Pannekoek is a classic South African comfort food, perfect for rainy days. These thin, large pancakes are slightly thicker than French crepes and can be enjoyed with a variety of sweet or savoury fillings.
Growing up, my mom would make pannekoek whenever it rained, and it became a special treat for lunch or dinner. My personal favourite is the classic cinnamon sugar topping, but the possibilities are endless. This recipe is simple and perfect for making with kids or for a cozy family breakfast.
Ingredients
- 2 eggs
- 1½ cups milk
- Pinch of salt
- 2 tablespoons oil (sunflower, coconut, vegetable, or melted butter)
- 1½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ cup cold water
Method
- In a mixer or blender, combine the eggs, milk, salt, and oil. Mix until smooth.
- Add the flour and baking powder, and continue mixing until the batter is smooth.
- Slowly add the cold water while mixing until the batter reaches the consistency of pouring cream.
- Heat a non-stick, shallow pan over high heat. Lightly grease with non-stick spray or oil.
- Pour ½ to 1 ladle of batter into the pan. Tilt and turn the pan slightly to spread the batter evenly.
- Cook until the edges start to lift and large bubbles form on top, then carefully flip the pannekoek.
- Cook the other side for 2–3 minutes or until golden brown. Remove from the pan.
- Add your favourite sweet or savoury filling, roll up, and enjoy.
Serving Suggestions
Serve with cinnamon sugar, jam, fresh fruit, chocolate spread, or savoury fillings such as cheese and ham. Perfect for a rainy day treat or family breakfast.
Perfect for:
Comfort Food | Family Breakfasts | Sweet or Savoury Treats
