South African Pancakes with Cinnamon Sugar Recipe
South African Pancakes are thin, crepe-like pancakes traditionally served dusted with cinnamon sugar and a squeeze of fresh lemon juice. This recipe combines simple ingredients such as cake flour, eggs, milk, and butter to create delicate, flavorful pancakes perfect for breakfast or a sweet snack.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Approximately 8-10 thin pancakes
- Category: Breakfast
- Method: Frying
- Cuisine: South African
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 200 g cake flour
- ½ teaspoon salt
- 2 tbsp sugar
- 50 g cinnamon sugar (for dusting)
Wet Ingredients
- 2 extra large eggs
- 500 ml milk
- 30 g unsalted butter (melted and cooled)
- juice of 1 lemon
For Cooking
- butter (for frying)
Instructions
- Prepare the Batter: In a large mixing bowl, sift together the cake flour, salt, and sugar. In a separate bowl, whisk the eggs and milk until well combined. Gradually pour the wet ingredients into the dry ingredients, whisking continuously to form a smooth batter. Finally, stir in the melted butter until fully incorporated. The batter should be thin and runny.
- Heat the Pan: Place a non-stick frying pan or skillet over medium heat. Add a small knob of butter to the pan and allow it to melt and coat the surface evenly.
- Cook the Pancakes: Pour a small ladleful of batter into the hot pan, swirling it around to cover the base thinly and evenly. Cook for about 1-2 minutes until the edges start to lift and the bottom is golden brown. Flip the pancake carefully and cook the other side for about 1 minute until lightly golden.
- Keep Warm and Repeat: Transfer the cooked pancake to a warm plate and cover with foil to keep warm. Repeat this process with the remaining batter, adding butter to the pan as needed to prevent sticking.
- Serve with Cinnamon Sugar and Lemon: Stack the pancakes and dust generously with cinnamon sugar. Squeeze fresh lemon juice over the top just before serving to add a tangy contrast to the sweet cinnamon sugar.
Notes
- The batter can be made a few hours ahead and refrigerated for convenience; just whisk before cooking.
- Use a non-stick pan to ensure easy flipping and thin even pancakes.
- If you prefer, substitute regular sugar with coconut sugar for a different flavor profile.
- These pancakes are best enjoyed fresh; however, leftovers can be briefly warmed in a pan or microwave.
