An integral part of the Afrikaner culture is pannekoek. At church functions, sports days and mostly every social event pannekoek is made and sold. The Afrikaner reading of Scripture states: "For where two or three are gathered together.... there will be pannekoek." It is also regarded as rainy-day food.
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| Pannekoek |
South African pancakes are simmular to crêpes. It's a thin pale pancake with dark spots where the bubbles were.
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| Ingredients |
Ingredients:
- 2 cups Cake Flower
- 10 ml Baking Powder
- 2 ml Salt
- 2 Eggs
- 1 cup Milk
- 1 cup Water
- 1 tablespoon Sunflower Oil
Method:
- Mix all the ingredients to make a runny batter. More water should be added (up to 1,5 cups) to thin out the mix.
- Spray the pan with cooking spray.
- Heat up the pan.
- Pour some batter into a tilted pan and cover the whole bottom with a thin layer.
- Turn the pancake once when it comes loose from the sides of the pan. The pancake can be thrown to turn it over.
- Stack the pancakes in a heated plate. That way they get to soften up.
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Pouring the batter |
Pancakes can be enjoyed with cinamon-fflavoured sugar or with mince or tuna filling.
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| Filled Pannekoek |
Some notes on making pannekoek:
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| Frying pan |
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I use a cheap, thin based, pan for pancakes. Don't worry if the pan wobbles with time. Just keep the base smooth. Non-stick pans don't work as nice.
It always works better if you use a gas stove. The heat is critical and it sometimes takes a few tries before you get the cooking conditions right.
Making pannekoek is a skill. Don't expect perfect pannekoek from the first try.
