Japanese Custard Pancakes

Japanese Custard Filled Pancakes.

Link to pan used in video: https://geni.us/Fourholepan

Ingredients,

Custard:

4 egg yolks
50g sugar (1/4 cup)
25g cornstarch (3 tablespoons)
400g milk (1 2/3 cups)
Vanilla essence and vanilla bean

Dont over heat your custard, 80 C/176.0 F is the optimal temperature any more risks splitting the custard or causes an unpleasant texture.

Pancake mix:

2 eggs
35g sugar (3 tablespoons)
200g milk (3/4 cup plus 2 tablespoons)
2g salt (1/3 teaspoon)
3g baking powder (1/2 teaspoon)
30g melted butter (3 tablespoons)
180g cake flour (1 1/2 cups)