BlixSam Milk Tart Pancakes

Ingredients

• 2 cups cake flour
• 2 large eggs
• 2½ cups milk
• ½ cup water
• 2 tbsp oil
• 1 tbsp sugar
• ½ tsp salt
• 1 tsp BlixSam Vanilla Cake Flavouring
• Butter or oil for frying

• 3 cups full-cream milk
• 2 tbsp butter
• 1 cinnamon stick
• 2 large eggs
• ½ cup sugar
• 3 tbsp cornflour
• 2 tbsp cake flour
• 1 tsp BlixSam Vanilla Cake Flavouring
• Pinch of salt

• ¼ cup sugar
• 1½ tsp ground cinnamon
• Extra cinnamon for dusting

Method

1. Make the pancake batter: Whisk the eggs, milk, water, oil and Vanilla Cake Flavouring together. Add the flour, sugar and salt and whisk until smooth. Rest for 15–20 minutes.
2. Heat a lightly buttered non-stick pan. Pour in just enough batter to cover the base in a thin layer.
3. Cook until the edges lift easily, flip and cook briefly on the other side. Repeat with the remaining batter and keep the pancakes covered so they stay soft.
4. Infuse the milk: Heat the milk, butter and cinnamon stick in a saucepan until steaming but not boiling. Remove from the heat and allow it to stand for about 5 minutes. Remove the cinnamon stick.
5. In a bowl, whisk the eggs, sugar, cornflour, cake flour, Vanilla Cake Flavouring and salt until smooth.
6. Slowly whisk some of the hot milk into the egg mixture. Pour everything back into the saucepan.
7. Cook over medium-low heat while whisking continuously until the custard becomes thick, silky and spoonable.
8. Remove from the heat. Place a piece of baking paper or cling film directly against the surface while it cools slightly to prevent a skin forming.
9. Fill the pancakes: Spoon a generous strip of warm milk-tart custard down the centre of each pancake.
10. Fold in the sides slightly and roll the pancake around the custard.
11. Mix the cinnamon and sugar together. Sprinkle generously over the warm filled pancakes.
12. Serve slightly warm with an extra spoonful of milk-tart custard and another dusting of cinnamon.