Hello everyone
My culinary capabilities leave a lot of room for improvement but I'm not bad with baking or making sweet things. Luckily this one is pretty versatile and can be used as a savoury option as well - essentially like a crepe that you can fill with mince or veggies like a rotie.
South African Pancakes (Pannekoek)
Ingredients:
2 Large eggs
0,5 to 1 cup water depending on the consistency you need and how much it thickens as it stands
2 cups milk (500ml)
0,5 cup vegetable oil (don't use olive oil - it will be gross if you do but if you are making the sweet variety you probably could use coconut oil - I haven't tried that though)
2 cups cake wheat flour
Half a teaspoon salt
2 table spoons sugar (optional : for sweet version only)
1 to 2 teaspoons vanilla essence (optional : for sweet version only)
Let's make this!
Beat the eggs and milk together, then add the vegetable oil and mix. If using the sugar and vanilla, add this and mix. Mix the salt into the sifted flour and mix it in about two to three table spoons at a time mixing in between to get a smooth consistency.
Pour about two tablespoons of sunflower or vegetable oil into a cup and get out a clean basting brush (silicon ones are awesome for this purpose) - I've found this to be the best way to apply oil to the pan.
Heat your pan and apply oil evenly with the basting brush.
Check the consistency of the mixture as you may have to water it down slightly because it is bound to thicken up as it stands. Some people leave it in the fridge for 30 minutes to thicken before starting but I'm too impatient for that. I thin it down as necessary while I'm making them. You are aiming for it to be quite runny. This is more an art than a science and you kinda get the hang of the right consistency from trial and error more than measurements.
THE FIRST PANCAKE IS ALWAYS A FLOP
Spoon about three quarters of a ladel into the pan (again this varies on the size of your pan) and swirl it around to cover the pan. Watch the pancake for bubbles popping and carefully scoop the edges of the pancake away from the sides of the pan before flipping it with the spatula/egg lifter or if you're fancy (I'm certainly not) then flip it in the air and try to catch it with the pan. Try not to hit the ceiling with it.
I've also found that using the ceiling to test if spaghetti is aldente is a really bad idea and those marks never come off even if the spaghetti does. I've had a LOT of kitchen fails in my life. Luckily I've never set the place on fire (yet).
So once you've flipped it and it's beautifully golden brown on both sides, chuck it on a plate, sprinkle it with cinnamon sugar, a splash of lemon juice, golden syrup and then if you really want to be decadent...add a side serving of vanilla ice cream, edible glitter and chocolate sprinkles.
Kids and adults alike love these little rolls of heavenly delight. They are simple, use few ingredients and don't take long to make (or eat)...They aren't bad cold either so you can put them into lunch boxes (if there are any left over).
Enjoy.
Delicious, I make pannekoeken at home (I’m Dutch)
Hi @littlebee4
I think so many of the South African foods have Dutch origins, most of the early settlers here brought their recipes and they've stuck with us. It's kinda cool.
I hope you are well and having a great weekend.
Hi @andrastia
All well, hope you too 😊 thank you.
It’s indeed cool that they kept their recipes.
"THE FIRST PANCAKE IS ALWAYS A FLOP".
This really made me laugh, but it is so true...even if I use the best non-stick pan I can't get the first pancake to come out right. 😅
Although the oil in the mix helps, there is something about the first pancake.
When it is liquid like this in Venezuela we call it crepes (French dish) and the thicker mixture is panqueca, they are fluffier if you beat the egg whites separately.
You gave me the idea for dinner 😉
Hi Lisrl
It's crazy hey? I think it's like an old school curse or something but I've never managed to make a good first pancake, it almost always breaks, burns or doesn't cook evenly.
Yes, crepes is like the savoury version I think. I've never beat the egg whites separately, maybe I should try that sometime, I would think that they would rise a lot more then.
Hahaha we must put an end to that spell.
Yes, by beating the egg whites separately to achieve stiff peaks, the mixture is very, very fluffy. It is like another version
Looks like breakfast at your house is quite the treat!
Hi Kris
It can be, I occasionally break all the "good parent" rules and serve up dessert for breakfast. I'm quite sure that I'll pay for it in one way or another, but sometimes you just need that sweet kickstart to the day.
I hope you and the fam are well 🙂
Great idea. Desserts are always good for breakfast, and I also enjoy the occasional breakfast for dinner. A big omelet and bacon are good anytime!
I love pancakes! I make them the same way, but I usually fill them with sour cream and jam or nutella. Lemon juice, cinnamon and vanilla ice cream sounds so good, I will try pancakes that way. I'll also participate tomorrow. 😊 I love sweet food so much. 😊
Ooh jam and cream on pancakes is a great idea!
You and I are two peas in a pod - I could live on sweet food alone if I had my way 😁
Have a great day Jelena
Well, I think we've go that in common. ..especially in the kitchen!
Very well, although this does not only apply to pancake alone but to other foods too. You can only be lucky for ones first try out to be good!
I'll tell you a secret - I'm pretty impatient in most things, not just pancakes lol 🤣
I have NEVER been able to have a good quality first pancake - it's just a thing. My mom was a wise woman.
....in most things..? Now, that is impatience, really!😂
Pannekoek's for breakfast sounds like a totally legit thing right now...But damn it, no one around to make them for me. I could make them myself but it sounds like a lot of work and best left for someone else to do for me. 🤣
Just joking, I'm making Australian pannekoek's!
They are freaking awesome for breakfast! Or lunch!
I hope your Australian pannekoek is fantabulous 😄
Well, I'll let you know when I make them. Maybe over Easter weekend.
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