Traditional South African recipe for Pannekoek – a sweet treat served with cinnamon sugar

Ingredients
2 large eggs
3 cups water
1/2 cup cooking oil
1 teaspoon lemon juice
2 cups flour
2 teaspoons baking powder
pinch salt
cinnamon sugar to serve
fresh lemon to serve

How to
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 lunch with a delicious savoury filling.

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Recipe provided by Anina’s Recipes – a food blog by Anina Meyer.