Description
Delight in these fluffy pancakes layered with a rich, homemade custard filling. Perfectly golden and tender pancakes combined with creamy custard make a luscious breakfast treat that’s both comforting and indulgent.
Ingredients
Scale
For the Pancakes:
- 1½ cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1¼ cups milk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
For the Custard Filling:
- 2 cups whole milk
- ½ cup granulated sugar
- 3 tablespoons cornstarch
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
Instructions
- Make the Custard Filling: In a saucepan, whisk together milk, sugar, cornstarch, and egg yolks over medium heat. Stir constantly until the mixture thickens and begins to bubble, about 5–7 minutes. Remove from heat, stir in vanilla extract and butter until smooth. Transfer to a bowl, cover with plastic wrap pressed directly onto the surface, and chill for at least 1 hour until set.
- Make the Pancakes: In a large bowl, whisk together flour, sugar, baking powder, and salt. In a separate bowl, mix the milk, egg, melted butter, and vanilla extract. Pour the wet ingredients into the dry and stir just until combined; do not overmix. Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil. Pour ¼ cup of batter onto the skillet for each pancake. Cook for 2–3 minutes or until bubbles form and the edges look set, then flip and cook another 1–2 minutes until golden and fluffy. Repeat with remaining batter.
- Assemble the Pancake Sandwiches: To serve, spoon or pipe the chilled custard between two pancakes or spread a layer on one pancake and top with another. Dust with powdered sugar or drizzle with maple syrup if desired.
Notes
- The custard can be made up to 2 days in advance to save time on the day of serving.
- For added flavor, infuse the milk with a cinnamon stick or lemon peel before making the custard.
- Pancakes are best served fresh but can be stored refrigerated and reheated gently before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
