Milk Tart Pancakes with Cinnamon Crumble

This recipe contains an almost deconstructed milk tart filling; creamy cinnamon-spiked custard and a crunchy, crispy, spicy crumble. Pancakes and Milk Tart were just meant to be combined and so, I give you, the South African double dessert!

Pancakes

Ingredients

  • 125g cake flour
  • pinch of salt
  • 2 large eggs
  • 250ml milk
  • 2 tbsp melted butter or oil

Milk tart filling

Ingredients

  • 2 cups milk
  • 1 cinnamon stick
  • 80ml cake flour
  • 1 tsp ground cinnamon
  • 1/2 tsp vanilla

Cinnamon Crumble

Ingredients

  • 1 cup of cake flour
  • 2 tsp cinnamon
  • ΒΌ cup sugar
  • 100g butter, chopped
  • Cinnamon sugar, to serve*

Instructions

  1. Place the flour and salt in a mixing bowl. Whisk the eggs and milk and whisk into the dry ingredients with butter or oil. Cover and refrigerate for 2 hours.
  2. Heat a non-stick pan and ladle a small amount of batter into the pan. Swirl the pan around to evenly coat it with batter. When the edges begin to lift, flip over and cook the other side until brown.
  3. To make the filling, heat half the milk with the cinnamon stick until just below boiling point then set aside to infuse.
  4. Whisk the remaining cold milk with the flour, sugar and ground cinnamon to form a smooth paste then whisk in the hot milk.
  5. Cook over medium heat until thick and the flour is cooked out. Flavour with vanilla and remove the cinnamon stick.
  6. Set aside (cover the surface with cling wrap to prevent skin forming).
  7. Make the crumbles by combining the flour, cinnamon and sugar and rubbing in the butter to form large crumbs. Spread on a baking tray and bake in a preheated oven at 180C for 15-20 minutes, stirring every now and then until golden and crisp.


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