It has rained almost daily this summer since July 4th. It has been a nice break not having to water the garden, but also makes outdoor activities difficult. Even when the sun is shining, the mosquitoes are out in full force so we haven’t been able to spend time in the backyard.
Pannekoek are crepes from South Africa, originally from the Netherlands and Belgium. They are often eaten on rainy days, like we have been experiencing all summer. The crepes are pan fried, then sprinkled with lemon juice and cinnamon sugar. This Pannekoek recipe reminded me of my childhood. My mom would often spread a little butter on German pancakes or flour tortillas and sprinkle them with cinnamon sugar.
These are best eaten quickly after they are made. While you are making the crepes, turn the oven on the lowest temperature. Place prepared crepes on an oven safe plate and keep warm in oven until all the crepes are done. Mine usually get eaten as I am making them, so they don’t last long enough to place in the oven.
Keep an eye on the crepes as they are cooking and adjust the temperature between medium and medium-low as needed. They cook quickly and shouldn’t become dark.
Pannekoek (South African Crepes with Cinnamon Sugar) Recipe
Adapted from Aquila Online
Pannekoek (South African Crepes with Cinnamon Sugar)
- 1 cup all purpose flour
- 1/2 teaspoon salt
- 3/4 teaspoon baking powder
- 2 eggs
- 1 cup + 1 tablespoon (250 ml) milk
- 3 1/2 tablespoons (50 g) unsalted butter
- 1-2 lemons juiced
- 3-4 tablespoons sugar
- 1 tablespoon cinnamon
- In a large bowl, combine flour, salt, and baking powder.
- In a small bowl, whisk together eggs and milk. Stir into the four until no lumps remain.
- Place a large 12 inch skillet over medium heat and add butter. Once melted, pour into a small bowl and add 2 tablespoons to the crepe batter. Use the rest to oil the pan between crepes.
- Pour 1/4-1/3 cup 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 cinnamon and sugar. Squeeze a little lemon juice on crepe sprinkle with cinnamon sugar. Roll the crepe up and serve immediately.