Traditional South African pancakes, or pannekoek, are thin, tender pancakes made with a simple flour, egg, milk, and water batter. They are often rolled around cinnamon sugar and lemon juice, though savory fillings are popular too; a short rest helps the batter cook into flexible pancakes that are easy to roll.
Ingredients
- 2 cups (250 g) all-purpose flour
- 2 large eggs, at room temperature if convenient
- 1 cup (240 ml) whole milk
- 1 1/2 cups (360 ml) cold water
- 2 tablespoons (30 ml) neutral vegetable oil, plus a little for the pan
- 1 tablespoon (15 ml) white vinegar
- 1/2 teaspoon (3 g) fine salt
- 1/2 cup (100 g) granulated sugar, for serving
- 2 teaspoons (5 g) ground cinnamon, for serving
- 1 lemon, cut into wedges, for serving (about 2 tablespoons / 30 ml juice)
Instructions
- Mix the dry ingredients. Put the flour and salt in a large mixing bowl and whisk them together. This distributes the salt and breaks up small flour lumps before the liquid goes in. Measure the milk and water separately so you can add them gradually rather than having to correct an overly thin batter later.
- Make a smooth batter. In a second bowl, whisk the eggs, milk, water, oil, and vinegar until combined. Make a well in the flour and pour in about half of the liquid mixture. Whisk from the center outward until you have a thick, smooth paste with no dry pockets. Slowly whisk in the remaining liquid. The batter should be quite thin and pour easily; it will look more like crêpe batter than American pancake batter.
- Rest the batter. Cover the bowl and leave the batter at room temperature for 30 minutes. This gives the flour time to absorb the liquid and helps the pancakes cook evenly without tearing as readily. After resting, whisk briefly to recombine any settled flour. If it has thickened noticeably, whisk in water 1 tablespoon (15 ml) at a time until it pours in a thin ribbon.
- Prepare the cinnamon sugar. Stir the granulated sugar and cinnamon together in a small bowl. Set it beside the stove with the lemon wedges so the pancakes can be filled while they are still warm. You can use less cinnamon for a gentler flavor or add a little more if you like a stronger spice note.
- Heat the pan. Set a 9- or 10-inch (23- or 25-cm) nonstick skillet or well-seasoned crêpe pan over medium heat. Let it warm for about 2 minutes, then wipe the surface with a paper towel lightly moistened with oil. The pan is ready when a small drop of batter sizzles gently and begins to set; if it browns immediately, lower the heat.
- Cook the first side. Whisk the batter again, then pour about 1/4 cup (60 ml) into the center of the pan. Immediately lift and tilt the pan in a circular motion so the batter spreads into a thin, even layer. Cook for about 45–75 seconds, until the edges look dry and begin to lift and the surface no longer appears wet. A few pale golden spots are fine; deep browning usually means the pan is too hot.
- Flip and finish. Slide a thin spatula beneath the pancake and turn it over. Cook the second side for about 20–40 seconds, just until set and lightly marked. The pancakes contain eggs, so cook them through; USDA FSIS gives 160°F (71°C) as the safe minimum temperature for egg dishes. A thin pancake is difficult to probe accurately, so avoid serving any with wet batter in the center; if you want to check, fold a thicker sample and use an instant-read thermometer in the fold.
- Fill and continue. Transfer the cooked pancake to a plate. While it is warm, sprinkle it with about 1 teaspoon of cinnamon sugar and add a small squeeze of lemon juice. Roll it up or fold it into quarters. Repeat with the rest of the batter, wiping the pan with a little oil whenever it begins to stick. Stack the remaining plain pancakes on a plate and cover loosely with a clean tea towel to keep them pliable while you cook.
Tips
- Keep the batter thin, not watery. It should coat the back of a spoon lightly and run off easily. Flour brands and measuring methods differ, so if your first pancake is too thick to spread, whisk in water a tablespoon at a time. If it tears because it is extremely thin, whisk in a tablespoon of flour mixed with a little batter to avoid lumps.
- Use medium heat and adjust as you go. A pan that is too cool can make pancakes pale and rubbery, while excessive heat sets the batter before it spreads. The first pancake is a useful test: lower the heat if it browns before the top sets, or raise it slightly if it stays wet for much longer than a minute.
- Choose a practical milk substitute. Unsweetened oat or soy milk can replace the dairy milk in equal volume. The flavor and browning may vary slightly, and sweetened plant milk can make the pancakes noticeably sweeter. Keep the water and vinegar amounts the same.
- Use vinegar if you have it. White vinegar is a familiar ingredient in many pannekoek batters and adds a mild tang; it is not a strong vinegar flavor in the finished pancake. If you do not have it, leave it out rather than substituting a strongly flavored vinegar. The pancakes will still cook, with a slightly less tangy taste.
Serving Suggestions
The classic sweet way to serve pannekoek is warm, rolled around cinnamon sugar with a squeeze of fresh lemon. The sugar melts slightly against the hot pancake, and the lemon gives the filling a bright, tart edge. Put extra cinnamon sugar and lemon wedges on the table so everyone can adjust the balance to taste. For a neat serving, roll each pancake from one edge and place it seam-side down; for a more casual plate, fold it into quarters.
These pancakes also work as a flexible lunch or light supper. Set out savory fillings such as grated cheese, sautéed mushrooms, cooked spinach, or leftover roast vegetables, and let each person fill a pancake at the table. If using a filling that needs heating, warm it separately before adding it. A bowl of fruit or a simple green salad is a useful accompaniment, depending on whether you are serving them as a sweet course or a meal.
Variations
Make a savory batch. Leave out the cinnamon sugar and lemon, and reduce the batter salt only if your filling is especially salty. Fill the pancakes with cheese and cooked vegetables, or use them as a soft wrap for a prepared savory filling. The batter itself is only lightly seasoned, so it can work with many different additions without needing a major change to the method.
Add a different sweet filling. Cinnamon sugar is traditional and simple, but you can also spread a thin layer of jam, spoon in stewed apples, or add sliced banana. Use a modest amount so the thin pancakes roll without splitting. A little lemon zest mixed into the cinnamon sugar gives it extra citrus aroma without making the filling wetter.
Adjust the flavor carefully. A small pinch of nutmeg or cardamom can be mixed into the cinnamon sugar for a different spice profile. You can also use brown sugar in place of granulated sugar; it gives the filling a deeper, molasses-like note and may clump more readily, so break up any lumps before sprinkling.
Make them without dairy. Unsweetened oat or soy milk works in the batter, as noted above. For a fully plant-based version, replacing the eggs is more challenging because they help bind the thin pancakes. A commercial egg replacer made for baking may work, but expect a change in flexibility and texture; test one pancake before cooking the full batch.
Storage and Reheating
Let leftover pancakes cool, then refrigerate them within 2 hours of cooking. Stack them with small pieces of parchment or waxed paper between each pancake, seal them in an airtight container, and refrigerate for up to 3–4 days. Store cinnamon sugar separately at room temperature in a dry, covered container, and add lemon only when serving so the pancakes do not become damp.
To reheat a few pancakes, warm them in a nonstick skillet over low heat for about 20–30 seconds per side, just until soft and warm. For a larger stack, place the pancakes in a covered oven-safe dish and warm at 300°F (150°C) for about 10–15 minutes. You can also microwave a small stack under a lightly damp paper towel in short bursts, checking after 20 seconds; too much time can make the edges tough.
For longer storage, freeze the plain pancakes in a sealed freezer bag with parchment between them for up to 2 months for best quality. Thaw overnight in the refrigerator or reheat from frozen in a covered skillet over low heat. If a pancake has been left at room temperature for more than 2 hours, discard it rather than saving it.
Frequently Asked Questions
Are South African pancakes the same as American pancakes?
No. Pannekoek are thin and flexible, closer in shape to crêpes, and are spread across the pan by tilting it. American pancakes are typically thicker and leavened so they rise into a fluffy stack. This batter contains no baking powder because the goal is a thin pancake that can be rolled or folded.
Why does the batter need to rest?
Resting for 30 minutes lets the flour absorb liquid and gives the batter a more even consistency. That makes it easier to spread thinly and can help reduce tearing. If you are short on time, you can cook it right away, but the first pancake may be less even; whisk the batter again before using it.
Why is my first pancake a failure?
The first one often reveals that the pan is not at the right temperature or needs a little more oil. If the pancake sets before it can spread, turn the heat down and add a splash of water to the batter if it is too thick. If it sticks, clean and dry the pan, lightly oil it again, and let it heat before pouring the next portion.
Can I make the batter ahead?
Yes. Cover it and refrigerate it for up to 24 hours. The flour may settle and the batter may thicken while chilled, so whisk it thoroughly and add a little water until it pours smoothly. Because the batter contains raw eggs, keep it refrigerated rather than leaving it at room temperature for an extended period.
Can I make these pancakes without a nonstick pan?
Yes, a well-seasoned cast-iron skillet or a smooth crêpe pan can work. Use a thin film of oil and make sure the pan is evenly heated before adding batter. A rough or damaged surface is more likely to catch the delicate pancake, so use a flexible thin spatula and allow the edges to release before flipping.
What is the best way to keep a batch warm?
Stack cooked pancakes on a plate and cover them loosely with a clean tea towel while you finish the batch. For a longer hold, place the stack in a covered oven-safe dish in a low oven, around 200°F (95°C), for a short time. Do not leave cooked pancakes sitting out for more than 2 hours; refrigerate them promptly if they will not be served.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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