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Milktart Pancake Stack
Recipe by Claire Winstanley, photo courtesy of Expresso
Serves 8
2 cups Milk
¼ cup White Sugar
1 Cinnamon stick
2 Eggs
3 tablespoons Cornflour
3 tablespoons Flour
½ teaspoon Vanilla Extract
2 tablespoons Butter
1 pack (20 pieces) Frozen pancakes, defrosted at room temperature
1 cup Mixed dried fruit (apple,prune,pear,nectarine)
¼ cup pistachios, chopped
Cinnamon and Icing Sugar, for sprinkling
Heat the milk with the cinnamon stick to just under boiling point. Meanwhile, lightly beat the eggs with the sugar, then sift in the cornflour and flour.
Pour the hot milk onto this mixture, stirring rapidly. Return the mixture to the heat and cook gently, stirring until the mixture becomes thick. Continuous stirring is important to prevent the mixture from catching on the bottom of the pan and to prevent lumps.
Off the heat, add the vanilla essence and the butter. Stir well until the butter is melted.
Pour the mixture into a bowl to cool and place plastic wrap directly onto the surface of the mixture to prevent a skin forming.
To assemble the cake:
Place a pancake onto your cake stand or serving plate, spread a layer of cooled milktart mixture and sprinkle with cinnamon. Repeat until pancakes and mixture are finished. Top with dried fruit, pistachios and sprinkle with cinnamon and icing sugar.
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