Easy Pancake Recipe

Pancakes With Blueberries And Honey

Fluffy Pancakes – Have a crêpe day with delicious pancakes

There’s nothing like a Fluffy Pancake with your choice of filling or topping on a cold winter’s day in South Africa.

Easy Pancake Recipe

Pancakes With Blueberries And Honey

What’s the first snack you think about when it’s a cold and rainy day in South Africa? For many, it’s pancakes and these are French-style crêpes. Pancakes are versatile and can be enjoyed with sweet or savoury ingredients. Make some Fluffy Pancakes for your family and enjoy a home full of warm bellies and happy smiles.

These Fluffy Pancakes are quick to make and one batch makes quite a lot of pancakes. Get the best results when you let the dough rest in the fridge. Each pancake doesn’t need a lot of dough and the process of coating the pan with dough becomes easier with each one. Start off with making a tester pancake which also helps to make sure the pan is at the right temperature. If you really want the taste of Paris, try them with your choice of chocolate spread like Nutella if you can’t make your own.

Have these Fluffy Pancakes with sweet honey & fruit, cinnamon sugar or with savoury ingredients like cheese or curry mince.

Fluffy Pancakes Recipe

5 from 1 vote
Recipe by Petrus Madutlela Course: BreakfastCuisine: GlobalDifficulty: Easy
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Cooking time


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  • 110 g 110 plain flour, sifted

  • pinch of salt

  • 2 2 eggs

  • 200 ml 200 milk mixed

  • 75 ml 75 water

  • 50 g 50 butter

  • Topping
  • castor sugar

  • honey

  • blueberries


  • Sift the flour and salt into a large mixing bowl with a sieve held high above the bowl so the flour gets an airing.
  • Now make a well in the centre of the flour and break the eggs into it. Then begin whisking the eggs – any sort of whisk or even a fork will do – incorporating any bits of flour from around the edge of the bowl as you do so.
  • Mix the milk and water together.
  • Add small quantities of the milk and water mixture, still whisking (don’t worry about lumps as they will eventually disappear as you whisk). When all the liquid has been added, use a rubber spatula to scrape any bits of flour from around the edge into the centre, then whisk once more until the batter is smooth, with the consistency of thin cream.
  • Melt the 50g of butter in a pan. Spoon 2 tablespoons of melted butter into the batter and whisk it in, then pour the rest into a bowl and use it to lubricate the pan before you make each pancake.
  • Wait for the pan to get really hot, then turn down the heat to medium and do a test pancake to see if you’re using the correct amount of batter. I find 2 tablespoons is about right for an 18cm pan.
  • As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it’s tinged gold. Flip the pancake over with a pan slice or palette knife – the other side will need a few seconds only – then simply slide it out of the pan onto a plate.
  • Stack the pancakes as you make them between sheets of greaseproof paper on a plate fitted over simmering water, to keep them warm while you make the rest.
  • Serve each pancake with blueberries and caster sugar, fold in half, then in half again to form triangles, or else simply roll them up. Sprinkle with a little more sugar and lemon juice and extra sections of lemon.

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Who doesn’t love a delicious versatile pancake with their choice of topping or filling? Just have a look at our recipe page, we have excellent dessert suggestions for you to try.

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