These Mini Pancakes with Custard are soft, fluffy, and filled with a rich pandan coconut custard. Their delicate texture and tropical flavor make them perfect for breakfast, afternoon snacks, dessert, or special occasions. Serve them warm or chilled for a delicious homemade treat everyone will enjoy.
Why You’ll Love This Recipe
- Soft, fluffy, and slightly chewy pancakes
- Creamy pandan coconut custard filling
- Easy to make with simple ingredients
- Perfect for parties, brunch, or snacks
- Delicious served warm or chilled
Ingredients
For the Pancake Batter
- 3 eggs
- 1½ tablespoons sugar
- ⅞ cup coconut milk
- 2 tablespoons heavy cream
- 2 teaspoons condensed milk
- 2½ cups all-purpose flour
- 1 teaspoon instant yeast
- ½ cup pandan juice (fresh or bottled)
For the Pandan Custard
- 3 egg yolks
- 2½ tablespoons sugar
- 1¼ cups coconut milk
- ½ cup pandan juice
- ½ cup all-purpose flour
Equipment
- Mixing bowls
- Whisk
- Small saucepan
- Nonstick frying pan or mini pancake pan
- Spatula
- Piping bag or spoon
- Cooling rack
Instructions
1. Make the Pancake Batter
In a large bowl, whisk together the eggs, sugar, coconut milk, heavy cream, and condensed milk until smooth.
Add the pandan juice and mix well.
Gradually whisk in the flour and instant yeast until a smooth, lump-free batter forms.
Cover and let the batter rest for 30 minutes.
2. Prepare the Pandan Custard
In a saucepan, whisk together the egg yolks and sugar until smooth.
Add the coconut milk and pandan juice.
Gradually whisk in the flour until fully combined.
Cook over low heat, stirring constantly, until the custard becomes thick and smooth (about 6–8 minutes).
Remove from the heat and let it cool.
3. Cook the Pancakes
Heat a lightly greased nonstick pan over medium-low heat.
Spoon small portions of batter onto the pan.
Cook for 1–2 minutes, or until bubbles appear on the surface.
Flip and cook for another 30–60 seconds until lightly golden.
Repeat with the remaining batter.
4. Fill the Pancakes
Match the pancakes into similar-sized pairs.
Spread or pipe about 1 teaspoon of pandan custard onto one pancake.
Top with another pancake and gently press together.
5. Serve
Serve warm, at room temperature, or chilled.
They pair perfectly with:
- Hot coffee
- Tea
- Iced coffee
- Fresh fruit
Tips for Success
- Let the batter rest to create light, fluffy pancakes.
- Cook over medium-low heat to prevent burning.
- Stir the custard continuously to keep it smooth.
- Avoid overfilling the pancakes to prevent the filling from spilling out.
- Use fresh pandan juice for the best flavor and color.
Storage
Refrigerator: Store filled pancakes in an airtight container for up to 3 days.
Freezer: Freeze unfilled pancakes with parchment paper between each layer for up to 1 month. Thaw and fill before serving.
Serving Ideas
- Dust with powdered sugar.
- Drizzle with condensed milk.
- Garnish with toasted coconut flakes.
- Serve with fresh berries or tropical fruit.
- Arrange on a dessert platter for parties.
Frequently Asked Questions
Can I make these without pandan juice?
Yes. Replace it with milk or water and add a little vanilla extract. The flavor will be different, but the pancakes will still be delicious.
Why aren’t my pancakes fluffy?
The batter may not have rested long enough, or the pan may have been too hot. Let the yeast activate fully and cook over medium-low heat.
Can I use a regular frying pan?
Yes. A nonstick frying pan works perfectly for making evenly sized mini pancakes.
How thick should the custard be?
It should be smooth, thick, and spreadable. If it’s too thin, continue cooking for another minute or two while stirring.
Can I use another filling?
Absolutely. These mini pancakes are also delicious filled with vanilla custard, chocolate spread, whipped cream, fruit jam, or sweetened cream cheese.
