Tant Sannie’s
Dessert Recipes

Milk tart pancakes

Mouth watering Milk tart pancakes.


1 1/2 cups all-purpose flour 3 tablespoons granulated sugar 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 1/4 cups buttermilk 1/4 cup milk 2 large eggs 2 tablespoons melted unsalted butter 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves   For the Milk Tart Filling: ½ can sweetened condensed milk ½ cup milk ½ cup Tant Sannie se Melktert liqueur 3 egg yolks 2 tablespoons cornstarch 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon


Whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. In another mixing bowl, whisk together the buttermilk, milk, eggs, melted butter, and vanilla extract. Add the wet ingredients to the dry ingredients and combine. Heat a non-stick skillet over medium heat. Scoop the batter onto the skillet, and cook until bubbles form on the surface of the pancake, then flip and cook until the other side is golden brown. Repeat until all the batter is used up.   For the Milk Tart Filling: In a medium saucepan, whisk together the sweetened condensed milk, milk, Tant Sannie se Melktert liqueur, egg yolks, Maizena, vanilla extract, and cinnamon. Heat the mixture over medium heat, whisking constantly, until it thickens and begins to bubble, about 5-7 minutes. Remove from heat and allow the filling to cool slightly.   To Assemble: Spoon the milk tart filling into a piping bag or a plastic bag with one corner snipped off. Pipe the filling onto one half of each pancake and fold the other half over to create a half-moon shape. Dust with powdered cinnamon sugar, and serve warm (with a Tant Sannie se Melktert liqueur on ice)!   Source: https://www.food24.com/