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


  1. Mix ingredients in blender.
  2. Let it rest for a few minutes while you heat a heavy 16 to 20 cm pan.
  3. Scoop a laddle-full of mixture into the lightly greased pan.
  4. The pan is warm enough if the mixture sizzles when it comes into contact with the pan.
  5. Flip the pancake so it can cook on the other side as well.
  6. 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.