Most families have a pancake tradition, whether it’s just because it’s raining or for a special treat.


Serving size
Makes about 20 pancakes
Ingredients
1½ cups (375 ml) cake flour
½ cup (125 ml) wholewheat flour
2 tsp (10 ml) baking powder
pinch of ground nutmeg
3 eggs, beaten
3 tbsp (45 ml) sunflower oil
1 tbsp (15 ml) white grape vinegar
3 cups (750 ml) water
2 tsp (10 ml) sunflower oil for frying
fresh fruit to serve
Method

1. Place dry ingredients in a mixing bowl. Mix all liquids together, except the oil for frying.
2. Gradually add liquid to the dry ingredients and beat well to form a smooth batter.
3. Heat some of the oil over a medium temperature. Pour in just enough batter to form a thin pancake.
4. Fry until set on top, turn over and fry for another minute. Keep warm and continue with remaining batter and a thin layer of oil when necessary.
5. Serve with fruit, such as apples, naartjies or banana, plain low-fat yoghurt, fresh mint or a sprinkling of cinnamon sugar and lemon juice.

Tips

1. Cinnamon sugar: Mix a pinch of ground nutmeg, 1 tsp ground cinnamon and 3 tbsp sugar.
2. The mince, roasted veggies and Chicken à la king can all be enjoyed in the pancakes as a main course. See the mince recipe here. Or see roasted veggie recipe here. Or the Chicken à la king recipe here.
3. Crumpets: Substitute water for 2 cups buttermilk and use 2 eggs instead of 3. Leave out the vinegar. Heat some oil over a medium temperature and spoon 2 tbsp of batter per crumpet in the pan. Fry on both sides and serve with fruit and low-fat yoghurt as above.
4. The oil in the pancake batter means that less oil is needed for frying.

This recipe is in Cooking from the heart 1. Download PDF recipe book here.

Ingredients

Serving size
 Makes about 20 pancakes
Ingredients
 1½ cups (375 ml) cake flour
 ½ cup (125 ml) wholewheat flour
 2 tsp (10 ml) baking powder
 pinch of ground nutmeg
 3 eggs, beaten
 3 tbsp (45 ml) sunflower oil
 1 tbsp (15 ml) white grape vinegar
 3 cups (750 ml) water
 2 tsp (10 ml) sunflower oil for frying
 fresh fruit to serve

Directions

Method
1

1. Place dry ingredients in a mixing bowl. Mix all liquids together, except the oil for frying.
2. Gradually add liquid to the dry ingredients and beat well to form a smooth batter.
3. Heat some of the oil over a medium temperature. Pour in just enough batter to form a thin pancake.
4. Fry until set on top, turn over and fry for another minute. Keep warm and continue with remaining batter and a thin layer of oil when necessary.
5. Serve with fruit, such as apples, naartjies or banana, plain low-fat yoghurt, fresh mint or a sprinkling of cinnamon sugar and lemon juice.

Tips

1. Cinnamon sugar: Mix a pinch of ground nutmeg, 1 tsp ground cinnamon and 3 tbsp sugar.
2. The mince, roasted veggies and Chicken à la king can all be enjoyed in the pancakes as a main course. See the mince recipe here. Or see roasted veggie recipe here. Or the Chicken à la king recipe here.
3. Crumpets: Substitute water for 2 cups buttermilk and use 2 eggs instead of 3. Leave out the vinegar. Heat some oil over a medium temperature and spoon 2 tbsp of batter per crumpet in the pan. Fry on both sides and serve with fruit and low-fat yoghurt as above.
4. The oil in the pancake batter means that less oil is needed for frying.

2

This recipe is in Cooking from the heart 1. Download PDF recipe book here.

Pancakes with fruit