Milk tart pancake pockets



Prep Time
Cook Time
4 - 6 People
Serves 2
Difficulty  0


  • 1 cup self-rising flour 
  • 1 tsp baking powder 
  • 1-2 tbsp sugar or sweetener 
  • pinch of salt 
  • 1 cup water or milk 
  • 1 tbsp oil
  • Cinnamon sugar to serve 
  • Air-fryer to bake 

Milk tart filling 

  • 1 1/2 cups soy milk or coconut milk
  • 1/3-1/2 cups sugar or syrup to sweeten 
  • 1 tsp vanilla extract 
  • 1/3-1/2 cup corn starch 
  • pinch of salt 

Milk-batter dipping 

  • 1 cup soy milk 
  • 1/4 cup corn starch 


  1. Mix the pancake batter and heat a small pan, add about 1/2 a cup of the batter to the pan and fry for 2-3 minutes and flip over so it cooks on the other side. Repeat with the rest of the batter, it makes roughly 3-4 servings. 
  2. For the filling: add the ingredients into the saucepan and mix well before turning down the heat, be sure to whisk while it cooks so it doesn’t clump up. Let it chill slightly. 
  3. Mix the dipping batter. Lay out the pancakes, add 2-3 tbsp of the Milk tart filling into the centre, fold in the edges, and roll up like a taco.
  4. Dip the pancake pocket in the milk-like batter and roll in cinnamon sugar. 
  5. Place on an air-fryer proof tray, and bake or air-fry or bake for 8-10 minutes until crispy!
  6. Serve with some whipped cream, ice cream, or a sprinkle of icing sugar.