• 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 to thick add more water.
• Leave to stand for a few minutes.
• Use a non-stick or slightly oiled frying pan.
• Bake pancakes one at a time and stack.

For the 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 corn flour 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 salt, vanilla and butter.
• Whisk the egg whites until fluffy and fold into the mixture.
• Stir carefully, remove from stove and leave to thicken further and let it cool.
• Place spoons full of the milk tart filling in the pancake and roll up.
• Sprinkle with cinnamon sugar. Serve with a wedge of lemon or lemon juice.