Pancakes aka pannekoek is a traditional South African treat that is often baked when it rains and a favorite treat during food markets or sport events. It is similar to the French crépe, although not exactly the same, but also not the American pancakes(which we call flapjacks or crumpets). It is something you just have to try!

The word pannekoek comes from the way it is baked- a cake(koek) in a pan. Pancakes are traditionally served with cinnamon sugar, although there are different fillers- sweet and salty, that one can try. Some ideas: mayo chicken, saucy mincemeat, bananas and caramel, Nutella and cream etc.

Now, onto how to make pancakes aka pannekoek! (Find a printable recipe card right at the end of the post.)

This is a large recipe. It can be halved. Beat 4 eggs, 5 cups of water, 1/4 cup of white vinegar, 1 cup of vegetable oil and a pinch of salt together. Then add 4 cups of plain cake flour with 4 teaspoons of baking powder. Beat well until the batter is runny. Add more water if necessary. Be VERY careful with the vinegar because if you add too much it will taste terrible. (The vinegar is necessary because it keeps the pancake moist without being rubbery.)

Use a non-stick pan with a large base. (There are sometimes pancake pans available at supermarkets, we have not bought one as of yet, similar to THIS one.) The pan must be quite hot too. When pouring the batter, swirl the pan so that it covers the full base of the pan. It should be a very thin layer too. Let it bake for a few minutes until you see tiny holes appear as seen below:

Flip the pancake and bake the other side for a few minutes until brown. Do not over bake as it could become rubbery then. Mix sugar and cinnamon(the mix should be a light brown) and sprinkle it onto a plate. I use an empty sprinkles holder, works great.

Place the hot pancake on the sugared plate and sprinkle more sugar on top. Place the next pancake on top of this one and continue until all are baked. Placing it on top of each other with cinnamon sugar “layers” helps to melt the sugar and keeps it soft too.

Serve the pancakes rolled up and still hot! Yummy!

Enjoy traditional South African pancakes or pannekoek the next time it is rainy weather!

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Yield: 2 dozen

Pancakes/Pannekoek

Print

Traditional South African pancakes, similar to French crepé served with cinnamon sugar.

Prep Time 5 minutes

Cook Time 35 minutes

Total Time 40 minutes

Ingredients

• 4 eggs
• 4 cups of plain cake flour
• 5 cups of water
• 4 teaspoons of baking powder
• pinch of salt
• 1/4 cup of white vinegar
• 1 cup of vegetable oil
• Cinnamon sugar(mix 1 teaspoon of cinnamon with 1 cup of sugar)

Instructions

1. Beat the eggs, water, vinegar, oil and salt together.
2. Add the flour and baking powder and beat well.
3. Pour batter into a shallow pan and bake a few minutes on both sides.
4. Sprinkle cinnamon sugar on the pancake.

Notes

Do not overbake as the pancake can become rubbery. Be careful with the vinegar as it might taste sour if you add too much.