Milk tart pancakes

Recipe from: 23 September 2013
recipes baking pancakes custard

Ingredients 17
Servings 4-6
Time 00:35

Ingredients

  • 125
    g
    cake flour
  • pinch of salt
  • 2
    large eggs
  • 250
    ml
    milk
  • 2
    Tbs
    melted butter or oil (optional)
  • Milk tart filling:
  • 2
    cup
    fat-free milk
  • 1
    cinnamon stick
  • 80
    ml
    cake flour
  • 1
    tsp
    ground cinnamon
  • 1/2
    tsp
    vanilla
  • Cinnamon crumbles:
  • 1
    cup
    cake flour
  • 2
    tsp
    cinnamon
  • 1/4
    cup
    sugar
  • 100
    g
    butter - chopped
  • Cinnamon-sugar - to serve
 

Method

01:10
 
Preheat oven to 180ºC.

Place the flour and salt in a mixing bowl. Whisk the eggs and milk and whisk into the dry ingredients with the butter or oil. Cover and refrigerate for 2 hours.

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.

To make the filling

Heat half the milk with the cinnamon stick until just below boiling point then set aside to infuse.

Whisk the remaining cold milk with the flour and ground cinnamon to form a smooth paste then whisk in the hot milk.

Cook over a medium heat until thick and the flour is cooked out. Flavour with vanilla and remove the cinnamon stick.

Set aside (cover the surface with clingwrap to prevent a skin forming).

Make the crumbles

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 for 15-20 minutes, stirring every now and then until golden and crisp.

Allow to cool. Serve the pancakes spread with the milk tart filling, a sprinkling of cinnamon sugar and the crumbles.

Katelyn Williams writes the beautiful blog The Kate Tin. Follow her on Twitter.

More delicious dessert recipes here.



 

Read more on: holiday  |  desserts  |  recipes  |  baking
 

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