In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
In a separate bowl, whisk the egg with the milk, melted butter, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be slightly lumpy—do not overmix.
Cook the Pancakes:
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
Pour about 1/4 cup of pancake batter onto the skillet, spreading it out into a small round. Cook for 2-3 minutes, or until bubbles form on the surface of the pancake and the edges begin to look set.
Flip the pancake and cook for an additional 1-2 minutes, until both sides are golden brown.
Repeat with the remaining batter, greasing the skillet as needed.
Assemble the Pancakes:
Once the pancakes are cooked and the custard has cooled, take one pancake and spread a spoonful of custard cream in the center.
Top with another pancake and repeat the process to create a stack.
You can drizzle with maple syrup or honey and sprinkle fresh berries on top for an added burst of flavor.
Serve and Enjoy:
Serve the custard cream pancakes warm, dusted with powdered sugar or drizzled with more syrup. Enjoy them as a decadent breakfast, dessert, or anytime you crave something sweet and creamy.
Tips for Serving and Storing:
Serving Tip: These pancakes are rich enough to serve as both breakfast and dessert. Pair with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Storage Tip: If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or microwave before serving. The custard cream may thicken when chilled, but you can add a splash of milk and gently reheat it to restore its smooth consistency.
Variants:
Fruit-Filled Pancakes:
Add fresh fruit, like strawberries, bananas, or blueberries, to the custard cream filling for a fruity twist. Simply layer the fruit with the custard between the pancakes for a delightful combination of flavors.
Chocolate Custard Cream Pancakes:
For a chocolatey variation, add 2 tablespoons of cocoa powder to the custard cream mixture while cooking. This will give you a rich, chocolaty filling that pairs wonderfully with the fluffy pancakes.
Vegan Custard Cream Pancakes:
For a dairy-free version, substitute the milk with almond or coconut milk, and use a plant-based butter or oil for the pancake batter. For the custard, replace the egg yolk with a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water) and use a non-dairy milk.
FAQ:
Can I make the custard cream ahead of time?
Yes, you can prepare the custard cream a day in advance. Store it in an airtight container in the refrigerator and reheat it gently on the stove or in the microwave before using.
Can I freeze these pancakes?
Absolutely! You can freeze the cooked pancakes by placing them in a single layer on a baking sheet. Once frozen, transfer them to a zip-top bag and store in the freezer for up to 2 months. Reheat by placing the pancakes in a skillet or microwave.
What can I substitute for cornstarch in the custard?
You can use arrowroot powder or all-purpose flour as a substitute for cornstarch in the custard filling. Just make sure to adjust the quantity to achieve the desired consistency.
Is the custard filling safe for kids?
Yes! The custard filling is made with milk, egg yolk, and sugar, which are safe for most kids. However, if you’re concerned about using raw eggs, you can opt for a pasteurized egg or egg substitute.
Can I make the pancakes without eggs?
Yes, you can make egg-free pancakes by substituting the egg with mashed banana or flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water). The pancakes will still turn out fluffy and delicious.
This no-oven, no-machine custard cream pancake recipe is an easy way to elevate your pancake game without any complicated tools or techniques. With rich, creamy filling and soft, fluffy pancakes, this recipe is perfect for treating yourself and your loved ones to something truly special.
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