South African Pannekoek (Pancakes) - aninas recipes (2024)

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South African Pannekoek (Pancakes)

Anina January 28, 2020 baking 8 Comments

I’m sharing the easiest foolproof South African Pannekoek recipe today! Deliciously addictive, these thin crepes, usually served with loads of cinnamon and sugar, is a firm favourite South African treat.

South African Pannekoek (Pancakes) - aninas recipes (1)

This recipe is very easy and one of our family’s best-loved recipes. I don’t think it’s possible to count how many times over we have used this recipe in the last three decades. From my early childhood I remember the fun of church bazaars and school fetes. Where the waft of cinnamon sugar literally pulls you towards the stand, for a tray of freshly baked pannekoek. This South African Pannekoek is THAT kind of recipe. Therefore, this batter is great to make in bulk when you need to feed a whole army.

With a pinch of nostalgia added for good measure…

South African Pannekoek (Pancakes) - aninas recipes (2)

What is a Pannekoek?

Isn’t Afrikaans just such a fun language?

Pannekoek (afrikaans for pancakes) is a bit different from the US pancake versions. South African Pannekoek is a thinner batter, poured and spread out in a hot pan and cooked on both sides into a thin crepe. However, it is slightly thicker than the French version. It’s easy to fill pannekoek with all sorts of delicious things, from sweet to savoury. For example, in this recipe I filled my pannekoek with Spiced Caramelized Nectarines – to die for!

The South African Pannekoek way is with plenty of cinnamon sugar, melted into the rolled up pannekoek with a dash of fresh lemon juice.

South African Pannekoek (Pancakes) - aninas recipes (3)

How To Make South African Pannekoek

First off, this is an easy one bowl pannekoek recipe that takes no effort at all.

You simply add all the wet ingredients (water, eggs, lemon juice and oil) in a bowl with an electric hand mixer at the ready.

Next you just add the flour and baking powder little by little while beating with the electric mixer until the batter is smooth.

Lastly, and I never really know how much you need, but I keep a little water on hand to thin out the batter before I scoop about a ladle full into a hot non stick pan.

Tilt the pan when you pour the batter in, to spread it out all over the pan. Once the pancake batter starts pulling away from the sides, with bubbles in the batter on top, it’s ready to flip and cook for a few more seconds.

Serve with cinnamon sugar and see how long they’ll last. NOT LONG!

South African Pannekoek (Pancakes) - aninas recipes (4)

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Print Recipe

South African Pannekoek (Pancakes)

An easy and foolproof South African Pannekoek (Pancake) recipe, a real South African treat served with cinnamon sugar and fresh lemon.

South African Pannekoek (Pancakes) - aninas recipes (13)

Votes: 19
Rating: 3.53
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Course After dessert treat, dessert
Cuisine South African
Prep Time 10 min
Cook Time 30 min
Servings

pancakes

Ingredients

  • 2 large eggs
  • 3 cups water
  • 1/2 cup cooking oil
  • 1 teaspoon lemon juice
  • 2 cups flour
  • 2 teaspoons baking powder
  • pinch salt
  • cinnamon sugar to serve
  • fresh lemon to serve
Course After dessert treat, dessert
Cuisine South African
Prep Time 10 min
Cook Time 30 min
Servings

pancakes

Ingredients

  • 2 large eggs
  • 3 cups water
  • 1/2 cup cooking oil
  • 1 teaspoon lemon juice
  • 2 cups flour
  • 2 teaspoons baking powder
  • pinch salt
  • cinnamon sugar to serve
  • fresh lemon to serve

South African Pannekoek (Pancakes) - aninas recipes (14)

Votes: 19
Rating: 3.53
You:

Rate this recipe!

Instructions

  1. Add all the wet ingredients (water, eggs, lemon juice and oil) in a bowl with an electric hand mixer at the ready. Give it a quick beat with the mixer until all the wet ingredients are incorporated.

  2. While beating, slowly add the flour and baking powder, and mix until smooth shiny batter. Add salt and mix through.

  3. Keep a cup of water at your side once you start baking. You can add small amounts to the batter as you go. This just thins the batter out before you bake.

  4. Heat a non stick pan on medium heat. The pan should be hot, but the heat must not be otherwise you can burn the bottom of your pancake before it's cooked through.

  5. Scoop about a ladle full into a hot non stick pan.

  6. Tilt the pan when you pour the batter in, to spread it out all over the pan. Place back on medium heat. Once the pancake batter starts pulling away from the sides, with bubbles in the batter on top, it's ready to flip and cook for a few more seconds on the other side.

  7. Once cooked, transfer to a plate and generously sprinkle with cinnamon sugar. Roll the pancake from one side and cover until you have a stack.

  8. Serve with fresh lemon juice.

Recipe Notes

Top tip: Put a few plain pancakes aside and keep in the fridge to use for a lunch with a delicious savoury filling.

If you have smallish eggs, add one more egg to the batter to help settle in the pan and to reduce cracking.

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About The Author

South African Pannekoek (Pancakes) - aninas recipes (18)

anina

Food blogger, Recipe Developer, Food Stylist and Photographer currently living the slow life in Cape Town, South Africa. I love to share easy and delicious recipes the whole family would enjoy.

South African Pannekoek (Pancakes) - aninas recipes (2024)

FAQs

What is the secret of amazing pancakes? ›

Don't use cooking fat - This is the real secret to the technique. If you want those perfect edge to edge golden brown tops and bottoms on your pancakes leave the pan totally dry. No butter, no cooking oil, no nothing.

Why do you put cream of tartar in pancakes? ›

Without cream of tartar, the meringue wouldn't be as strong, which may result in pancakes that aren't as tall and fluffy as they could be,” she mentions. “Or you'd have a batter that weeps or begins to separate while it waits for its turn on the griddle.”

Why are my pancakes flat and not fluffy? ›

A flat pancake is usually the result of the batter being too wet. This is because there isn't enough strength from the flour to trap the bubbles produced by the baking soda. This recipe produces a good viscosity but sometimes it's hard to replicate quantities exactly.

Why do restaurant pancakes taste better than homemade? ›

Restaurants use better quality ingredients

Restaurants tend to use real, farm-fresh eggs and real milk when making their pancakes, which as you might guess, adds to a richer, higher-quality eating experience.

What are three things that are discouraged when making pancakes? ›

7 Mistakes You're Making With Your From-Scratch Pancakes—and How to Avoid Them
  • Not Measuring Carefully.
  • Over-Mixing the Batter.
  • Over-Greasing the Pan.
  • Forgetting to Preheat the Skillet.
  • Not Measuring Out Batter for Each Pancake.
  • Impatiently Flipping.
  • Not Keeping Pancakes Warm.
Sep 28, 2022

How does Gordon Ramsay make perfect pancakes? ›

Instead of using a boxed pancake mix, Gordon mixes his own ratio of flour, milk, and eggs with a whisk before letting it sit for about 15 minutes to thicken. Then, using a hot nonstick pan and cooking spray, he'll spoon about a ladle full of the pancake batter mixture onto the center of the pan.

Why are restaurant pancakes so fluffy? ›

The secret to fluffy restaurant style pancakes? Buttermilk! The acid in the buttermilk reacts to the leavening agents in the pancake batter, creating air bubbles that make the pancakes tall and fluffy. It's a simple switch that makes all the difference.

Why do you put milk instead of water in pancakes? ›

Can I Use Water Instead of Milk in Pancakes? Milk adds both flavor and texture to pancake batter, so if you are looking to make pancakes without milk, a simple swap to water doesn't always do the trick. For pancakes made without milk, you'll want to add some flavor through melted butter and vanilla extract.

Why do you put coins in pancakes? ›

However, it's not as tasty as you think, as they add small objects (after they've been thoroughly cleaned of course) such as buttons, rings, and coins. Each object has a special meaning, for example, if you find a shiny coin in your pancake, you're deemed very lucky and will end up rich!

What happens if I use baking soda instead of baking powder in pancakes? ›

However, if you're in a pinch, the substitution is one teaspoon baking soda equals three teaspoons baking powder. Baking soda is also much stronger than baking powder and, by trying to provide enough leavening, you may wind up with an unpleasant metallic, salty taste in the final baked product.

What is a substitute for cream of tartar in pancakes? ›

You can use 1.5 teaspoons (6 grams) of baking powder to replace 1 teaspoon (3.5 grams) of cream of tartar. This substitution is ideal because it can be used in any recipe without modifying the taste or texture of the final product.

What happens if you add an extra egg to pancake mix? ›

Eggs also give the batter additional, richer flavor from the yolk fat. If you add too many eggs, you'll have “pancakes” that look more like custard or crepes. When you don't add enough eggs, the cakes will be drier and tougher.

Does adding more baking powder make pancakes fluffier? ›

Baking powder (double acting) provides two rises: The first occurs when the baking powder comes into contact with a liquid, the second when it's exposed to heat. Too much baking powder will create a very puffy pancake with a chalky taste, while too little will make it flat and limp.

How long should you leave pancake batter to rest? ›

A – If you are going to let your batter rest, leave it for at least 30 minutes in the fridge. If you've got time, leave it for longer – even overnight in the fridge. Some say that there is no point in letting the batter rest and there's certainly no harm in using it straight away. Go ahead if you're in a rush.

How to get perfect pancakes every time? ›

Other Tips For Making Perfect Pancakes
  1. Even though it's a pain, it's important to mix the dry ingredients and the wet ingredients in separate bowls before combining them.
  2. Let the batter rest 5 to 15 minutes before cooking.
  3. For really light and fluffy pancakes, separate the eggs.
Jan 18, 2023

What makes pancakes fluffy and helps them rise? ›

Pancakes and waffles typically both contain baking soda, which causes them to rise. As soon as the baking soda is combined with the wet ingredients (which contain an acidic ingredient, like often buttermilk), it starts producing carbon dioxide gas bubbles that cause the batter to rise.

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