredients to dry, mix until just combined. Do not overmix—lumps are okay.

4. Let the batter rest for 10 minutes while your pan heats.

Part 3: Assembly and Cooking

Tools Needed:

• Aebleskiver pan, takoyaki pan, or mini muffin pan

• Piping bag or zip-top bag (for custard)

Steps:

1. Preheat Pan: Lightly oil and preheat your pan over medium-low heat.

2. First Layer: Spoon or pipe batter into each mold, filling about ⅔ full.

3. Add Custard: Pipe about 1–1.5 teaspoons of the chilled custard into the center of each mold.

4. Top Off: Cover the custard with a bit more batter, just enough to seal it in.

5. Cook: Cook for 2–3 minutes until the bottom is golden brown. Flip carefully with a skewer or spoon if needed, or continue baking (depending on pan type) until both sides are golden and the center is set.

6. Cool & Serve: Let cool slightly before serving. Dust with powdered sugar if desired.

Notes & Tips:

• Pan Substitute: If you don’t have a takoyaki-style pan, you can use a mini muffin tin and bake at 350°F (175°C) for about 12–15 minutes.

• Flavor Variations: Try filling with chocolate ganache, fruit jam, or sweet red bean paste.

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a toaster oven or microwave for a few seconds.