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Pannekoek with cinnamon sugar on a plate.
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Pannekoek - South African Pancakes

Pannekoek is crepe adjacent pancakes traditionally served with cinnamon sugar. But these pancakes are super versatile and can be sweet or savoury.
Course Breakfast, Dessert, Snack
Cuisine Dutch, South African
Keyword Dutch pancakes, pancakes, pannekoek, pannenkoeken, South African pancakes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 12 pancakes
Calories 252kcal
Author Mary-Lou

Ingredients 
 

  • 250 grams plain flour (all-purpose/standard grade)
  • 600-700 ml milk
  • 2 eggs (large)
  • 30 ml vegetable oil
  • ½ teaspoon table salt

Cinnamon Sugar

  • ½ cup light brown sugar (or white sugar)
  • 2-3 teaspoons ground cinnamon
  • Fresh lemon juice

Instructions

  • Beat together the eggs, 600 ml (2½ cups) of milk, and oil until well combined.
    600-700 ml milk, 2 eggs, 30 ml vegetable oil
  • Sieve the flour and salt into a large bowl. Slowly add the milk mixture to the flour, whisking to prevent any clumps from forming. OR - place all the ingredients into a blender and blitz together until a thin smooth batter has formed. Allow the pancake mixture to rest for 30 minutes.
    250 grams plain flour, ½ teaspoon table salt
  • Stir through the batter, if it has thickened up, add some more milk until the batter is back to its pouring consistency.
  • 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. This can be done by picking up the pan and swirling the batter, or by using a plastic or silicon bench scraper lightly over the surface of the pancake.
  • Cook on one side until the batter has just become solid, then flip over for another 30 seconds to a minute.
  • Serve the pancakes with your favorite filling. For traditional pannekoek, combine the sugar and cinnamon sugar, then sprinkle over the entire pancake before rolling up and serving. 
    ½ cup light brown sugar, 2-3 teaspoons ground cinnamon, Fresh lemon juice

All temperatures stated are for conventional ovens. Decrease the temperature by 20°C/25°F or gas mark 1 for "fan" or air-fryers.

Notes

Expert Tips for This Recipe

    • Cooking pancakes requires a little bit of patience. I like to cook mine over low-medium heat using a non-stick pan. To make sure the batter is evenly spread across the pan, use a plastic or silicone bench scraper to move the batter across the bottom of the pan. When the edges begin to brown, it’s time to flip. Be confident, be swift, be gentle. And if it flops or breaks…it doesn’t matter. It’s still going to taste just as good.
    • A good non-stick pan is crucial to making pancakes. Allow the pan to heat up properly before adding the first batch of batter.
    • A blender or immersion blender works well to create a smooth batter!
    • Let your imagination run wild with filling ideas - cinnamon sugar, Nutella, jams or preserves, caramel or dulce de leche, savory mince or curry mince, creamy mushroom or creamy chicken filling, or some classic bacon and eggs. 

Storage and Freezing

For any leftover pancakes I like to store them without a filling, an an airtight container, in the fridge for up to a week.
I then warm up the pannekoek in the microwave for 20-30 seconds or until warm before filling the pancake and serving.
If freezing cooked pancakes, layer the pancakes with parchment paper or baking paper, and place them in an airtight container for up to a month.

Nutrition

Serving: 1g | Calories: 252kcal | Carbohydrates: 50g | Protein: 5g | Fat: 4g | Sodium: 134mg