Pannekoek (Traditional South African - flat pancakes)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 25
- 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
View full nutritional breakdown of Pannekoek (Traditional South African - flat pancakes) calories by ingredient
Introduction
Pannekoek recipe for traditional South African pannekoek. South African pannekoek is a flat version of pancakes. Pannekoek recipe for traditional South African pannekoek. South African pannekoek is a flat version of pancakes.Number of Servings: 25
Ingredients
-
3 cups of all purpose flour
3 eggs
half a cup of oil (any oil should work, but I like olive oil)
25mL vinegar (regular white vinegar)
3mL salt
15mL Baking Powder
4 cups of water
Directions
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.
Member Ratings For This Recipe
-
FOODIEILS
-
BSCHUTTE