Tuesday, 29 May 2018


Pancakes / Pannekoek
1 cup of cake flour
A pinch of salt
2 tablespoons of sugar
1 cup of full cream milk
1/2 a cup of water
2 large eggs
1 teaspoon vanilla essence

In a large bowl, add the dry ingredients. In a separate jug add all the wet ingredients and give it a quick whisk. Add slowly to dry ingredients, whisking all the time until a thin batter is formed. Next, very lightly oil a cold non stick pan with your fingers or pastry prush. Heat the pan to medium.. Add half a ladle of batter to hot pan and lift pan by the handle and quickly swirl the batter around to form a thin round circle fitting the size of pan, when the edges of the pancake starts to curl slightly and you see a light brown color, flip around with plastic spatula. Fry just for a few seconds and remove. Don't oil the pan again if it's a non stick pan... Simply add a few tablespoons of oil in a small bowl and take a teaspoon of oil... While pancake is frying, pour the oil quickly around the inside of pan and you'll see it roll down under pancake.. To just ensure edges don't stick....or use cook and spray or before frying each pancake just add a drop of oil and swirl around.

Fillings depend on your taste, what's available in your pantry and affordability....
You can fill with a thin spread of jam of your choice and roll up the pancake
You can sprinkle with cinnamon sugar..

You can fill with coconut filling.... Simply cook 2 cups of dessicated coconut with quarter cup of water, add 2 cardamom pods, 2 cinnamon sticks and sugar to your taste... For me it's about 3 to 4 tablespoons of sugar. When the water is cooked away allow to cool... You can omit the whole spices and simply just add vanilla essence...
Other fillings can be caramel, whipped fresh cream, soft fruits like banana... Grate some chocolate over.. Or chocolate sauce...

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