Custard Cream Pancake  No Oven, No Machine Recipe

Ingredients:

1. 30g sugar,
2. 2 eggs
3. – 180g of soft flour (cake flour)
4. – 2g of salt –
5. 200g of milk –
6. 3g of baking powder –
7. 30g of cooking oil

Custard Cream:

• 3 egg yolks,
• 60 grams of sugar,
• 20 grams of corn flour,
• 300 grams of milk,
• and 1/2 teaspoon of vanilla extract

Directions for the Pancake Batter:

• 1. Beat two eggs, thirty grams of sugar, and two grams of salt thoroughly in a bowl.
• 2. Remix the egg mixture thoroughly after adding 200g of milk.
• 3. Add 3g of baking powder and 180g of soft flour (cake flour) by sifting. Mix thoroughly to prevent clumps.
• 4. Fully combine the batter with 30g of cooking oil.
• 5. Fill a cup with an easy-to-pour batter.

Custard Cream:

• 1. Beat together 3 egg yolks and 60g sugar in a another basin. Mix till pale yellow in color.
• 2. To the egg mixture, add 20g corn flour, 300g milk, and 1/2 tsp vanilla essence.
• 3. Use low heat to cook the custard mixture. Turn off the heat as soon as the edges begin to boil. Stir thoroughly and add back to the pot.
• 4. Stir the custard continuously over medium heat until it thickens. Take off the heat and place cling wrap over it.
• Place it in the freezer for about 20 minutes to cool it down.
• 5. Soften the cold custard cream after 20 minutes.

Preparing Pancakes:

• 1. Turn up the heat to low in an egg frying pan.
• 2. After adding the pancake batter to the pan, let it cook until it sets somewhat.
• 3. Take a spoon or rolling pin and shape the pancake’s edges.
• 4. To ensure even cooking, scrape the edges in a circular motion after they start to get somewhat cooked.
• 5. Turn the pancake over and continue cooking.
• 6. Continue baking for a further two minutes, or until golden brown.

  Putting together:

• 1. Drizzle the pancake with the priceless custard cream.
• 2. Savor your mouthwatering Pancake with Custard Cream!
• You may enjoy this dish without using a machine or oven.