Recipe: Episode 4 - Milk Tart Pancakes

13 November 2014

Milk tart Pancakes

For The Filling - What you need


tin condensed milk


butter or margarine


large eggs

corn flour

vanilla extract

Cinnamon for sprinkling

Cinnamon stick

What to do:

Combine the condensed milk, milk and butter or margarine in a small pot and allow it to come to a boiling point.

Beat the eggs, corn flour and vanilla together.

Whilst whisking, slowly pour 1 cup of the milk mixture into the egg mixture and whisk well.

Add the egg mixture into the rest of the milk mixture and allow to gently thicken whilst continuously stirring to prevent lumps. It should take about 5-7 minutes for the mixture to thicken.

Taste it to make sure there is no ‘floury’ taste and texture - it should be completely smooth. The filling needs to be the consistency of thick-ish cheese sauce before pouring over the crust. If it’s not, add another 2 tsp. of corn flour mixed with 1tbsn cold milk and allow to thicken a bit more.

For the Pancakes - What you Need:

225g plain or all-purpose flour

Pinch salt

2 large, fresh eggs

2½ cups milk

2 tsp. melted butter plus extra melted butter for cooking

What to do:

Sieve the flour into a large baking bowl. Add the salt. Make a well in the center of the flour and add the eggs. Beat well until smooth and lump free.

Add half the milk and the 2 tsp of butter beat well. Add the remaining milk and stir.

Leave the batter to rest for 15 minutes.

Lightly grease a pancake pan or frying pan with a little melted butter. Heat until very hot and add a ladleful of batter so it evenly and thinly coats the base of the pan. Cook until set and lightly golden.

Using a spatula or if you are really brave try tossing the pancake in the air,  and cook on the other side for approx. 30 seconds.