It’s National Pancake Day in the States today. It’s a celebration of one of the most versatile and easy meals. Although our pancakes are a bit different to those they enjoy in America, I wanted to share a South African pancake recipe today.
I remember making pancakes with my grandmother on rainy days when I was a child. As I make them in my own kitchen now as a grown-up, the smell still takes me back to those rainy overcast days. She was the best cook and baker! I think we celebrated Pancake Day a lot more than once a year.
Pancakes are the base for a world of toppings, fillings and hundreds of different meals. Although I love the traditional cinnamon and sugar topping, savoury pancakes topped with béchamel sauce and baked for a more sustainable meal is also a fan favourite.
Here’s a simple recipe for pancakes:
Prep time: 10 minutes
Cooking time: 20-25 minutes per batch
Serves: 2-3 people per batch
Skill level: 2
- 1x cup of self-rising flour
- 1x big egg
- 1x cup of milk (can substitute with a cup of water instead)
- A pinch of salt
Whisk all the ingredients together in a big bowl until the batter is a smooth consistency.
Heat enough oil to cover a pan. Heat to medium high and using a ladle pour batter into the pan. Use just enough batter to cover the bottom of the pan, but be careful not to pour too much as the pancakes will be too thick then. We’re after thin ones. Flip the pancakes when you see bubbles forming on the surface, bake on the other side. Repeat until batter is finished.
Don’t worry if the first one flops – this is tradition.
Sprinkle cinnamon and sugar on pancakes, roll it up and enjoy. Some people add lemon juice too. Both combinations are delicious.
- Make a quick béchamel sauce.
- Pre-heat the oven to 180 degrees.
- Stuff pancakes with creamed spinach and feta cheese.
- Place stuffed pancakes in an oven-proof dish and top with béchamel sauce and grated mozzarella cheese. Bake for 20 minutes and voila! Enjoy.
I hope that pancakes are on your menu for lunch or dinner!