Pannekoek is similar to crepe. It should not be too thick, and is at it's best when covered in a layer of cinnamon-sugar.
In a country that tends to get droughts, you celebrate rainfall – which is why South Africans love eating pancakes when its cold and raining. In fact, cold damp weather is know as pancake-weather.
It should not confused with plaatkoekies (pikelets or Scottish pancakes).
- 2 cups (500 ml) flour
- 2 cups (500 ml) water (if you have soda water, use it to make it lighter)
- 2 tablespoons (30 ml) oil
- 1 tablespoon (15 ml) brandy
- 4 eggs
- 1 teaspoon (5 ml) salt
- Mix ingredients in blender.
- Let it rest for a few minutes while you heat a heavy 16 to 20 cm pan.
- Scoop a laddle-full of mixture into the lightly greased pan.
- The pan is warm enough if the mixture sizzles when it comes into contact with the pan.
- Flip the pancake so it can cook on the other side as well.
- Sprinkle cinnamon sugar over it, roll up and serve warm.
Pannekoek is at its best when the sugar starts to melt. You can try it with a wee bit of lemon juice as well.