Dough Ingredients:

180g cake flour (soft flour)

2 eggs

200g milk

30g sugar

2g salt

30g cooking oil

3g baking powder

Custard Cream Ingredients:

3 egg yolks

300g milk

60g sugar

20g corn starch

Instructions:

Prepare the Pancake Dough:

In a large bowl, combine the cake flour and baking powder.

In a separate bowl, beat the eggs with sugar and salt until the mixture is smooth.

Gradually add the milk and cooking oil to the egg mixture, stirring continuously.

Mix the wet ingredients into the dry ingredients until the batter is smooth. Be careful not to overmix to keep the pancakes fluffy.

Make the Custard Cream:

In a saucepan, whisk together the egg yolks, sugar, and cornstarch until smooth.

Gradually pour in the milk, whisking constantly to prevent lumps.

Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens into a custard.

Once thick, remove from heat and let cool.

Cook the Pancakes:

Heat a non-stick frying pan over medium heat and lightly oil the surface.

Pour a scoop of batter onto the pan.

Cook until bubbles form on the surface and the edges start to look set, then flip and cook the other side until golden brown. Repeat with the remaining batter.

Assemble the Pancakes:

Place a pancake on a plate, spread a layer of custard cream over it, and cover with another pancake. Repeat layering if desired.

Serve:

Serve the custard cream pancakes warm. Optionally, you can dust them with powdered sugar or top with fresh fruits for added flavor.