Pancake time is here…….
Winter is upon us and in many a South African home , this means Pancake Time. On weekends you walk into friends homes and are met with the wonderful aroma of butter, cinnamon, coffee and log fires. Of course every good South African girl swears by her recipe, because she got from her mother, who got it from her mother ,who got it from……….ok, so you get the point!
Well MY recipe is fantastic, but sadly I cannot take the credit, because I got it from my sister, who got it from…….ok ok!! The secret they say, is not to use milk in Pancake batter as it makes he batter tough. As my pancakes always turn out fluffy even when it is cold, I have to believe whoever came to this conclusion.
This recipe yields 25-30 pancakes, depending on how big your pan is. Why not double the recipe and freeze some pancakes for emergencies. Layer with wax paper in heaps of 10. Cover with tin foil and freeze. When needed, warm pancakes at 100C inside the foil parcel.
4 eggs, I use jumbo
1,25 liter water
50 ml vinegar
250 ml vegetable oil
20 ml baking powder
4 x 250 ml cake flour
Beat eggs, 1 cup of the water. Add the vinegar and oil.
Add baking powder, salt and bicarb to flour. Add dry ingredients and other water spoon by spoon to egg mixture.
Heat pan and add a drop of oil when making first pancake. After that you will not need oil.
Bake all the pancakes and serve with lemon and cinnamon sugar or banana, caramel and vanilla cream.