South African pancakes (pannekoek)

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, people 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).

Ingredients

  • 4 extra large eggs
  • 2 tablespoons (30 ml) oil
  • 1 tablespoon (15 ml) brandy
  • 1¼ cups (300 ml) water - see notes below
  • 1 teaspoon (5 ml) salt
  • A dash of nutmeg (optional)
  • 2 cups (500 ml or 240 g) flour
  • 1 teaspoon baking powder (optional, to give it a lighter texture)

Method

  1. Mix ingredients in blender, except for the baking powder. Let it rest for an hour.
  2. Heat a heavy 20 cm pan.
  3. Add and mix the baking powder at the last moment, when the pan is warm enough, and you are ready to start.
  4. Scoop a laddle-full of mixture into the lightly greased pan. It will sizzle if the pan is warm enough.
  5. Turn over the pancake so it can cook on the other side as well.
  6. Sprinkle cinnamon sugar over it, roll up, and serve warm.

Notes

Pannekoek is at its best when the sugar starts to melt. You can try it with a wee bit of lemon juice as well.

Depending on the size of your eggs and the type of flour you use, you may need more than 300 ml water. If you're not quite sure whether the batter is too runny, too thin, or just right, bake a test pancake and add water if it comes out too thick.