Milk tart pancakes

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

Milk tart pancakes – The ultimate indulgence for a winter’s evening

Combine two of South Africa’s best desserts into one toothsome bite and you will be hooked for life!

Milk tart pancakes

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

Milk tart and pancakes are two of South Africa’s most iconic desserts. Combine these two delicious treats and you get milk tart pancakes, a delightful sweet bite that you do not want to miss!

So why have we not thought of this combination before? Deliciously creamy milk tart filling wrapped in a warm freshly baked pancake. Simply genius and perfect for a decadent indulgence on a winter’s evening.

This recipe includes the same milk tart filling we use for a traditional milk tart baked in a crust. You can prepare the milk tart filling ahead of time and keep it for later when you are ready to flip a few pancakes. When you have baked the pancakes, simply place the filling in the pancakes and roll them up.

Prepare this delightful dessert once and you will be hooked. It is super addictive! Wrap yourself in a cosy blanket, close to a crackling fire in the fireplace and smack your lips together as you enjoy these tasty pancakes.

Milk tart pancakes recipe

5 from 1 vote
Recipe by Irene Muller Course: DessertCuisine: South AfricanDifficulty: Easy
Prep time


Cooking time


Total time




  • Pancakes
  • 2 cups 2 flour

  • 1 pinch 1 salt

  • 2 large 2 eggs

  • 750 ml 750 milk

  • 500 ml 500 water

  • 20 ml 20 vinegar

  • 1 tablespoon 1 sunflower oil

  • Milk tart filling
  • 1 can 1 condensed milk

  • 3 cups 3 milk

  • ¼ cup ¼ cornflour

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

  • 1 pinch 1 salt

  • 1 teaspoon 1 vanilla essence

  • 2 tablespoons 2 butter

  • cinnamon sugar


  • Pancakes
  • 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 too thick, add more water.
  • Leave to stand for a few minutes.
  • Use a non-stick or slightly oiled frying pan.
  • Bake the pancakes one at a time and stack.
  • Milk tart filling
  • 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 cornflour 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 the salt, vanilla and butter.
  • Whisk the egg whites until fluffy and fold into the mixture.
  • Stir carefully, remove from the stove and leave to thicken further and then allow to cool.
  • Place spoonfuls of the milk tart filling in the pancakes 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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