Milk Tart Pancakes

Milk tart pancakes: Brighten a cold winter’s evening with a South African dessert. Image: Irene Muller.

The ultimate sweet treat: Milk tart pancakes

This unique twist on the traditional pancake recipe is seriously finger licking good! After the first bite you won’t be able to stop.

Milk Tart Pancakes

Milk tart pancakes: Brighten a cold winter’s evening with a South African dessert. Image: Irene Muller.

Milk tart and pancakes, these are two iconic South African desserts. Both evoke memories of our childhood.

So why we have not thought of this combination before? Delicous creamy mik tart filling wrapped in warm pancake. Genius!

This recipe is perfect for the weekend as a treat. You can make the filling ahead of time and just whip-up some pancakes to serve.

Milk Tart Pancake Recipe

5 from 5 votes
Recipe by Irene Muller Course: DessertCuisine: South AfricaDifficulty: Easy
Prep time


Cooking time


Total time




  • 2 cups flour

  • pinch salt

  • 2 large eggs

  • 750 ml milk

  • 500 ml water

  • 20 ml vinegar

  • 1 tablespoon sunflower oil

  • 1 can condensmilk

  • 3 cups milk

  • 1/4 cup cornflour

  • 2 large eggs (separate egg yolks from egg whites)

  • pinch salt

  • 1 teaspoon vanilla essence

  • 2 tablespoon butter

  • cinnamon sugar


  • Sift the dry ingredients together.
  • Beat the eggs, milk, water and vinegar together.
  • Add the egg mixture to the dry ingredients and mix well.
  • Add the oil and mix. The mixture must look like smooth cream. If it looks to thick add more water.
  • Leave to stand for a few minutes.
  • Use a non-stick or slightly oiled frying pan.
  • Bake pancakes one at a time and stack.
  • Add the condensed milk and two of the three cups milk in a saucepan. Stir the mixture and let it heat slowly on medium setting hot plate.
  • Combine the remaining milk with maizena and add to the milk in a saucepan when the milk starts to simmer.
  • Whisk the egg yolks and when the mixture starts to becomes thick, add the egg yolks.
  • Keep stirring.
  • Add salt, vanilla and butter.
  • Whisk the egg whites until fluffy and fold into the mixture.
  • Stir carefully, remove from stove and leave to thicken further and let it cool.
  • Place spoons full of the milk tart filling in the pancake and roll up.
  • Sprinkle with cinnamon sugar. Serve with a wedge of lemon or lemon juice.


  • You can use the milk tart filling recipe to make a traditional milk tart with a pastry base.

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