5.0 from 87 votes
Traditional South African Pancakes Recipe (Pannekoek)
Here's a delicious, foolproof 'Pannekoek' recipe straight from the kitchen of my late and great granny Julia. This precious heirloom must have churned out gazillions of cinnamon sugar pancakes by now. And it's still going strong! It's your quintessential 'church bazaar' pancake batter, designed for the quick and effortless production of soft (never tough!) pancakes that gracefully flip without tearing or sticking. It uses simple, cost-effective ingredients - no milk or butter needed.
Prep Time
10 mins
Cook Time
10 mins
resting time:
15 mins
Total Time
55 mins
Servings: 20 pancakes, or up to 25 pancakes in a medium-sized pan
Calories: 237 kcal
Course:
Dessert , Main Course , Breakfast , Snacks
Cuisine:
South African
Ingredients
For the pancakes
- 4 eggs
- 4½ cups (1125ml) water
- ¼ cup (63ml) vinegar 4 tablespoons and ½ teaspoon.
- 1 cup (250ml) oil neutral oil like sunflower, vegetable
- 4 cups (600g) All-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon salt
For the cinnamon sugar
- ½ cup (125ml) white sugar
- 2 tablespoons ground cinnamon
Instructions
- In a large bowl, whisk the eggs and water until the eggs are well broken up and evenly dispersed in the water. An electric hand mixer works well, but you can also use a balloon whisk.
- Add the vinegar and oil to the egg mixture and beat until well combined.
- In a separate bowl, sift the flour, baking powder and salt together.
- Sprinkle a third of the dry ingredients onto the wet ingredients and beat until incorporated. Repeat this process twice more with the remaining flour.
- Beat until you have a smooth batter that resembles thick cream. If you notice any pockets or lumps of flour, increase the speed and beat only until they disappear.
- Set the batter aside to rest for 15 minutes.
- Prepare the non-stick frying pan by adding a small amount of oil. Use a piece of kitchen paper to spread the oil around the pan, ensuring only a very thin layer remains. Keep the oiled paper handy in case you need to apply more later.
- Heat the pan over medium-high heat.
- Add a ladle of batter to the hot pan. As soon as the batter hits the pan, swirl it around to evenly distribute it to the edges. Work quickly before the batter settles.
- Still over medium-high heat, cook the pancake until the surface appears dull (with no shiny patches of batter) and the edges of the pancake start pulling away from the pan.
- Gently slide the spatula underneath the pancake up to the middle and quickly and confidently flip it over. Cook until the underside is light, golden brown with a few darker spots.
- Repeat for the remaining batter, regulating the heat as necessary. Cooked pancakes can be kept on a plate covered top and bottom with foil. Alternatively, place a plate over a saucepan of simmering water with the pancakes on top to keep warm.
- In a small bowl, combine the cinnamon and sugar, then sprinkle the mixture generously onto each pancake before rolling it up.
Cup of Yum
Nutrition Information
Calories
237kcal
(12%)
Carbohydrates
26g
(9%)
Protein
4g
(8%)
Fat
13g
(20%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
4g
Monounsaturated Fat
8g
Trans Fat
0.1g
Cholesterol
33mg
(11%)
Sodium
220mg
(9%)
Potassium
44mg
(1%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
50IU
(1%)
Vitamin C
0.03mg
(0%)
Calcium
67mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 20pancakes, or up to 25 pancakes in a medium-sized pan
Amount Per Serving
Calories 237
% Daily Value*
| Calories | 237kcal | 12% |
| Carbohydrates | 26g | 9% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 33mg | 11% |
| Sodium | 220mg | 9% |
| Potassium | 44mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 50IU | 1% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 67mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.