For The Pancakes:

• Sift the flour and salt together in a large mixing bowl.
• In a separate bowl, whisk the eggs, milk, water, and vinegar together
• Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
• Stir in the oil and mix well. The batter should have a smooth, creamy consistency. If too thick, add a little more water.
• Let the batter rest for a few minutes. (The longer it rests, the better the batter becomes)
• Heat a non-stick or lightly greased frying pan over medium heat.
• Pour a small amount of batter into the pan, swirling to coat the base evenly. Cook until bubbles form, then flip and cook the other side.
• Repeat with the remaining batter, stacking the pancakes as you go.

For the Milk Tart Filling:

• In a saucepan, combine the condensed milk and 2 cups of the milk. Heat over medium heat, stirring occasionally.
• In a small bowl, mix the remaining 1 cup of milk with the cornflour until smooth.
• Once the milk mixture starts to simmer, add the cornflour mixture, stirring constantly.
• When the mixture begins to thicken, whisk the egg yolks and slowly stir them into the custard.
• Continue stirring, then add the salt, vanilla essence, and butter.
• In a separate bowl, whisk the egg whites until soft peaks form. Gently fold them into the custard mixture.
• Remove from heat and allow the filling to cool and thicken further.

To Assemble:

• Spoon generous amounts of the milk tart filling onto each pancake.
• Roll up the pancakes and place them on a serving plate.
• Sprinkle with cinnamon sugar and serve with a wedge of lemon or a drizzle of lemon juice.

Enjoy your delicious Milk Tart Pancakes!