Custard-Filled Pancakes Recipe

Fluffy, golden pancakes filled with a smooth, creamy vanilla custard. A delightful treat for breakfast, brunch, or dessert!

Ingredients:

For the Pancakes:

• 1 1/2 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 tablespoon granulated sugar
• 1 1/4 cups milk (or buttermilk for extra tang)
• 1 large egg
• 3 tablespoons melted butter (or vegetable oil)
• 1 teaspoon vanilla extract (optional)

For the Custard Filling:

• 2 cups milk
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 4 large egg yolks
• 2 tablespoons butter
• 1 teaspoon vanilla extract

Instructions:

1. Make the Custard Filling:

1. In a medium saucepan, whisk together the sugar and cornstarch.
2. In a separate bowl, whisk the egg yolks.
3. Gradually whisk the milk into the sugar and cornstarch mixture until smooth.
4. Pour the milk mixture into the saucepan and cook over medium heat, whisking constantly, until it begins to thicken and bubble.
5. Reduce the heat to low and continue to cook, whisking constantly, for 1-2 minutes until very thick.
6. Remove from heat and whisk in the butter and vanilla extract until smooth.
7. Pour the custard into a bowl, cover with plastic wrap (pressing the wrap directly onto the surface to prevent a skin from forming), and refrigerate for at least 1 hour, or until chilled and firm.

2. Make the Pancake Batter:

1. In a large bowl, whisk together the flour, baking powder, salt, and sugar.
2. In a separate bowl, whisk together the milk, egg, melted butter (or oil), and vanilla extract (if using).
3. Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix; a few lumps are okay.  

3. Cook the Pancakes:

1. Heat a lightly oiled griddle or frying pan over medium heat.
2. Pour 1/4 cup of batter onto the hot griddle for each pancake.
3. Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles appear on the surface and the edges are set.  
4. Remove the pancakes from the griddle and let them cool slightly.

4. Assemble the Custard-Filled Pancakes:

1. Once the pancakes have cooled slightly and the custard is chilled, you can assemble the filled pancakes.
2. Spread a generous amount of custard onto one pancake.
3. Top with another pancake, creating a sandwich.
4. Repeat with the remaining pancakes and custard.

5. Serve:

1. Dust the filled pancakes with powdered sugar, if desired.
2. Serve immediately and enjoy!

Tips and Variations:

• For extra flavor, you can add a sprinkle of cinnamon or nutmeg to the pancake batter.
• You can also use other fillings, such as chocolate ganache, fruit compote, or whipped cream.
• For a thinner custard, use slightly less cornstarch.
• For a thicker custard, use slightly more cornstarch.
• If you do not have a whisk, a fork will work.
• You can keep the cooked pancakes warm in a low temperature oven while you cook the rest of the pancakes.