Naartjie milk tart pannekoek

South African 20 Mins Prep · 20 Mins Cook

1. Place 1 egg, 275ml milk, vinegar, sunflower oil, flour, baking powder and ¼ tsp sea salt in a blender. Blitz until smooth. It should be thin and pourable; add extra milk or water, if needed. Cover the batter and let it rest for 15 minutes.
2. Meanwhile, in a large bowl whisk together the egg yolk, sugar, corn starch, ¼ tsp salt, vanilla, cinnamon and just enough milk to form a smooth paste. Place the remaining milk in a saucepan and bring to the boil. Slowly pour the hot milk into the egg yolk paste while whisking, then return the mixture to the stove and cook it over a medium heat while stirring constantly. The filling is ready when it has a thick consistency.
3. Zest the clementine into the custard. Cover the surface with cling film and set aside to cool. Slice the clementine into wedges for serving.
4. Heat a non-stick frying pan over a medium heat and grease with cooking spray. Pour 60ml of batter into the pan, tilting the pan in a circular motion to spread it thinly and evenly.Cook for approx. 1 minute, or until the edges begin to lift and the bottom is lightly golden. Flip and cook the other side for 30 seconds. Repeat with the remaining batter. Stack the pannekoek on a plate and cover them with a clean kitchen towel to keep warm.
5. Spread a generous spoonful of the milk tart filling thinly over the surface of a pannekoek, then roll the pannekoek tightly or fold it into quarters. Repeat with the remaining pannekoek and milk tart filling. Sprinkle over some cinnamon.
6. Serve the pannekoek with the clementine wedges on the side.

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