Classic South African pancakes or French Crepes

Classic South African pancakes: A sweet or savoury treat. Photo by Elina Fairytale: https://www.pexels.com/photo/crepes-on-plate-3807397/

Classic South African pancakes: A sweet or savoury treat

Celebrate our love of all things food, even if it’s from across the sea. These classic South African pancakes are a dessert made in heaven.

Classic South African pancakes or French Crepes

Classic South African pancakes: A sweet or savoury treat. Photo by Elina Fairytale: https://www.pexels.com/photo/crepes-on-plate-3807397/

With South Africa’s Heritage Day just around the corner, the fun starts with food. The country’s food is influenced by many other countries and our pancakes are one of those. However, our classic South African pancakes come with a difference as we usually enjoy them with cinnamon sugar. Often enjoyed on rainy days, these quick and easy fluffy delights are always a welcome treat.

Tips for your Classic South African pancakes

These pancakes are all about the toppings. The most common variation is of course, 3;1 ratio of sugar to ground cinnamon and sometimes a squeeze of lemon juice. You can roll them up with curry mince and top with cheese to grill in the oven for a real savoury treat too. Try the classic French styles of chocolate sauce or making crepes Suzette. Our recipe already includes some rum, so the latter is a great choice.

Celebrate our love of all things food, even if it’s from across the sea. These classic South African pancakes are a dessert made in heaven.

Classic South African pancakes recipe

5 from 1 vote
Recipe by Gary Dunn Course: DessertCuisine: South Africa, FrenchDifficulty: Easy
Servings

25

servings
Prep time

10

minutes
Cooking time

15

minutes
Resting Time

2

hours
Total time

25

minutes

Ingredients

  • 225 g flour

  • 1 tbsp sugar

  • salt

  • 3 eggs

  • 425 ml milk

  • 2 tbsp melted butter

  • 2 tbsp cognac or rum

Method

  • Sift together flour, sugar and salt. Beat eggs and add them to the dry ingredients. Mix in the milk, melted butter and Cognac or Rum, smoothly, little by little to avoid lumps.
  • Stand for 2 hours.
  • For each pancake, spoon about 2 Tablespoons batter into heated greased pan, swirling to cover entire bottom of pan.
  • Cook until golden brown, turn. Repeat until all pancakes are made, stacking them on plate with wax paper in between each.

Notes

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Do you want to make more baking, cake and dessert recipes to enjoy with your friends and family? Have a look at our excellent recipe suggestions for you to try. There are many more old-school recipes like this one. They are published in the Rotary Anns, Dinner at Eight recipe book.

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