Thai Pancakes With Custard Recipe

Name: Thai Pancakes With Custard
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup all-purpose flour; 2 1/2 teaspoons baking soda; 1 teaspoon salt; 1 egg; 1 1/4 cups evaporated milk; 1 tablespoon melted butter; 1 teaspoon vanilla extract; For the custard; 1 egg; 3 tablespoons sugar; 1 teaspoon salt; 1/2 cup evaporated milk; 1/2 cup water; 5 tablespoons melted butter; 2 tablespoons cornstarch; butter, for frying the pancakes

Servings: persons

2/3 cup all-purpose flour
2 1/2 teaspoons baking soda
1 teaspoon salt
1 egg
1 1/4 cups evaporated milk
1 tablespoon melted butter
1 teaspoon vanilla extract
For the custard
1 egg
3 tablespoons sugar
1 teaspoon salt
1/2 cup evaporated milk
1/2 cup water
5 tablespoons melted butter
2 tablespoons cornstarch
butter, for frying the pancakes

1
For the custard:
2
Place the egg, sugar, and salt in a small saucepan and whisk to blend. Add the rest of the ingredients and blend well.
3
Place pan over low heat and cook, stirring constantly until custard is thick and uniform. Set aside while to cool while you make pancakes.
4
For the pancakes:
5
In a bowl, mix flour and baking soda set aside.
6
In another bowl, whisk egg, sugar and salt until frothy. Add the flour mixture and the rest of the ingredients. Let batter rest for 20 minutes.
7
Heat a small non-stick pan over medium-low heat. Add a little butter to coat bottom of pan, and ladle pancake batter to form a circle.
8
Cook gently until surface of pancake is covered in bubbles, then flip carefully. Repeat with remaining batter, adding a little butter to pan before each pancake.
9
Fill pancakes with custard and roll. Serve warm.

436

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2/3 cup all-purpose flour, 2 1/2 teaspoons baking soda, 1 teaspoon salt, 1 egg, and more.

Yes, Thai Pancakes With Custard falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Thai Pancakes With Custard

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