Pancakes With Fluffy Custard Style

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk
• 1 large egg
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract
• 1 cup whole milk
• 3 large egg yolks
• 1/4 cup sugar
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1 tablespoon unsalted butter
• Maple syrup (for serving)
• Whipped cream (for serving)
• Fresh berries (for serving)

Instructions

1. In a medium saucepan, combine the whole milk and sugar over medium heat. Stir occasionally until the mixture is warm but not boiling, about 5 minutes.
2. In a separate bowl, whisk together the egg yolks and cornstarch until smooth. Gradually pour in the warm milk mixture while whisking continuously to temper the eggs.
3. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and coats the back of a spoon, approximately 5-7 minutes. Remove from heat and stir in the vanilla extract and butter. Allow to cool while you prepare the pancakes.
4. In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Mix well to ensure all the dry ingredients are evenly distributed.
5. In another bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until well combined.
6. Pour the wet ingredients into the dry ingredients and gently mix until just combined. Let the batter rest for about 5 minutes.
7. Heat a non-stick skillet or griddle over medium heat. Lightly grease it with butter or oil. Once hot, pour about 1/4 cup of batter onto the skillet for each pancake.
8. Cook for 2-3 minutes or until bubbles form on the surface and the edges look set. Carefully flip the pancake and cook for an additional 1-2 minutes until golden brown.
9. Once cooked, take one pancake and spoon a generous amount of the custard filling in the center. Top with another pancake to create a sandwich. Repeat the process with the remaining pancakes and custard.