After the disastrous Msemmen incident,
when I effectively boiled the poor yeast to its death, I was glad to have
gotten such a simple recipe for a pancake. I’m not quite sure what the
difference is between the South African Pannekoek. I mean except for one such as Msemmen – all the
‘traditional pancakes’ do have a common base that usually consists of slightly
varying base (egg/flour/milk and sometimes water/butter).
Anyhow, keeping true to the spirit of
the challenge, I found one or two ‘South African’ Pannekoek recipes on the
internet (here
and here). Both of the recipe was extremely simple (and surprisingly
lacked butter/oil) and instead had a spread made up of lemon, cinnamon, butter
and sugar to flavour the simple pancake!
I followed the challenge, and mixed the
two a little and served them with sliced bananas! Despite the simplicity of the
recipe, the cinnamon spread is extremely addictive and delectable and paired
perfectly with the slightly savory pancake. Nothing was too overwhelming or buttery
but instead a light, si
I’ll definitely be making this one
again, especially when I’m pressed for time or lacking energy, and top it with
frozen bananas or coconut flakes!
South
African Pannekoek
(Makles 7 -8 large pancakes, the recipe
said 4 servings… but with two boys I barely had enough for myself!)
For
the pancake:
1 1/2 cup of all-purpose flour
1 cup of milk
1 cup of water
1 egg
1/4 teaspoon of salt
1/4 teaspoon of baking powder
For
the Cinnamon Spread:
2 tablespoon of butter (easier if
softened)
4 tablespoon of sugar
1/2 table spoon of cinnamon
1/2 teaspoon of lemon
- In a large bowl mix all the ingredients for the pancake until there are no lumps and leave it stand whilst you prepare the cinnamon spread
- Blend the ingredients for the cinnamon spread until it is well mixed and have it ready next to the plates
- Heat a non-stick pan in medium-high heat and glaze with either butter or vegetable oil
- Scoop around 1/4 cup of batter onto the pan and swirl it around to cover the bottom of the pan completely
- As it is a thin pancake, it’ll be ready to flip in around 1-2 minute (you’ll be able to see as the batter stops being runny on the top)
- Flip and heat until golden (if the first side is slightly less brown- feel free to flip back and cook a little more)
- Place the pancake on the plate and spread a thin layer (or thick) of the cinnamon spread letting the butter melt on top
- Begin to stack the pancakes remembering to layer each time with the amazing cinnamon spread (or you can also roll the pancakes)
- Top if you’d like with sliced bananas, coconut flakes, seeds & nuts or if you’re feeling really indulgent a big scoop of ice-cream.