Ingredients:
Pancake Batter:
1 cup all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup milk
1 large egg
2 tablespoons melted butter
1 teaspoon vanilla extract
Custard Filling:
1 cup milk
2 tablespoons granulated sugar
1 tablespoon cornstarch
2 large egg yolks
1 teaspoon vanilla extract
1 tablespoon butter
Instructions:
Custard Filling:
1•Mix Ingredients: In a medium saucepan, whisk together the milk, granulated sugar, and cornstarch until smooth.
2•Cook: Place the saucepan over medium heat and cook, stirring constantly, until the mixture begins to thicken.
3•Add Egg Yolks: In a small bowl, beat the egg yolks. Gradually add a small amount of the hot milk mixture to the egg yolks, stirring constantly to temper the eggs. Pour the egg mixture back into the saucepan.
4•Thicken: Continue to cook, stirring constantly, until the custard is thick and smooth. Remove from heat and stir in the vanilla extract and butter. Let it cool to room temperature.
Pancake Batter:
1•Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2•Add Wet Ingredients: In another bowl, whisk together the milk, egg, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined.
3•Cook Pancakes: Preheat a pancake or takoyaki pan over medium heat. Grease the pan lightly with butter or oil. Pour the pancake batter into each cavity, filling about halfway. Cook until bubbles form on the surface and the edges start to look set.
4•Add Custard: Spoon a small amount of custard filling onto the center of each pancake. Cover with a bit more pancake batter.
5•Flip and Cook: Carefully flip the pancakes and cook until the other side is golden brown and the pancakes are cooked through.
Serve:
1•Cool and Serve: Allow the pancakes to cool slightly before serving.
Enjoy!
