Ingredients
Dry Ingredients
- 200 g cake flour
- ½ teaspoon salt
- 2 tbsp sugar
Wet Ingredients
- 2 extra large eggs
- 500 ml milk
- 30 g unsalted butter, melted
For Serving
- 50 g cinnamon sugar for dusting
- 1 lemon, juiced
- Butter for frying
Instructions
- Prepare the Batter: In a large mixing bowl, sift together the cake flour, salt, and sugar. In a separate bowl, whisk the eggs and milk together, then slowly combine the wet ingredients with the dry, mixing until you have a smooth, thin batter. Stir in the melted butter to enrich the batter.
- Heat the Pan: Warm a non-stick frying pan or skillet over medium heat. Add a small knob of butter to coat the surface and melt it fully before cooking the pancakes.
- Cook the Pancakes: Pour a small ladleful of batter into the pan, swirling it around to create a thin, even layer. Cook for about 1-2 minutes until the edges start to lift and the bottom turns golden brown. Flip carefully and cook the other side for 30 seconds to 1 minute until golden and cooked through.
- Keep Warm and Repeat: Remove the pancake and set it aside on a warm plate. Continue with the remaining batter, adding more butter to the pan as needed and stacking the cooked pancakes to keep warm.
- Serve: Sprinkle the warm pancakes generously with cinnamon sugar. Squeeze fresh lemon juice over the top before folding or rolling the pancakes. Serve immediately for the best flavor and texture.
Notes
- Ensure the batter is thin for authentic South African pancake texture, similar to crêpes.
- Use a non-stick pan or well-seasoned skillet to avoid sticking.
- Adjust sugar amount depending on your preferred sweetness level.
- Fresh lemon juice adds a pleasant tang that balances the sweetness of the cinnamon sugar perfectly.
- These pancakes are best eaten fresh but can be reheated gently in a pan.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: South African
