Milk Tart Pancakes

Milk Tart and pancakes, both a large part of South African culture, are each delicious on their own and even better when put together. What makes both of these treats even more delectable (if that’s even possible) is a generous sprinkling of sugar and cinnamon powder. If you’re not averse to getting a sweet and creamy kick-start to your morning (or any time of the day really), perhaps you would appreciate learning how to make the mother-load of all pancakes! We’re talking about milk tart filled pancakes. Before you salivate too much, let’s take a look at how to whip up this unique kind of treat!

 

South African pancake recipe

Milk tart pancakes are the perfect treat any time of the day or night. You can have them for breakfast, midday tea or even whip them out at a family-and-friends braai. Be prepared to see the crowd down their beers and wors, just to get to their favourite treat! You should probably definitely make a double batch, as everyone will want more. Don’t take our word for it though; see for yourself, by whipping up a batch of milk tart pancakes of your own, by combining a great South African pancake recipe with a great South African milk tart pancake cake recipe!

 

What you need to make the pancake:

• 2 cups flour
• 2 large eggs (vegan option: 6 tablespoons of aquafaba)
• 750ml milk (vegan option: plant milk)
• 500ml water
• 20ml vinegar
• 1 tablespoon sunflower oil
• 1 pinch salt

 

What you need to make the milk tart filling:

• 1 can condensed milk (vegan option: coconut condensed milk)
• 3 cups milk (vegan option: plant milk)
• ¼ cup corn flour
• 2 large eggs (vegan option: 6 tablespoons of aquafaba)
• 1 teaspoon vanilla essence
• 2 tablespoon butter (vegan option: vegan butter or marge)
• Cinnamon sugar
• 1 pinch salt

 

Whipping up the pancakes:

• First, sift the flour into a bowl.
• In a separate bowl, beat the water, eggs (or aquafaba), milk, and vinegar together.
• Pour the egg (or aquafaba) mixture into the bowl of dry ingredients and mix well. Make sure that all the flour is well combined with the egg mixture.
• Now, slowly add the oil to the batter and slowly mix it in. It should for a thick and smooth consistency, much like cream. If the mixture is too thick and doesn’t look creamy and smooth, add a small amount of water to help it along. Do this slowly, as you don’t want your batter to be sloppy or runny.
• Leave the batter to stand for several minutes before you use it. This allows it to set and thicken so that it is easier to work with and also fries at a thicker consistency. This makes for fat, fluffy pancakes.
• When you fry the pancakes, make sure that you use a non-stick frying pan that is lightly oiled. This will ensure that the pancakes don’t tear or break.
• Make the pancakes according to your preferred size, one at a time, and stack them.

 

Whipping together the pancake milk tart filling:

• In a saucepan, pour 2 cups of milk (or plant milk) and all of the condensed milk (or coconut condensed milk) together.
• On medium heat, heat the milk and condensed milk mixture while stirring slowly. The condensed milk should melt into the milk, without actually boiling.
• In a cup or jug, mic the corn flour with the remaining 1 cup of milk. Make sure that it dissolves nicely and there are no powdery lumps.
• Add the milk and corn flour mixture to the saucepan and simmer gently. The mixture should thicken slightly because of the corn flour.
• Whisk the egg yolks (or half the aquafaba) and add it to the saucepan as the mixture is thickening.
• Stir the mixture continuously as it thickens. Turn the heat down to low.
• Now, add the salt, vanilla, and butter (or vegan butter/marge) to the saucepan and keep stirring until it is all melted in.
• Whisk the egg whites until they are fluffy and fold it into the mixture (vegan option: add the rest of the aquafaba and stir into the mixture).
• Stir gently just a few times and then remove the saucepan from the stove and let the mixture stand. On standing, it will thicken up quite a lot.
• Once it has slightly cooled, you can spoon it onto the pancakes and then roll them up.
• Sprinkle the outside of the pancakes with cinnamon sugar and you are good to go.

Serve this will syrup and a wedge of lemon!

Now you’ve got the perfect South African desert! The only thing left to do is store these somewhere secret, so that you can have them all to yourself!

 

Milk Tart Pancake Cake

https://www.youtube.com/watch?v=lmilZmWHYU0

 

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