South African Pannekoeke | Pancakes
Large, thinly rolled pancakes filled with cinnamon sugar. An absolute quick-fix treat!
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Servings: 10 pannekoeke
Equipment
- 1 mixing bowl
- 1 large nonstick frying pan
- 1 spatula
- 1 whisk
Ingredients
Pannekoeke Batter
- 2 large eggs
- 1 tsp vanilla essence optional, see note 1
- 2 cups milk or 500 ml milk
- ½ cup or 125 ml water see note 2
- 2 cups cake flour or all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 3 tbsp butter melted, or vegetable oil
Cinnamon-Sugar
- ½ cup sugar white or light brown
- 1 tbsp cinnamon as per personal preference
Instructions
- In a large mixing bowl, add the eggs and vanilla essence, whisk until well combined.
- Add the milk and water, and whisk until well combined.
- In a separate bowl, mix the flour, baking powder and salt together. Gradually add the dry ingredients to the wet ingredients whilst whisking. Whisk until well combined with minimal to no flour pockets left. Add melted butter or vegetables oil and whisk until roughly combined. Note: if you'd like to yield a smoother result, allow the batter to rest in the fridge for 30 minutes prior to making the pancakes.
- Bring a large nonstick frying pan to a medium-high heat. Prep 3 plates (one for rolling, one for stacking the rolled pancakes and one to cover the rolled pancakes - ensuring they stay warm and don't dry out). Prep the cinnamon-sugar mixture and set aside.
- Line the frying with cooking spray (optional). Pour approx. 1/3 cup batter into the pan, swirling the batter, ensuring it covers the base of the pan. Cook until the batter pulls away from the edges, flip and cook for another few seconds. Flip one last time, transfer to a plate and sprinkle over the cinnamon-sugar. Roll up and place on a fresh plate and cover with the remaining plate.
- Enjoy as is or go the extra step and pour over fresh cream and a dash of lemon juice. Too tasty!
Video
Notes
Note 1 Vanilla Essence: adding vanilla essence is option as you might want to make pancakes with savoury fillings, omit if this is the case.
Note 2 Water: adding water will deliver a chewier pancake, if this is something you don't like than feel free to substitute the water with milk.
Note 3 Storage: pancakes freeze really well. Place in an double lined Ziplock bag with plastic in between each pancake. I would also refrain from adding the cinnamon-sugar sprinkle prior to freezing. Freeze up to 3 months.