How to make delicious and creamy milk egg pancakes

How to make Egg Milk Pancake

• 1

  Mix wet ingredients

  First, crack 2 eggs into a bowl, add 30g of sugar, and 1/2 teaspoon of salt, then use a whisk to mix the ingredients until well combined and the sugar is completely dissolved.

  Next, add 200ml of unsweetened fresh milk and continue to stir well.

  

  

  

  
• 2

  Mix the batter

  Next, add 180g of flour and 3g of baking powder to a new bowl and mix well until the mixture is combined.

  Then, gradually pour the milk-egg mixture into the bowl of flour, while pouring and stirring until the mixture is completely smooth, with no lumps.

  Finally, add 30ml of cooking oil and stir the batter mixture once more.

  

  
• 3

  Make the egg cream filling

  In a new bowl, add 3 egg yolks and 60g of sugar, then use a whisk to stir in one direction until the mixture turns light yellow.

  Next, add 20g of cornstarch to the egg mixture and stir until the starch is completely combined.

  Place a pot on the stove, add 300ml of unsweetened fresh milk and 1/2 teaspoon of vanilla extract. Heat the milk over medium heat until it just starts to simmer and steam, then turn off the heat.

  Tip: To prevent the fresh milk from degrading and losing nutrients, you should only heat it until warm, not boiling!

  Next, gradually pour the warm milk into the egg mixture, stirring continuously.

  Then, pour the stirred milk-egg mixture back into the pot. Turn on the heat and stir over low heat until it thickens and bubbles, then turn off the heat.

  Finally, cover the surface of the filling tightly with plastic wrap and let it cool slightly. When the filling is cool, chill it in the refrigerator for about 20 minutes.

  

  

  

  
• 4

  Baking the pancakes

  Preheat the pancake mold over medium heat until hot. When the mold is hot, reduce the heat to low.

  Next, pour the batter mixture into half of the mold and use a small pestle or spoon to stir the batter in the mold for about 5 seconds to heat it evenly.

  When you see bubbles forming on the surface of the batter and the edges drying, use a toothpick to carefully remove the pancake from the mold. Next, add about 1 tablespoon of the egg cream filling in the center of the pancake.

  Now, take one pancake (without filling) and place it on top of the pancake that has the filling. Use your hand to press firmly until the two pieces of pancake stick together.

  Repeat this process until all the batter and egg cream filling are used up.

  

  

  

  
• 5

  Final Product

  The fragrant milk and egg pancakes have a soft and fluffy crust, with a rich sweetness that blends perfectly with the melted egg cream filling in your mouth, sweet and creamy, delicious to the point of bliss.