A systematic investigation of acid-base neutralization, CO2 production kinetics, gluten inhibition, and the Maillard reaction as applied to a 125-gram flour batter, with an interactive stoichiometric calculator that adapts to whatever is in your refrigerator
It’s ok. They should be soft enough that you don’t have to chew. But they definitely need to have an internal structure closer to bread than custard.
I’m geussing they mean custard in the same way as a properly cooked French cruller. The center of the choux dough is cooked but the mouth feel is very custsrdy. I haven’t had a pancake like that, but it sounds good.