South African Pannekoek (Pancakes)

I’m sharing the easiest foolproof South African Pannekoek recipe today! Deliciously addictive, these thin crepes, usually served with loads of cinnamon and sugar, is a firm favourite South African treat. 

This recipe is very easy and one of our family’s best-loved recipes.  I don’t think it’s possible to count how many times over we have used this recipe in the last three decades.  From my early childhood I remember the fun of church bazaars and school fetes. Where the waft of cinnamon sugar literally pulls you towards the stand, for a tray of freshly baked pannekoek. This South African Pannekoek is THAT kind of recipe.  Therefore, this batter is great to make in bulk when you need to feed a whole army.

With a pinch of nostalgia added for good measure…

What is a Pannekoek?

Isn’t Afrikaans just such a fun language?

Pannekoek (afrikaans for pancakes) is a bit different from the US pancake versions.  South African Pannekoek is a thinner batter, poured and spread out in a hot pan and cooked on both sides into a thin crepe.  However, it is slightly thicker than the French version. It’s easy to fill pannekoek with all sorts of delicious things, from sweet to savoury. For example, in this recipe I filled my pannekoek with Spiced Caramelized Nectarines – to die for!

The South African Pannekoek way is with plenty of cinnamon sugar, melted into the rolled up pannekoek with a dash of fresh lemon juice. 

How To Make South African Pannekoek

First off, this is an easy one bowl pannekoek recipe that takes no effort at all. 

You simply add all the wet ingredients (water, eggs, lemon juice and oil) in a bowl with an electric hand mixer at the ready. 

Next you just add the flour and baking powder little by little while beating with the electric mixer until the batter is smooth.

Lastly, and I never really know how much you need, but I keep a little water on hand to thin out the batter before I scoop about a ladle full into a hot non stick pan.

Tilt the pan when you pour the batter in, to spread it out all over the pan.  Once the pancake batter starts pulling away from the sides, with bubbles in the batter on top, it’s ready to flip and cook for a few more seconds.

Serve with cinnamon sugar and see how long they’ll last.  NOT LONG! 

More South African Recipes

South African Curry and Rice

Bobotie

Veggie Packed Chakalaka

Snoek Pâté with Spicy Stewed Apricots

Coffee Cookies

All Bran Rusks

Jaffels

Outydse Soetkoekie

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South African Pannekoek (Pancakes)

An easy and foolproof South African Pannekoek (Pancake) recipe, a real South African treat served with cinnamon sugar and fresh lemon.

Votes: 19
Rating: 3.53
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Rate this recipe!

Course

After dessert treat, dessert

Cuisine

South African

Prep Time

10 min

Cook Time

30 min

Servings

pancakes MetricUS Imperial

Ingredients

• 2 large eggs
• 3 cups water
• 1/2 cup cooking oil
• 1 teaspoon lemon juice
• 2 cups flour
• 2 teaspoons baking powder
• pinch salt
• cinnamon sugar to serve
• fresh lemon to serve

Course After dessert treat, dessert Cuisine South African Prep Time 10 min Cook Time 30 min Servings pancakes MetricUS Imperial Ingredients 2 large eggs 3 cups water 1/2 cup cooking oil 1 teaspoon lemon juice 2 cups flour 2 teaspoons baking powder pinch salt cinnamon sugar to serve fresh lemon to serve

Votes: 19 Rating: 3.53 You: Rate this recipe!

Instructions

1. Add all the wet ingredients (water, eggs, lemon juice and oil) in a bowl with an electric hand mixer at the ready. Give it a quick beat with the mixer until all the wet ingredients are incorporated.
2. While beating, slowly add the flour and baking powder, and mix until smooth shiny batter. Add salt and mix through.
3. Keep a cup of water at your side once you start baking. You can add small amounts to the batter as you go. This just thins the batter out before you bake.
4. Heat a non stick pan on medium heat. The pan should be hot, but the heat must not be otherwise you can burn the bottom of your pancake before it's cooked through.
5. Scoop about a ladle full into a hot non stick pan.
6. Tilt the pan when you pour the batter in, to spread it out all over the pan.  Place back on medium heat. Once the pancake batter starts pulling away from the sides, with bubbles in the batter on top, it's ready to flip and cook for a few more seconds on the other side.
7. Once cooked, transfer to a plate and generously sprinkle with cinnamon sugar. Roll the pancake from one side and cover until you have a stack.
8. Serve with fresh lemon juice.

Recipe Notes

Top tip: Put a few plain pancakes aside and keep in the fridge to use for a lunch with a delicious savoury filling.

If you have smallish eggs, add one more egg to the batter to help settle in the pan and to reduce cracking.

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