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.
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 (240 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 centimeter) 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.