Custard Pancake Fusion

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👤 by admin

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Perfect for breakfast-dessert crossover, brunch menus, or when you want to elevate simple pancakes into something more special.

Usage

A soft pancake filled with creamy custard, combining two comforting textures into one indulgent dessert. Using CakeShake Pancake Mix and Custard Powder, this recipe creates a warm, layered bite with a smooth center.

 Brief

Author

Admin

Category

Fusion Desserts

Difficulty

Medium

Yields

2 Servings

Prep Time 10 mins

COOK TIME 10 mins

TOTAL TIME 20 mins

Ingredients

  • 1 cup CakeShake Pancake Mix
  • 2 tbsp CakeShake Vanilla Custard Powder
  • 1 cup milk
  • 1 tbsp butter

Instructions

  1. Prepare custard by mixing CakeShake Custard Powder with milk and cooking on low heat until thick. Set aside to cool slightly.
  2. In a separate bowl, prepare pancake batter using CakeShake Pancake Mix and milk.
  3. Heat a pan and lightly grease with butter. Pour a small amount of pancake batter onto the pan.
  4. Add a spoon of custard in the center, then cover with a little more pancake batter.
  5. Cook on low heat, flip carefully, and cook until golden on both sides. Serve warm.

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Red Velvet Cake

Ingredients

  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour

Directions

  1. Preheat the oven to 350 degrees F. Lightly oil and flour three 9 by 1 1/2-inch round cake pans.
  2. In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
  3. Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
  4. Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
  5. Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.
  6. Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the Cream Cheese Frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting. Sprinkle the top with the pecans.