Pannekoek (Traditional South African - flat pancakes)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 25
Ingredients
3 cups of all purpose flour3 eggshalf a cup of oil (any oil should work, but I like olive oil)25mL vinegar (regular white vinegar)3mL salt15mL Baking Powder4 cups of water
Beat the eggs and water together until well blended.
Add the oil, vinegar and salt and mix.
Sift the flour into the mixture and beat. It is important that everything be well mixed at this point.
Lastly, add the baking powder and stir it in thoroughly.
The consistency of the batter should be runny, but not watery. The batter works better if it is left standing for a few hours, although it can be used right away too.
Baking probably works best in a non stick pan.
Add a little oil to the pan and warm it up to somewhere between 50 and 75% heat (probably around dial 5 or 6).
Scoop about 1 soup laver full of batter into the pan, and swivel the pan around to coat the bottom with the batter.
Bake until the sides begin to lift and the centre is cooked.
Flip the pannekoek with a spatula to bake on the other side (if the batter consistency is not right, the pannekoek will burn or crumble at this point. Burning indicates more oil is needed in the batter, and crumbling indicates too much water, or too little eggs).
Once cooked, place the pancake flat onto a dish. Add filling and serve. Traditionally, a mixture of sugar and cinnamon is sprinkled over the pannekoek and the pannekoek is rolled up, like a tube.
Makes about 25 pannekoeke, 1 per serving, thus 25 servings
Number of Servings: 25
Recipe submitted by SparkPeople user PSALM34V7.
Add the oil, vinegar and salt and mix.
Sift the flour into the mixture and beat. It is important that everything be well mixed at this point.
Lastly, add the baking powder and stir it in thoroughly.
The consistency of the batter should be runny, but not watery. The batter works better if it is left standing for a few hours, although it can be used right away too.
Baking probably works best in a non stick pan.
Add a little oil to the pan and warm it up to somewhere between 50 and 75% heat (probably around dial 5 or 6).
Scoop about 1 soup laver full of batter into the pan, and swivel the pan around to coat the bottom with the batter.
Bake until the sides begin to lift and the centre is cooked.
Flip the pannekoek with a spatula to bake on the other side (if the batter consistency is not right, the pannekoek will burn or crumble at this point. Burning indicates more oil is needed in the batter, and crumbling indicates too much water, or too little eggs).
Once cooked, place the pancake flat onto a dish. Add filling and serve. Traditionally, a mixture of sugar and cinnamon is sprinkled over the pannekoek and the pannekoek is rolled up, like a tube.
Makes about 25 pannekoeke, 1 per serving, thus 25 servings
Number of Servings: 25
Recipe submitted by SparkPeople user PSALM34V7.
Nutritional Info Amount Per Serving
- Calories: 103.7
- Total Fat: 5.2 g
- Cholesterol: 29.6 mg
- Sodium: 114.8 mg
- Total Carbs: 11.7 g
- Dietary Fiber: 0.4 g
- Protein: 2.4 g
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