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I’m sharing a fail-proof pancake recipe with you today. It’s handwritten in one of my recipe books with the heading “kannie-flop pannekoek”. So you better believe when I tell you that this traditional South African Pancake recipe is easy to follow and so tasty you’re going to want to make more!
What is Pannekoek?
Pannekoek, sometimes also referred to as Pancakes or pannenkoek, originated from the Netherlands. Many people confuse pannekoeke with crêpes, and in some cases with the American Pancake, which are traditionally thicker.
What is the difference between a Pannekoek and Crepe?
According to Chowhound, they both usually start as flour-based batters enriched with milk and eggs. This batter is then poured onto a skillet, griddle, or pan and cooked until firm enough to roll or flip. The main difference is that pancake batter has a raising agent in it, such as baking powder or baking soda, and crepe batter does not. This means that pancakes are thicker and fluffy while crêpes are thin and flat.
What is the difference between a Traditional South African Pancake and an American Pancake?
American-style pancakes are also made from a flour-bases batter enriched with milk and eggs. They are often referred to as hotcake, griddlecake or flapjack. The end product is comparable to the South African crumpet, or plaatkoekie. It’s thick and fluffy and almost always served with a good spread of butter, golden syrup and a variety of other toppings. This pancake recipe delivers thin and fluffy pancakes.
Savoury Pancake Fillings
Although traditionally served as cinnamon and sugar pancakes, many families have adopted this dish to become a quick and easy dinner option.
With a variety of fillings to choose from, the leftover pancake batter is then used to make enough pancakes for dessert.
Below are a few savoury pancake fillings for you to try out:
- Minced Beef Curry
- Chicken Pancakes
- Creamy smoked haddock and prawn pancakes
- Cheesy pancakes with ham and leeks
- Creamy chicken and mushroom crispy pancakes
Sweet Pancake Fillings
Traditional South African pannekoek is generously sprinkled with cinnamon sugar and at times a dash of fresh lemon juice.
What’s magical about these pannekoeke is that you can do as much or as little to them as you want. Below are a few of our favourites for you to try out:
- Cinnamon and Sugar
- Mint ice-cream
- Fruit compote
- Stewed apples with granola
- Sliced bananas and caramel
- Fresh strawberries and cream
- Cherry and Cream-cheese filling
- Peppermint crisp dessert-like filling
- Brownies and Ice-cream. (we highly recommend you try out the chocolatey mix from Hunter Gatherer)
The possibilities are endless!
How to make pannekoek – the best pancake recipe
You only need one bowl for this recipe. And in less than 8 minutes the batter will be ready to rest.
Firstly, add all the wet ingredients (eggs, water and oil) in a bowl and mix with an electric beater for about 3 minutes. Next, sift the dry ingredients (flour, salt and baking powder) and beat for another 3 minutes until the batter is smooth.
Now, it’s not compulsory for you to let the pancake batter rest, but most recipes I have seen require a rest period of at least 20 minutes. If you can spare more then I recommend at least 30-40 minutes. (I always stretch it for an hour). Ideally, refrigerate during this time.
Why should I let my pancake batter rest?
A rest of at least five minutes allows for the even hydration of the batter. It allows for the gluten in the flour to relax and the starch grains to swell. The result? The pancakes will be light and fluffy!
Once the resting time is over, Place a large 12-inch skillet over medium heat. I usually prepare it with a light spray of oil.
Hot tipSometimes the batter may have thicken during the resting period, simply add about 1/4 cup of water and stir through before baking.
Now, gently pour about half a cup of the batter into the centre of the pan while swirling the pan around to coat it evenly.
Once bubbles begin to form and the bottom is golden, flip and cook the other side. Don’t overcook, but just enough so that it’s golden brown. Roughly 30-40 seconds per side.
Continue with the remaining batter.
In a small bowl, combine cinnamon and sugar. Squeeze a little lemon juice on the pancake if you wish and sprinkle with cinnamon sugar. Roll it up and serve immediately.
What are you waiting for? Give this pannekoek resep a go!
Looking for similar recipes? See below:
- 3 Eggs
- 3 cups Water
- 2 tbsp Oil
- 2 cups Flour
- 1 tsp Salt
- 3 tsp Baking Powder
- Add all the wet ingredients (eggs, water and oil) in a bowl and mix with an electric beater for about 3 minutes.
- Sift the dry ingredients (flour, salt and baking powder) and beat for another 3 minutes until the batter is smooth.
- Let the batter rest for at least 20 minutes.
- Place a large 12-inch skillet over medium heat. I usually prepare it with a light spray of oil.
- Gently pour about half a cup of the batter into the centre of the pan while swirling the pan around to coat it evenly.
- Once bubbles begin to form and the bottom is golden, flip and cook the other side. Don't overcook, but just enough so that it's golden brown. Roughly 30-40 seconds per side.
- In a small bowl, combine cinnamon and sugar. Squeeze a little lemon juice on the pancake if you wish and sprinkle with cinnamon sugar. Roll it up and serve immediately.
Looking for more inspiration?
Until next time!
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