The season of consuming all of the delicious stuff is here, giving you the ideal opportunity to be a little creative. Meltert, often known as milk tart, is a popular Sunday lunch dish in South African households. It’s a creamy custard tart with cinnamon filling, and we’ve opted to use it in pancakes. These melktert pancakes mix two traditional treats, just as the holidays bring together diverse friends and family members.
Melktert pancakes tips
The pancake recipe is based on traditional French crêpes, which we often enjoy on rainy days, which often occur on Christmas Day. The creamy melktert custard filling is extremely similar to that of the original tart. When adding the eggs, go slowly and carefully to avoid scrambling them. You may even top with additional cinnamon sugar to mix all of the flavours at once.
If you’re searching for a delectable South African dessert that will turn heads and make everyone happy, look no further. This recipe for melktert pancakes is for you.
Melktert pancakes recipe
Course: Dessert
Cuisine: South Africa
Difficulty: Easy
Prep time: 30 minutes
Cooking time: 30 minutes
Total time: 1 hour
Ingredients
-
2 cups flour
-
pinch salt
-
2 large eggs
-
750ml milk
-
500ml water
-
20ml vinegar
-
1 tbsp. sunflower oil
- For the melktert filling
-
1 can condense milk
-
3 cups milk
-
1/4 cup cornflour
-
2 large eggs (separate egg yolks from egg whites)
-
pinch salt
-
1 tsp vanilla essence
-
2 tbsp. butter
-
cinnamon sugar
Method
- Sift the dry ingredients together.
- Beat the eggs, milk, water and vinegar together.
- Add the egg mixture to the dry ingredients and mix well.
- Add the oil and mix. The mixture must look like smooth cream. If it looks to thick add more water.
- Leave to stand for a few minutes.
- Use a non-stick or slightly oiled frying pan.
- Bake pancakes one at a time and stack.
- For the melktert filling
- Add the condensed milk and two of the three cups milk in a saucepan. Stir the mixture and let it heat slowly on medium setting hot plate.
- Combine the remaining milk with maizena and add to the milk in a saucepan when the milk starts to simmer.
- Whisk the egg yolks and when the mixture starts to becomes thick, add the egg yolks, one by one and very slowly.
- Keep stirring.
- Add salt, vanilla and butter.
- Whisk the egg whites until fluffy and fold into the mixture.
- Stir carefully, remove from stove and leave to thicken further and let it cool.
- Place spoons full of the milk tart filling in the pancake and roll up.
- Sprinkle with cinnamon sugar. Serve with a wedge of lemon or lemon juice.
Notes
- You can use the milk tart filling recipe to make a traditional milk tart with a pastry base.