Cardamom custard pancakes

View the full article on guardian.co.uk

Makes 4-6

For the custard

Step 1
For the custard, heat the milk in a small saucepan until steaming.

Step 2
Crack the cardamom pods, add to the milk, then turn off the heat and leave to infuse for 10 minutes.

Step 3
Whisk together the egg yolks, sugar and corn flour in a bowl.

Step 4
Remove the cardamom pods from the milk and whisk a quarter of it into the egg mix.

Step 5
Pour in the rest of the milk and whisk until smooth.

Step 6
Return the custard to the pan and bring to a boil on a medium heat, whisking.

Step 7
Cook for a minute or two, still whisking, until the mix thickens.

Step 8
Set the base of the pan in an ice-cold water bath, stirring.

Step 9
When it is almost cool, stir in the butter, then chill the mix in the fridge.

Step 10
For the batter: mix the flour, milk, water, sugar, eggs, half the butter and a pinch of salt, to make a pourable, thick batter.

Step 11
Cover with clingfilm and put in the fridge for an hour.

Step 12
On a medium heat, coat the base of a nonstick frying pan with melted butter.

Step 13
Add two to three tablespoons of batter, Lift, tilt and rotate the pan, so that the batter forms an even, thin layer, cook for 30 seconds to a minute, until golden underneath, then flip and repeat.

Step 14
Turn out on to a warm plate and with the remaining batterwhile you cook the rest.

Step 15
Whisk the custard lightly, folding in whipped cream if you would like it to be lighter, then layer the cooled pancakes with custard in between, reserving a few tablespoonfuls for later.

Step 16
Cover in clingfilm and put in the fridge to setchill for at least an hour.

Step 17
To serve, spread the reserved custard on top, drizzle with runny honey, sprinkle with the orange zest and cut into wedges.