Pannekoek South African Pancakes

Pannekoek or the South African version of the crêpe are traditionally served with cinnamon sugar, sometimes with a hint of lemon juice. Because these pancakes do not have sugar in the batter, they make a great base for savoury fillings.

1 - Beat together the eggs, 600 ml of milk and oil until well combined.

2 - Sift the flour and salt into a large bowl. 3-  Slowly add the milk mixture to the flour, whisking to prevent any clumps from forming. Allow the batter to rest for 30 minutes.

4 - Heat a non-stick 30cm frying pan over low to medium heat. Using a ⅓ cup measurer, pour the batter into the centre of the pan, spreading it to the edges. TIP - add more milk if the batter is thick

Serve pancakes with your favourite fillings: • cinnamon sugar & lemon • Nutella and fresh fruit • savoury creamy mushrooms

Full Recipe at