Chocolate Custard Pancakes
Chocolate Custard Pancakes
The Perfect Blend of Cold Custard Cream and Chocolate Pancakes
Experience a delightful dessert where creamy, chilled custard meets a crispy chocolate pancake, all drizzled with sweet vanilla syrup. This recipe offers a wonderful treat you can easily make at home.
Pancake Batter Ingredients- Hotcake mix 2 large scoops (standard large ladle size)
- Hot cocoa powder 1 large scoop (standard large ladle size)
- Cake flour 1 Tbsp
- Milk 1 cup (using a paper cup as a measure)
- Egg 1
- Vegetable oil (Canola oil) 2-3 Tbsp
Custard Cream & Syrup Ingredients- Vanilla syrup 4 Tbsp
- Brown sugar 1 tsp
- Vanilla syrup 4 Tbsp
- Brown sugar 1 tsp
Cooking Instructions
Step 1
*Prepare Ingredients: Gather hotcake mix (2 large scoops), hot cocoa powder (1 large scoop), cake flour (1 Tbsp), 1 egg, brown sugar (1 tsp), and vegetable oil (canola oil). Note: Adjust the amount of hotcake mix and cocoa powder based on the size of your scoop.
Step 2
*Prepare Syrup: Measure out 4 Tbsp of vanilla syrup and set aside.
Step 3
*Make Chocolate Pancake Batter: In a mixing bowl, combine the hotcake mix (2 large scoops) and hot cocoa powder (1 large scoop).
Step 4
Add 1/2 cup of milk (measured with a paper cup) to the bowl. Whisk well with a whisk or fork until the dry ingredients are evenly incorporated and the batter is smooth.
Step 5
Ensure there are no lumps in the batter; mix until it’s smooth and well combined. Your chocolate pancake mix batter is ready! (Tip: Using a pre-made chocolate hotcake mix can provide a richer chocolate flavor and be more convenient.)
Step 6
*Make Custard Cream: In a small bowl, add 1 Tbsp of cake flour.
Step 7
Crack 1 egg into the bowl with the cake flour.
Step 8
Add 1 tsp of brown sugar.
Step 9
Pour in 1/2 cup of milk.
Step 10
Even if there are a few small lumps, whisk thoroughly with a whisk or fork until as smooth as possible. The goal is to minimize lumps.
Step 11
Place the bowl with the custard cream mixture into the microwave and heat for 1 minute.
Step 12
After 1 minute, the mixture will appear set on top, like steamed egg, but soft and creamy inside.
Step 13
As shown in the photo, even if the top looks cooked, stir it well with a spoon to achieve a smooth custard cream. If it seems too thick, microwave in 30-second intervals, stirring between each, until you reach a soft, pudding-like consistency. Approximately 1 minute 30 seconds total is usually sufficient.
Step 14
Microwaving for a total of about 1 minute 30 seconds will yield a soft custard cream with a slightly pudding-like texture.
Step 15
After 1 minute of microwaving, it will come out looking similar to steamed egg.
Step 16
Add 2 Tbsp of the prepared vanilla syrup to the custard cream and mix well until it becomes smooth and fluid.
Step 17
Mixing with vanilla syrup results in a smooth and fluid custard cream. (Tip: For a texture closer to crème pâtissière or soft custard, aim for a total microwave time of about 1 minute 30 seconds.) Chill the finished custard cream in the refrigerator for about 20-30 minutes.
Step 18
*Cook the Pancakes: Before turning on the stove, pour 1 Tbsp of vegetable oil (canola oil) into a frying pan and spread it evenly over the surface. Then, place a round stainless steel mold on the pan.
Step 19
Pour the prepared chocolate batter into the mold on the unheated frying pan. Cook over low heat for about 3-5 minutes, flipping once to ensure even cooking on both sides, being careful not to burn.
Step 20
To check if the pancake is cooked, gently lift the edge with a spatula to see the color. It should be a golden brown. When removing the pancake from the mold, use a chopstick to carefully trace around the inside edge of the mold, gently pressing down to separate the pancake from the mold.
Step 21
The edges might crumble slightly when removing from the mold, but by carefully using a chopstick to loosen it, you can maintain a nice round pancake shape. (Tip: You can also cook the pancakes without using a mold.)
Step 22
Even if your pancake is slightly browned, don’t worry! The outside will be crispy, and the inside will remain soft and moist.
Step 23
Once the pancakes are cooked, cut each one into 4 pieces using a knife. Spoon a generous amount of the chilled custard cream onto each piece of pancake. Arrange them nicely on a plate for presentation.
Step 24
Finally, drizzle the remaining 2 Tbsp of vanilla syrup over the custard cream-topped pancakes to finish. Serving suggestion: Enjoy the delightful contrast between the cold, creamy custard, the sweet vanilla syrup, and the crispy yet tender chocolate pancake. It’s a wonderfully sweet yet not overly rich dessert. Enjoy your delicious treat!
