Traditional South African Pancakes Recipe (Pannekoek)
Here's a delicious, foolproof 'Pannekoek' recipe straight from the kitchen of my late and great granny Julia. This precious heirloom must have churned out gazillions of cinnamon sugar pancakes by now. And it's still going strong! It's your quintessential 'church bazaar' pancake batter, designed for the quick and effortless production of soft (never tough!) pancakes that gracefully flip without tearing or sticking. It uses simple, cost-effective ingredients - no milk or butter needed.
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Equipment
- 1 large or medium frying or crepe pan
Ingredients
For the pancakes
- 4 eggs
- 1125 millilitre water
- 60 millilitre vinegar - 4 tablespoons
- 250 millilitre oil - neutral oil like sunflower, vegetable
- 600 grams all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon salt
For the cinnamon sugar
- 125 millilitre white sugar
- 2 tablespoons ground cinnamon
Instructions
- In a large bowl, whisk the eggs and water until the eggs are well broken up and evenly dispersed in the water. An electric hand mixer works well, but you can also use a balloon whisk.4 eggs, 1125 millilitre water
- Add the vinegar and oil to the egg mixture and beat until well combined.60 millilitre vinegar, 250 millilitre oil
- In a separate bowl, sift the flour, baking powder and salt together.600 grams all-purpose flour, 4 teaspoons baking powder, 1 teaspoon salt
- Sprinkle a third of the dry ingredients onto the wet ingredients and beat until incorporated. Repeat this process twice more with the remaining flour.
- Beat until you have a smooth batter that resembles thick cream. If you notice any pockets or lumps of flour, increase the speed and beat only until they disappear.
- Set the batter aside to rest for 15 minutes.
- Prepare the non-stick frying pan by adding a small amount of oil. Use a piece of kitchen paper to spread the oil around the pan, ensuring only a very thin layer remains. Keep the oiled paper handy in case you need to apply more later.
- Heat the pan over medium-high heat.
- Add a ladle of batter to the hot pan. As soon as the batter hits the pan, swirl it around to evenly distribute it to the edges. Work quickly before the batter settles.
- Still over medium-high heat, cook the pancake until the surface appears dull (with no shiny patches of batter) and the edges of the pancake start pulling away from the pan.
- Gently slide the spatula underneath the pancake up to the middle and quickly and confidently flip it over. Cook until the underside is light, golden brown with a few darker spots.
- Repeat for the remaining batter, regulating the heat as necessary. Cooked pancakes can be kept on a plate covered top and bottom with foil. Alternatively, place a plate over a saucepan of simmering water with the pancakes on top to keep warm.
- In a small bowl, combine the cinnamon and sugar, then sprinkle the mixture generously onto each pancake before rolling it up.125 millilitre white sugar, 2 tablespoons ground cinnamon
**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
Calories: 237kcal | Carbohydrates: 26g | Protein: 4g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 33mg | Sodium: 220mg | Potassium: 44mg | Fiber: 1g | Sugar: 5g | Vitamin A: 50IU | Vitamin C: 0.03mg | Calcium: 67mg | Iron: 2mg