Originating from Korean street food trends, this "Pan Bread" proves you don't need an oven to make a pastry-shop treat. Soft, fluffy frying pan dough hugs a cool, rich homemade custard center. It's sophisticated bakery quality with zero fancy equipment required.
Recipe Overview
- ⏱ Prep Time: 35 minutes
- 🔥 Cook Time: 20 minutes
- ⌛ Total Time: ~1 Hour
- 🍽 Course: Dessert / Snack
- 🌍 Origin: Korea
Yield (Pancakes):
Ingredients
- The Batter
- 180 g soft flour (cake flour)
- 200 g milk
- 2 eggs
- 30 g sugar
- 2 g salt
- 30 g cooking oil
- 3 g baking powder
- The Custard
- 3 egg yolks
- 300 g milk
- 60 g sugar
- 20 g corn starch
- 0.5 tsp vanilla extract
Method
- Make Batter: Whisk eggs, sugar, and salt. Add milk and mix. Sift in flour and baking powder. Stir in oil until smooth.
- Make Custard: Whisk yolks and sugar in a pot. Add corn starch, milk, and vanilla. Cook on low heat, whisking constantly until thick.
- Chill Custard: Transfer custard to a bowl, cover with plastic wrap touching the surface, and freeze for 20 minutes to firm up.
- Shape & Fill: Preheat pan on low. Pour batter and spread slightly. Place a dollop of chilled custard in the center.
- Fold & Cook: Fold the pancake over the custard to cover it. Cook gently until golden brown on all sides.
💡 Tips & Tricks
- No-Burn Rule: Never walk away from the custard; it thickens instantly.
- Shaping Hack: Use a soup spoon to push batter up the sides of the pan.
- Chilling is Key: Chilled custard is firm and won't melt during frying.
Nutritional Info (Per Pancake)
- Calories: ~320 kcal
- Carbohydrates: 38g
- Fat: 14g
- Protein: 9g
Values are approximate.
Watch the Video
Tap to Play Video
Whether you call it Korean Pan Bread or just a delicious treat, the combination of soft, pillowy dough and rich, cool cream is a texture match made in heaven.
Tags:
Desserts