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
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.