A Delicious Recipe for Soft and Fluffy Pancakes with Creamy Custard

Ingredients for Pancakes:

• 180 g cake flour (soft flour)
• 2 eggs
• 200 g milk
• 30 g sugar
• 2 g salt
• 30 g cooking oil
• 3 g baking powder

Instructions:

1. Combine the flour, sugar, salt, and baking powder in a bowl.
2. In another bowl, beat together the eggs, milk, and oil. Slowly pour the wet ingredients into the dry,
3. stirring continuously to prevent lumps.
4. Whisk until smooth and well combined. The batter should have a slightly thick consistency.
5. Let the batter rest for about 10-15 minutes to allow the baking powder to activate.

Ingredients for Custard:

• 3 egg yolks
• 300 g milk
• 60 g sugar
• 20 g cornstarch

Instructions:

1. Heat the milk in a saucepan over medium heat until it starts to simmer. Remove from heat.
2. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth and slightly pale.
3. Slowly pour the warm milk into the egg mixture, whisking constantly to avoid cooking the eggs.
4. Once combined, return the mixture to the saucepan and cook over medium-low heat, stirring continuously until the custard thickens and coats the back of a spoon.
5. Remove from heat and transfer the custard to a clean bowl. Place plastic wrap over the custard, making sure it touches the surface directly to stop a skin from developing.
6. Let the custard cool to room temperature before using.

Once both the pancake batter and custard are ready, you can use the custard to fill pastries such as cream puffs or profiteroles. Enjoy!