South African Pancake - Pannekoek

A picture showing South African pancakes on a plate, with cinnamon sugar in the middle.

South African Pancake - Pannekoek

Easy South African pancake (Pannekoek) recipe with vinegar! These fluffy and delicious pancakes can be made with, or without baking powder and are the perfect comfort food!

Course Breakfast, brunch, Dessert

Cuisine African, South African

Diet Vegetarian

Prep Time 10

Cook Time 30

Resting Time 30

Total Time 1 10

Servings pancakes

Calories 176kcal

Author Kate Hahnel

Equipment

mixing bowls
whisk
Non-stick pan

Ingredients

3¼ cups all-purpose flour
1½ teaspoon baking powder (optional - omit it if you prefer to make your pancakes without baking powder).
pinch of salt
3 free-range eggs (at room temperature)
⅓ cup vegetable cooking oil (plus an extra ⅓ cup to grease the pan or skillet).
2 tablespoon white vinegar
2 cups milk
1½ cups water

CINNAMON SUGAR (to sprinkle on top of the pancakes)

¼ cup regular brown or white sugar (more if preferred)
1 tablespoon cinnamon (more if preferred)

Instructions

Start by combining the dry ingredients. Sieve the flour into a large bowl then add the salt and baking powder. Use a whisk to combine.
3¼ cups all-purpose flour, pinch of salt, 1½ teaspoon baking powder
Separately in a bowl or a jug, combine the milk, water, cooking oil, and vinegar.
⅓ cup vegetable cooking oil, 2 tablespoon white vinegar, 2 cups milk, 1½ cups water
Make a well in the middle of the bowl with the flour and add the eggs. Next, slowly whisk in the water, vinegar, and cooking oil mixture, a little at a time. Continue whisking in a steady and circular motion, until you obtain a smooth and runny batter.
3 free-range eggs (at room temperature)
For best results, rest the dough for at least one hour. You can skip the resting if pressed for time. Once the time is over, heat a heavy-bottomed pan under medium to low heat.
Coat the bottom of the pan with a little oil, then spoon one ladle (about ¼ cup) of batter into the pan. Angle your wrists from one side to the other to allow the batter to spread throughout the pan.
Cook for about one minute on each side or until the pancake begins to show bubbles on the surface, and the edges start to brown before flipping. Once done, remove the Pannekoek from the heat and transfer it to a plate. Once all pancakes are cooked squeeze some lemon juice and sprinkle some cinnamon sugar on top of each, and roll. Serve immediately.
¼ cup regular brown or white sugar, 1 tablespoon cinnamon

Video

Notes

Pop all the ingredients into a blender for a quick and easy method or if pressed for time.
While resting the batter is an optional step, you should allow it to rest for at least one hour for the best results. This gives the gluten time to rest resulting in fluffy and light pancakes. Bear in mind that the longer you work or mix the dough, the longer the resting time it will need.
Use a heavy-bottomed pan that distributes heat evenly to cook your Pannekoek.
Resist the temptation to flip too early, rather, wait until the edges have started to brown and the surface has formed brown spots before flipping.
Once cooked, wrap your pancakes in wax paper so they retain their warmth.

Nutrition