Custard Cream Pancakes

Custard Cream Pancakes

If you are a pancake lover and you would love to try out something a little extra then this is the recipe for you! This recipe is quite simple and easy to follow but it yields pancakes that are so soft, yummy, and fluffy.

To make this delicious dessert/snack, two fluffy pancakes sandwich a custard cream filling in the middle, adding a sweet and pleasant taste to your pancake.

Custard Cream Pancakes

Custard Cream Pancakes


  • 1 ½ cup cake flour
  • 2/3 tsp. baking powder
  • 2 1/3 tbsp. granulated sugar
  • 2 eggs
  • 300g milk
  • 2 ½ tbsp. cooking oil
  • ½ tsp. salt

For the custard cream:

  • 3 egg yolks
  • 1/3 cup sugar
  • 2 tbsp. corn starch
  • 5 oz. milk
  • ½ tsp. vanilla extract
Custard Cream Pancakes

Custard Cream Pancakes


  1. In a mixing bowl, add in the eggs, salt, and sugar then whisk to combine.
  2. Add in the milk and mix until well combined.
  3. In a separate bowl, whisk together the flour and baking powder.
  4. Pour the egg mixture into the flour mixture and mix until there are no lumps in your batter.
  5. Add the oil into the batter and mix until well combined.
  6. Transfer the batter into an easy to pour jug/container so it will be easy to pour when you cook it. Then set aside.

To make the custard cream:

  1. In a bowl, add in the egg yolks and sugar then stir until the sugar is dissolved and the mixture turns pale yellow.
  2. Add in the corn starch and continue mixing until well combined.
  3. Pour milk into a saucepan and add half a teaspoon of vanilla extract.
  4. Set the pan to low heat to warm the milk. When it’s about to start boiling and starts forming bubbles on the sides turn off the heat and take the pan off the stove.
  5. Pour the warm milk over your egg yolk mixture and mix well, then put it back in the pot. Turn on the stove and set to medium heat. Continue to stir the mixture so it doesn’t burn.
  6. Once the mixture thickens to a cream, remove the saucepan from the heat.
  7. Cover it with cling wrap and cool it down in the freezer for about 20 minutes.
  8. After that, take it out of the freezer and stir. You now have your softened and cooled custard cream.

To cook the pancakes:

  1. Heat an egg frying pan over low heat.
  2. Fill half of each slot with the pancake batter. Then, raise the edges of the batter by stirring it using a spoon or rolling pin.
  3. When slightly cooked, use a skewer or toothpick to carefully scrape the edges of the pancake. This will make it easier to take them out later. You can also check if they’re evenly cooked.
  4. When they are well cooked, scoop a spoonful of custard cream onto the middle of a pancake while you take another pancake to cover. Press it lightly to form a pancake bun.
  5. Once cooked, gently take it out of the pan.
  6. Repeat the above steps with the rest of the batter until done.
  7. Serve and enjoy.

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