Instructions:
- Prepare the Pancake Batter:
- In a large mixing bowl, sift the cake flour and baking powder together.
- In another bowl, whisk the eggs, milk, sugar, and salt until the sugar is mostly dissolved.
- Pour the wet ingredients into the dry ingredients. Add the cooking oil. Mix until just combined; avoid overmixing to keep the pancakes light and fluffy.
- Cook the Pancakes:
- Heat a non-stick pan over medium-low heat. You can add a little oil or butter if you like, but it’s not necessary if you’re using a good non-stick pan.
- Pour a ladleful of batter into the pan. Cook until bubbles form on the surface and the edges look set, then flip and cook until golden brown. Repeat with the remaining batter.
- Make the Custard Filling:
- Mix the egg yolks, sugar, and cornstarch in a bowl until smooth.
- Heat the milk in a saucepan until it’s just about to boil, then gradually pour it into the egg mixture, whisking constantly to prevent the eggs from scrambling.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens into a custard.
- Remove from heat and let it cool. You can place plastic wrap directly on the surface of the custard to prevent a skin from forming.
- Assemble the Pancakes:
- Once the custard and pancakes have cooled, spread a generous amount of custard over one pancake, then top with another pancake to make a “sandwich.”
- Repeat with the remaining pancakes and custard.
Enjoy your delightful Fluffy Pancakes with Homemade Custard Filling, perfect for a special breakfast or a sweet treat at any time of the day!