My kids love melktert, I could easily say it’s their favorite dessert, and since they love it so much I thought why not use it as a filling for pancakes.
Dessert for breakfast? Don’t mind if I do!
Here’s how I made it!
Melktert pancakes with a tennis biscuit crumble.
Ingredients
Pancake batter
2 large eggs
200 ml milk
20 ml vegetable oil
5 ml lemon juice
250 ml cake flour
1 ml salt
200 ml water
Oil
Melktert filling
2 cups of milk
2 cinnamon sticks
1 teaspoon ground cinnamon
80ml cake flour
60 ml brown sugar
1 teaspoon vanilla essence
Tennis biscuit crumble
200g tennis biscuits, crushed
80g unsalted butter, melted
Method
For pancakes:
1. Beat the eggs, add milk, oil and lemon juice.
2. Sift in the flour and salt and whisk until the batter is lump free.
3. Add the water and mix well. Set aside for at least 30 minutes.
4. Pour a little oil in a pan to heat. Pour enough batter to cover the base of the pan. Swirl the pan around to spread the batter evenly.
5. Cook until the edges of the pancake start to lift, then turn over the pancake. Cook until golden brown.
For Melktert filling
1. Heat up 1 1/2 cups of milk with cinnamon sticks in a sauce pan over medium heat. Remove from heat just before it starts to boil.
2. Make a slurry with the remaining milk, ground cinnamon and flour. Add this mixture to the saucepan along with the sugar and bring back to the stove top and whisk until the mixture has thickened.
3. Remove from the stove, remove cinnamon sticks and stir in vanilla essence. Cover the surface of the milktart filling with cling wrap to prevent a skin from forming.
Tennis biscuit crumble
1. Add melted butter to crushed tennis, spread onto a baking tray and bake for 10 minutes until browned at 180°c.
Plating
Spoon milk tart filling into each pancake along with the tennis biscuit crumble. Sprinkle with cinnamon sugar and serve warm.
