This pancake is so good, a wonderful breakfast delight. You can sprinkle cinnamon and sugar on top, or even a drizzle of honey or syrup and enjoy. You can also divide the batter in half then add cocoa powder to have a chocolate custard pancakes. For the pancakes, put the flour in a bowl. Add the milk and water gradually, beating vigorously with an electric mixer. Add the eggs, salt, oil, and brandy and beat until the batter is smooth and free of lumps.
Heat a non-stick frying pan with a base diameter of about 19cm over medium heat and grease it with oil, using a folded piece of kitchen paper. Stir the batter well and pour about 2 tablespoonfuls into the frying pan. Tilt the pan around very quickly until its entire bottom surface is covered with the batter.
The pancake should be thin. When it becomes detached from the pan and the bottom is lightly browned, flip it over with a large heatproof spatula and cook for a few moments only on the other side until it just becomes detached. Continue this process until all the batter is used up, rubbing the pan with oil each time, and stacking the pancakes in a pile on a plate.
For the filling, beat the sugar in a large bowl with the egg yolks, using an electric mixer, until
you have a smooth pale cream. Then beat in the flour. Bring the milk to the boil in a heavy-bottomed pan – be careful not to let it boil over. Pour the milk into the egg mixture, a little at a time, beating until well blended. Pour this back into the pan and stir constantly over a low heat with a wooden spoon or heatproof spatula until the custard thickens and almost reaches boiling point.
To fill the pancakes, put a heaped tablespoon of cooled custard in a line on one end of the pancake and roll it up. Place the stuffed pancakes, seam side down, in two baking dishes greased with butter. Heat through in an oven preheated to 200°C/gas 6 for 10 to 20 minutes. Serve hot.
- 3/4 cup flour
- 2 Tbsp custard powder
- 1 tsp baking powder
- 2 Tbsp White Sugar
- 1 egg
- 300mls milk
- 2 Tbsp melted butter
- Golden Syrup to serve
- Sift flour, custard powder, baking powder, and White Sugar.
- Mix egg, milk and melted butter. Combine the wet ingredients with the dry.
- Cook in a hot frypan, greased with a little bit of butter until bubbles form on top.