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I Love This and That: Pancake recipe {Basic}

Wednesday, April 3, 2013

Pancake recipe {Basic}

We had a rainy and windy easter week-end in Cape Town {South Africa}, which is perfect weather for pancakes {comfort food}.  

I'd say probably the best part of big fetes and get togethers in farm communities is buying pancakes from the ladies baking hundreds of pancakes on their little gas burners. But making them yourself on a cold day is so rewarding. 
I got this recipe in one of my gran's cook books "Uit die hart van Citrusdal" which means "out of the heart of Citrusdal", and Citrusdal is a small farming community about 2 hours drive from Cape Town. So here it is, making about 30 pancakes.

Pancakes in South-Africa is the same as Crepe's else where... very thin, and the size of the pan that you are using.

What you need:
4 cups flour
1 teaspoon salt
4 eggs
1 cup oil
1/4 cup vinegar
about 1200ml water
4 teaspoons baking powder

Mix the flour and the salt with a fork.

Beat the eggs the eggs, and mix with the oil and vinegar.  Then add to flour mixture.

Mix thoroughly.

Add water until the mixture becomes the right consistency {It should be a thick pourable mixture}.

Lastly add the baking powder and stir immediately. Let the mixture rest for about a half hour. 

Heat the pan, add a tablespoon of oil, and spread it.  
When the pan is hot, pour about a half a cup {depending on the size of your pan, but you should just cover the surface} of pancake mixture in the pan {tilting the pan in circle movements to spread it evenly and the whole pan is covered} 
Cook until little bubbles form on the pancake, then turn the pancake around and bake for about another 10 seconds or so on the other side. You should be able to flip the pancake {sometimes you just need to loosen it all around the edges before you flip it} but be careful, it might end up on the floor ;-) 

You only need to put oil in the pan before the first pancake, there after you just add the pancake mixture.

Traditionally in South-Africa we eat it with cinnamon sugar and a few drops of lemon juice.  

Spreading the Cinnamon sugar on the open pancake then starting at the one edge, roll it into a little roll.


Then serve with a slice of lemon or squeeze a few drops over the pancake.

{Cinnamon sugar: For every half a cup of sugar, add a teaspoon of ground cinnamon} 

Pancakes freeze well.  Stack them with layers of wax paper between them.

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