Pastry Cream Pancakes

1 cup flour

1 tablespoon sugar

2 teaspoons baking powder

¼ teaspoon salt

1 egg, beaten

¾ cup pastry cream (the kind with whipped cream folded into it)

½ milk + more to make the batter thinner

2 tablespoons canola oil

½ teaspoon vanilla extract

Combine flour, sugar, baking powder, and salt in a medium bowl. Make a well in the center. Pour the egg, pastry cream, milk, canola oil, and vanilla extract into the well. Stir batter until everything is combined. If necessary, add milk as needed to make the batter thinner.

Heat a lightly oiled frying pan over medium heat. Pour ¼ cup of batter for each pancake onto the pan and cook until the bottom is a light brown color. Flip the pancake and cook briefly on the other side until it is brown as well.