Pannekoek is a pancake originating from the Netherlands, characterized by its thin, crepe-like shape. In the 17th
century, when the Dutch East India Company established the Cape Colony, Pannekoek was introduced to this region by
the Dutch.In South Africa, influenced by the Dutch, Pannekoek evolved by incorporating local ingredients and cooking methods.
For example, the use of more eggs and milk created a creamier texture.South African Pannekoek is a traditional dish known for its round, thin, pancake-like appearance. It is typically
served as a versatile meal or snack and is popular among locals and tourists alike.Pannekoek can be used as a base for both sweet and savory toppings, making it suitable for breakfast, lunch, and
dinner. The ability to fill it with various ingredients allows for a wide range of flavor combinations.South African Pannekoek often appears at family gatherings and celebrations. It can be enjoyed with honey, sprinkled
with cinnamon and sugar, or filled with ingredients like minced meat, cheese, and vegetables. The contrast between
the crispy edges and the soft center creates an appealing eating experience.
You can also use a mix of bread flour and cake flour.
If using salted butter, reduce the amount of salt slightly.
Cooking one point!
In addition to cinnamon sugar, whipped cream, jam, maple syrup, etc. are also recommended as toppings!
Instructions
Place the flour, salt, and baking powder into a large bowl.
Whisk the milk and eggs together in a small bowl. Gradually whisk in the flour until smooth and lump-free. Add
the melted butter and whisk.
Preheat a skillet of about 30 cm (12 inches) in diameter over medium-low heat and add some butter or oil.
Pour 1/4 to 1/3 cup of the batter into the center of the skillet. Immediately swirl the skillet in a circular
motion to create a thin layer on the bottom.
Once bubbles start to form and the bottom begins to turn golden, flip the pancake and cook the other side. Cook
for about 30 seconds to 1 minute, until golden.
Mix the sugar and cinnamon in a small bowl to make cinnamon sugar.
Slightly squeeze lemon juice over the prepared crepe and generously sprinkle with the cinnamon sugar from step
6.
If desired, roll the Pannekoek and place it on a plate.
