South African Pannekoek (Pancakes)
An easy and foolproof South African Pannekoek (Pancake) recipe, a real South African treat served with cinnamon sugar and fresh lemon.
South African Pannekoek (Pancakes) An easy and foolproof South African Pannekoek (Pancake) recipe, a real South African treat served with cinnamon sugar and fresh lemon. |
| Servings | Prep Time |
| 15pancakes | 10min |
| Cook Time |
| 30min |
|
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Ingredients
- 2large eggs
- 3cups water
- 1/2cup cooking oil
- 1teaspoon lemon juice
- 2cups flour
- 2teaspoons baking powder
- pinch salt
- cinnamon sugarto serve
- fresh lemonto serve
Instructions
- Add all the wet ingredients (water, eggs, lemon juice and oil) in a bowl with an electric hand mixer at the ready. Give it a quick beat with the mixer until all the wet ingredients are incorporated.
- While beating, slowly add the flour and baking powder, and mix until smooth shiny batter. Add salt and mix through.
- Keep a cup of water at your side once you start baking. You can add small amounts to the batter as you go. This just thins the batter out before you bake.
- Heat a non stick pan on medium heat. The pan should be hot, but the heat must not be otherwise you can burn the bottom of your pancake before it’s cooked through.
- 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. Place back on medium heat. 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 on the other side.
- Once cooked, transfer to a plate and generously sprinkle with cinnamon sugar. Roll the pancake from one side and cover until you have a stack.
- Serve with fresh lemon juice.
Recipe Notes
Top tip: Put a few plain pancakes aside and keep in the fridge to use for a lunch with a delicious savoury filling.
If you have smallish eggs, add one more egg to the batter to help settle in the pan and to reduce cracking.