Milk tart pancakes

Pan tart, anyone?

Who can say no to milk tart? And served in a pancake, it’s twice as nice.

You need (for 6 servings):

1 x 385 g tin condensed milk
3 cups milk
¼ cup corn flour
2 eggs
pinch of salt
1 teaspoon vanilla essence
2 tablespoons butter
¼ cup cinnamon sugar

No lumps please. Mix the condensed milk and 2 cups of the milk in a pan and let it heat up until it starts simmering. Don’t set your gas stove too high, otherwise the mixture will catch. Mix the rest of the milk and the corn flour until it’s smooth. Add to the hot mixture and whisk it to prevent lumps from forming.

Add the eggs. Beat the eggs in a separate container and add them bit by bit into the warm milk while stirring continuously. Simmer over low heat for 2 to 3 minutes. Add the salt, vanilla essence and butter and stir until the butter has melted. Spoon generous helpings of the mixture into the pancakes and sprinkle with cinnamon sugar.