This is a work in progress…
To be tested version – See prior version below. Leave a comment below if you try it and how it came out.
- 1¾ cups (420 g) milk (nonfat or low-fat)
- 2 large eggs
- 1½ Tbsp custard powder (such as Bird’s Original or Shan’s custard powder) *see below for substitute
- 1½ cups (180 g) all-purpose flour
- ½ tsp fine salt
- 1 Tbsp (12 g) sugar
- 2 Tbsp (28 g) neutral oil
- ½ tsp vanilla (optional)
- ½ tsp baking powder (not soda — milk isn’t acidic)
- Whisk milk + eggs + oil + sugar + salt + vanilla until smooth.
- Whisk in custard powder until fully dissolved (no lumps).
- Add flour + baking powder. Mix just until smooth (don’t whip air into it).
- Rest 5–10 minutes.
- Cook on a lightly oiled surface at ~375°F / 190°C.
- Pour ~⅓ cup, swirl thin, cook until evenly golden, flip once, finish 20–30 sec.
*Instead of custard powder add an extra yolk+2 teaspoons cornstarch+2 teaspoons sugar+1/4 tsp vanilla to the wet ingredients.
Prior Version:
- 3 tablespoons cornstarch
- 1/4 cup flour (regular or gluten free flour works)
- 1 tablespoon sugar
- 1 cup heavy cream
- 2 eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon baking powder
- Cook (if you make crepes, it is the same method)
- Heat a large nonstick or well-seasoned skillet over medium to medium-low. The pan should be hot.
- Lightly brush with peanut oil (or a mix of oil and butter). Give it a few seconds to come to temperature.
- Pour in enough batter to cover the bottom of the skillet when tilted and swirled around (⅓–½ cup). It should coat the surface of the pan into a thin layer.
- Cook until the top is set and the bottom is slightly golden.
- Flip and cook the second side for 15–30 seconds.
- Serve
- Serve 2 pancakes per plate with whipped butter and maple syrup.