Thai Pancakes With Custard

May 21, 2023May 21, 20230 5
Delightful Thai Pancakes With Custard recipe perfect for breakfast
in Breakfast/Brunch

Prep

10 min

Cook

20 min

Ready In

30 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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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
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

Nutrision Information

Servings Per Recipe
4
Calories
428
Sugar
25g
Fat
21g
Thai Pancakes with Custard, also known as Kanom Buang Yuan, are a popular street food in Thailand. The dish consists of light, crispy pancakes that are filled with a creamy and sweet custard made from eggs, milk, and sugar. It's often served as a dessert or as a breakfast to start the day on a sweet note. The dish originated in the royal palace of Thailand, where it was served to the royal family and their guests. Nowadays, it's a beloved dish that's enjoyed by both locals and tourists.

Instructions

1.For the Pancakes:
2.In a mixing bowl, combine the flour, baking soda, and salt.
3.In a separate small bowl, whisk the egg until beaten.
4.Add evaporated milk, melted butter, and vanilla extract to the beaten egg and whisk again.
5.Pour the mixture of the small bowl into the mixing bowl with dry ingredients.
6.Stir well until the batter is smooth.
7.Grease a frying pan with butter and heat it over medium heat.
8.Once the pan is heated, pour half a ladle of the batter into the pan.
9.Let the pancake cook until bubbles form on the surface and the bottom turns golden brown, then flip it and cook the other side.
10.Repeat the process to make more pancakes.
11.For the Custard:
12.Whisk an egg with sugar and salt in a mixing bowl.
13.Add evaporated milk, water, melted butter and cornstarch into the bowl and whisk until a smooth mixture is formed.
14.Pour the mixture into a steamer over medium heat and steam until the custard becomes thick.
15.Remove the steamer from the heat and let the custard cool down to room temperature before serving.
16.For Serving:
17.Place a pancake on a plate, then spoon a dollop of cooled custard onto the pancake.
18.Fold the pancake in half and roll it up.
19.Garnish with sliced fruit and drizzle with honey if desired.

PROS

Thai Pancakes with Custard are a tasty and unique breakfast to try.

The pancakes are light, fluffy, and melt in your mouth, while the custard is creamy and velvety.

The recipe is gluten-free and easy to make.

CONS

The recipe contains a considerable amount of sugar and fat, so it should be consumed in moderation.

It may take a few tries to master the pancake flipping technique.

HEALTH & BENEFITS

The Thai Pancakes with Custard contain a moderate amount of calcium and vitamin D, which are important for strong bones.
The dish also contains some protein and fiber from the flour and eggs, which helps keep you feeling full and energized throughout the day.

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