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Pannekoek (South African Crepes with Cinnamon Sugar)

6 September, 2013 by Tara 12 Comments

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A recipe for Pannekoek (South African Crepes with Cinnamon Sugar)! These thin pancakes come together easily and are filled with a drizzle of lemon juice and sprinkling of cinnamon sugar.

A stack of Pannekoek on a white plate with the top two rolled with a lemon slice.

Pannekoek are pancakes similar to slightly thick crepes from South Africa, originally brought from the Netherlands. They are especially a perfect comfort food for a rainy day.

A basic batter with flour, salt, baking powder, eggs, milk, and butter is whisked together until smooth, then poured in thin layers in a hot skillet and cooked just until golden on each side. Each warm pancake is drizzled with freshly squeezed lemon juice, a generous sprinkling of cinnamon sugar, then rolled up and served warm.

Aerial view of rolled Pannekoek (South African Crepes with Cinnamon Sugar) on a white platter.

A Few Tips

If the Pannekoek batter is too thin, add a little more flour until it is thick enough to coat the bottom of the pan and swirl in a thin layer. If it is too thick to spread, slowly add a little more milk.

I whisked together the ingredients until smooth with no lumps. If you can’t get it smooth enough or are looking for a quicker way, simply toss everything in the blender and process until just smooth. Some recipes I came across use butter in the batter. Others use a neutral oil.

I use a crepe pan to make the Pannekoek, but a well seasoned skillet would also work well. The trick to a thin, even pancake is a thoroughly heated pan and pouring in the batter (about 1/4-1/3 cup, 60-80 milliliters) quickly. As soon as the batter touches the pan, swirl it around in a circle to coat the bottom. Watch the temperature and adjust the heat between medium and low as needed. They cook quickly, so keep an eye on them and take care not to overcook.

These Pannekoeke are best eaten quickly after they are made. Sprinkle with the cinnamon sugar while still warm. The sugar will melt slightly and blend with the lemon juice to create an almost syrupy mixture.

This recipe can easily be doubled to serve a crowd.

Looking for more pancake recipes?

Try my

  • Matcha Souffle Pancakes
  • Pandekager (Danish Pancakes)
  • Panqueques con Dulce de Leche (Argentinian Dulce de Leche Crepes)

Close up of a stack of rolled Pannekoek on a white platter.

Pannekoek (South African Crepes with Cinnamon Sugar) Recipe

Adapted from Aquila Online

A stack of Pannekoek on a white plate with the top two rolled.
Print Pin
5 from 6 votes

Pannekoek (South African Crepes with Cinnamon Sugar)

A recipe for Pannekoek (South African Crepes with Cinnamon Sugar)! These thin pancakes comes together easily and are filled with a drizzle of lemon juice and sprinkling of cinnamon sugar.
Course Breakfast
Cuisine South African
Keyword cinnamon, crepe, pancake, South Africa, South African
Prep Time 15 minutes
Cook Time 10 minutes
0 minutes
Total Time 25 minutes
Servings 8 Pannekoeke

Ingredients

  • 1 cup (125 grams) all-purpose flour
  • 1/2 teaspoon salt
  • 3/4 teaspoon baking powder
  • 2 large eggs
  • 1 cup (237 milliliters) milk
  • 3 tablespoons (43 grams) unsalted butter melted and slightly cooled

FIlling:

  • 3-4 tablespoons (40-50 grams) granulated sugar
  • 1 tablespoon (9 grams) ground cinnamon
  • 1 lemon

Instructions

  • In a large bowl, combine the flour, salt, and baking powder.
  • In a small bowl, whisk together eggs and milk. Slowly whisk into the flour until no lumps remain. Whisk in the melted butter.
  • Place a large 12 inch (30.5 cm) skillet over medium-low heat. Grease with additional butter or oil.
  • Pour 1/4-1/3 cup (60-80 milliliters) batter into the center of the pan. Immediately swirl the pan in a circle to coat the bottom in a thin layer.
  • Once bubbles begin to form and the bottom is starting to turn golden, flip and cook the other side. Cook just until golden, 30 seconds to 1 minute. Repeat with remaining batter.
  • In a small bowl, combine sugar and cinnamon. Squeeze a little lemon juice on the cooked crepe and sprinkle generously with cinnamon sugar. Roll up and repeat with remaining Pannekoeke. Serve immediately.
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Filed Under: Breakfast, Middle Eastern/African Tagged With: africa, african, breakfast, south africa

Previous Post: « Honey Lime Chicken Enchiladas
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Reader Interactions

Comments

  1. Indi

    8 November, 2020 at 10:58 pm

    5 stars
    I make these every Saturday morning. I sub with either soy or almond milk and a dairy free butter due to allergies and they turn out just as good as with milk and butter.

    Reply
    • Tara

      10 November, 2020 at 10:53 am

      Hi Indi! So glad you enjoy them and happy to hear it works with dairy-free ingredients!

      Reply
  2. Henk

    29 November, 2020 at 12:11 am

    5 stars
    Delicious

    Reply
  3. Tammy

    5 April, 2021 at 2:35 pm

    5 stars
    Just made these, it was my first take making crepe style. It taste delicious! I subbed full cream, milk with almond milk and it tasted just as good!

    Reply
    • Tara

      5 April, 2021 at 2:46 pm

      Thank you Tammy! So glad you enjoyed them!

      Reply
  4. Zibusiso

    7 April, 2021 at 1:45 am

    Very delicious. I can’t stop making it.

    Reply
    • Tara

      25 May, 2021 at 10:46 pm

      Thank you Zibusiso!

      Reply
  5. Zibusiso

    7 April, 2021 at 1:48 am

    5 stars
    Give it 5 stars

    Reply
  6. Neve

    1 March, 2022 at 8:24 pm

    5 stars
    My dad makes them for me and I have loved them since I tried them for the first time.

    Reply
    • Tara

      2 March, 2022 at 10:47 am

      So happy to hear Neve! Thank you for sharing.

      Reply
  7. Megan

    3 April, 2022 at 8:25 am

    Absolutely amazing ,i am obsessed with pancakes and these are perfect!! Thank you

    Reply
  8. Zelda

    30 April, 2022 at 2:41 am

    5 stars
    Perfect pancakes. Thank you for sharing.

    Reply

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