Milktart Pancake Cake
A combination of two South African favourites. Crisp pancakes and a creamy milktart filling, absolutely delicious
Servings: 12 slices
Ingredients
Milktart Custard
- 600 ml milk
- 2 cinnamon sticks
- ¼ teaspoon nutmeg, grated
- 65 grams egg yolks
- 65 grams castor sugar
- 2 tablespoon cornflour
Pancakes
- 4½ cups flour
- 1 teaspoon salt
- 6 eggs
- 3 tablespoon sugar
- 6 tablespoon unsalted butter
Instructions
Milktard Custard
- Begin by making the milktart custard, place the milk, cinnamon and nutmeg in a medium pot over medium high heat. Heat the milk just before it begins to boil.
- Place the egg yolks, sugar and cornflour in an electric mixer with a whisk attachment and beat until light and fluffy.
- Remove the cinnamon sticks from the milk. With the mixer running pour the hot milk slowly over the egg mix until fully incorporated.
- Place the mixture back into the saucepan over medium heat and whisk continuously until the custard thickens.
- Set the custard aside to cool to room temperature.
Pancakes
- Sift the dry ingredients into a large bowl. Combine the butter, eggs and milk.
- Make a well in the centre of the dry ingredients and slowly add the wet ingredients whisking as you go to avoid lumps. Continue until the wet ingredients are finished. The mixture should be free of lumps and quite runny.
- Place a frying pan over medium heat and once it is hot add one teaspoon of butter to coat the bottom of the pan. Add enough batter to cover the bottom of the pan and allow the pancake to cook for 1 minute and 30 seconds. Flip the pancake and cook on the other side for an additional 50 seconds or until golden.
- Continue cooking the remainder of the pancake batter in the pan, it is unnecessary to add additional butter after the first one.
Assembly
- Once all the pancakes are cooked and the custard has cooled, begin the assembly.
- Place one pancake on your serving dish and top with about two tablespoons of custard. Continue in this way, until you have stacked all of your pancakes.
- Allow the crêpe cake to set in the fridge for 30 minutes before cutting and serving.
