Happy Shrove Tuesday, everybody! For those outside the UK, today is also known as Pancake Day. Funny that. In South Africa, whenever we have a grey, cloudy and rainy day, we call it a “pancake day”. Outside privately owned coffee shops notice boards will appear on the sidewalk, inviting you in for pancakes and tea. No wonder they don’t have this tradition over here, otherwise all the Britons will end up looking like this popular dessert! Cinnamon and sugar is the traditional South African way to serve pancakes with. Try it and you’ll understand why.
More pancake ideas:
- These cream cheese pancakes with a fruity twist also sound grand.
- For the ultimate indulgence, try these banana and chocolate ones.
If you are looking for the perfect pancake recipe, then these cinnamon sugar pancakes are definitely worthy. These pancakes might even beat your grandmothers' cook book recipe! Give these a go!
- 125ml (1/4 cup) granulated sugar
- 10ml (2 tsp) ground cinnamon
- 100g (4 oz) plain flour
- 2 eggs
- 300ml (10 fl oz) milk
- 15ml (1 tbsp) sunflower or vegetable oil, plus extra for frying
- Mix the sugar and cinnamon and set aside.
- Sift the flour into a large bowl and make a well in the centre. Crack the eggs into the well and whisk the mixture together. Gradually whisk in the milk until you have a smooth batter. Stir the oil into the pancake batter.
- To get the right thickness, heat the pan over a moderate heat, and then wipe it with oiled kitchen paper. Ladle some batter into the pan, tilting the pan to move the mixture around for a thin and even layer. Quickly pour any excess batter into a jug, return the pan to the heat, then leave to cook, undisturbed for about 30 seconds. Pour the excess batter from the jug back into the mixing bowl. If the pan is the right temperature, the pancake should turn golden underneath after about 30 seconds and will be ready to turn. Flip over and cook for a further minute. Transfer to a plate and keep warm. Repeat with the remaining batter to make 8 pancakes.
- Sprinkle the cinnamon and sugar liberally over each pancake and roll tightly. If the pancakes are stacked and kept warm, the sugar will slowly melt. This will be the best time to eat them.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Serving Size: 1 serving
- Calories: 115
- Sugar: 8.5 g
- Sodium: 37 mg
- Fat: 3.6 g
- Carbohydrates: 17.6 g
- Protein: 4.3 g
- Cholesterol: 48 mg