I’m sharing the easiest foolproof South African Pannekoek recipe today! Deliciously addictive, these thin crepes, usually served with loads of cinnamon and sugar, is a firm favourite South African treat.
This recipe is very easy and one of our family’s best-loved recipes. I don’t think it’s possible to count how many times over we have used this recipe in the last three decades. From my early childhood I remember the fun of church bazaars and school fetes. Where the waft of cinnamon sugar literally pulls you towards the stand, for a tray of freshly baked pannekoek. This South African Pannekoek is THAT kind of recipe. Therefore, this batter is great to make in bulk when you need to feed a whole army.
With a pinch of nostalgia added for good measure…
What is a Pannekoek?
Isn’t Afrikaans just such a fun language?
Pannekoek (afrikaans for pancakes) is a bit different from the US pancake versions. South African Pannekoek is a thinner batter, poured and spread out in a hot pan and cooked on both sides into a thin crepe. However, it is slightly thicker than the French version. It’s easy to fill pannekoek with all sorts of delicious things, from sweet to savoury. For example, in this recipe I filled my pannekoek with Spiced Caramelized Nectarines – to die for!
The South African Pannekoek way is with plenty of cinnamon sugar, melted into the rolled up pannekoek with a dash of fresh lemon juice.
How To Make South African Pannekoek
First off, this is an easy one bowl pannekoek recipe that takes no effort at all.
You simply add all the wet ingredients (water, eggs, lemon juice and oil) in a bowl with an electric hand mixer at the ready.
Next you just add the flour and baking powder little by little while beating with the electric mixer until the batter is smooth.
Lastly, and I never really know how much you need, but I keep a little water on hand to thin out the batter before I scoop about a ladle full into a hot non stick pan.
Tilt the pan when you pour the batter in, to spread it out all over the pan. Once the pancake batter starts pulling away from the sides, with bubbles in the batter on top, it’s ready to flip and cook for a few more seconds.
Serve with cinnamon sugar and see how long they’ll last. NOT LONG!
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