I know technically I should be calling these crepes, but here in South Africa, these rolled-up sugary beauties are called pancakes or pannekoek. This recipe is for traditional South African Pancakes with Cinnamon Sugar and a good squeeze of lemon juice.
These are not thick fluffy American pancakes because we actually call those crumpets here in South Africa! Pannekoeks are thin pancakes and are a popular sweet treat all around South Africa and can be found on menus, at markets but mostly in homes! That’s where most of my pancake memories come from, my mom making Sunday afternoon pancakes.
If you love trying out new dessert recipes, then you have to have a look at this South African recipe for Malva Pudding or this recipe for Milktert.
Ingredients
To make these delicious cinnamon pancakes you will need the simple ingredients listed below. Remember to always use fresh ingredients when baking.
- Extra-large eggs
- Cake flour
- Unsalted butter
- Sugar
- Salt
- Cinnamon sugar
- Lemon juice
Unsalted butter – Choose to use unsalted butter when baking and then adjust the salt in the recipe. Using salted butter and then adding salt can result in pancakes that are just a little too salty.
Sugar – this recipe uses white granulated sugar.
Cinnamon sugar – I make my cinnamon sugar and keep it in a clean glass jar. Just mix ½ cup of granulated white sugar and two teaspoons of ground cinnamon. Adjust the cinnamon to your taste if needed.
Lemon juice – I always prefer freshly squeezed lemon juice to bottled lemon juice, which can have a harsh artificial flavor. Fresh is always best!
See the recipe card for quantities.
Instructions
Follow the easy steps below to make this South African pancake recipe.
STEP 1: Melt butter. Melt the butter in the microwave or in a heated pan, and allow it to cool slightly before following the steps below.
STEP 2: Mix eggs, milk, and butter. In a jug mix together the milk, eggs, and melted butter. Whisk together the ingredients together until well combined.
STEP 3: Sift dry ingredients. Sift together the cake flour and the salt in a large bowl.
STEP 4: Combine wet and dry ingredients. Slowly add the wet ingredients to the dry ingredients whisking as you go to ensure that the pancake batter is lump-free.
STEP 5: Fry. Set a large frying pan over medium-high heat, and when hot add a teaspoon of butter. Allow the butter to melt and then pour a small amount of pancake batter into the hot pan, enough batter to create a thin layer on the surface of the pan. Allow the pancake batter to cook until little bubbles have formed. Once the bubbles have formed flip the pancake and allow the second side to cook for about 30 seconds to one minute. Continue with the remaining pancake batter.
STEP 6: Add cinnamon sugar. Once each pancake is cooked, sprinkle over two teaspoons of cinnamon sugar onto the surface of the pancake. Roll up the pancake and place it on a serving plate. Continue in this way as you cook the rest of the pancake batter.
STEP 7: Add lemon juice. Once you have finished cooking all of the pancakes add a drizzle of lemon juice over the pancakes. Serve and enjoy!
Variations
Traditionally South African pancakes are served rolled up with a dusting of cinnamon sugar and lemon juice. However, I also love adding honey to that combination! These pancakes are also great served with fresh whipped cream or vanilla ice cream.
You can use this basic batter recipe and choose to fill these pancakes in a variety of ways. For a sweet filling, you can choose Nutella and bananas, dulce de leche, or honey and fresh fruit. The recipe will also work well with savory fillings like savory mince or even cheese and chutney.
If you’d like to try out other pancake flavours then have a look at this recipe for Crepes with Honey Roasted Nectarines.
Equipment
To make this easy pancake recipe, you will need a stovetop, a large non-stick pan or crepe pan, a jug, and a whisk or fork.
Storage
If you aren’t going to eat all of the pancakes that this amount of batter makes then choose to cook what you need and store the remaining batter in the fridge. Keep the batter refrigerated until you feel like another round of pancakes! Just whisk the batter again with a fork to ensure there are no lumps, heat a frying pan and get cooking.
The uncooked batter can be kept in the fridge for about 3 days. Cooked pancakes can be kept in the fridge for about two days but expect them to get a bit hard and not taste great. Pancakes are best eaten as close to cooking as possible. The hotter the better.
Top tips
For the perfect South African pannekoek follow my top tips below
- Allow the butter to cool slightly before adding it to the milk and eggs. Work quickly to whisk them together. Eggs are very heat-sensitive.
- After adding the first teaspoon of butter it should not be necessary to add any more butter to the pan to cook the pancakes. If you see the batter sticking in the pan, add another teaspoon of butter.
- Be sure you see little bubbles forming before flipping the pancakes.
- The first pancake is usually the worst, so keep trying and eventually you;ll get the hang of swirling the batter around the bottom of the pan.
- Watch that the temperature of the pan remains constant. If the pan gets too hot it won't be easy to control how the pancakes cook and you may end up burning a few.
FAQ
The eggs I use weigh 56 grams, if you aren’t sure if you have the same eggs – weigh the eggs you have and adjust accordingly.
Yes, you can make this recipe with all-purpose flour instead of cake flour.
Related
Looking for other recipes like this? Try these:
I hope you give this family favorite a try, these pancakes are so simple to make and are the ultimate comfort food on a rainy day! We South Africans would love to know what you think of our version of a French crepe!
If you try this pannekoek recipe, please leave a comment and star review below – love hearing from all of you!
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Happy Baking
With Love,
Kitty
📖 Recipe
South African Pancakes with Cinnamon Sugar
Ingredients
- 200 g cake flour
- ½ teaspoon salt
- 2 tbsp sugar
- 2 extra large eggs
- 30 g unsalted butter
- 500 ml milk
- 50 g cinnamon sugar for dusting
- 1 lemon juiced
- butter for frying
Instructions
- Melt the butter in the microwave or in a heated pan, and allow it to cool slightly before following the steps below.
- In a jug mix together the milk, eggs, and melted butter. Whisk together the ingredients together until well combined.
- Sift together the cake flour and the salt in a large bowl.
- Slowly add the wet ingredients to the dry ingredients whisking as you go to ensure that the pancake batter is lump-free.
- Set a large frying pan over medium-high heat, and when hot add a teaspoon of butter. Allow the butter to melt and then pour a small amount of pancake batter into the hot pan, enough batter to create a thin layer on the surface of the pan. Allow the pancake batter to cook until little bubbles have formed. Once the bubbles have formed flip the pancake and allow the second side to cook for about 30 seconds to one minute. Continue with the remaining pancake batter.
- Once each pancake is cooked, sprinkle over two teaspoons of cinnamon sugar onto the surface of the pancake. Roll up the pancake and place it on a serving plate. Continue in this way as you cook the rest of the pancake batter.
- Once you have finished cooking all of the pancakes add a drizzle of lemon juice over the pancakes. Serve and enjoy!
Julia Mack says
The perfect afternoon treat! Such an easy and delicious recipe!
Alex says
These pancakes were a hit! Thank you!