Milk tart pancakes
|125 g||flour — cake|
|salt — just a pinch|
|2||eggs — large|
|2||butter — melted or oil|
|2 cup||milk — fat-free|
|1||cinnamon — stick|
|80 ml||flour — cake|
|1 tsp||cinnamon — ground|
|1 cup||flour — cake|
|2 tsp||cinnamon — ground|
|100 g||butter — chopped|
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.
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