Pancakes (crêpes) with Cinnamon Sugar
As a born-and-bred Afrikaans girl, Pancakes with Cinnamon Sugar is engrained into almost every child-hood memory I have of rainy days. My mom firmly believed that pancakes were to be made to soothe away the sadness of us not being able to play outside because of the rain. And to this day when it rains, I want pancakes with cinnamon sugar. I am now even carrying on this tradition with my kids.
As I mentioned in my Milk Tart Cake post, cinnamon has some strange comforting quality that Afrikaans people are just drawn to. Most of our sweet comfort foods contain it. From Milk tart and pancakes with cinnamon sugar to Melkkos. Even just smelling cinnamon makes me happy.
Back the actual pancakes (crêpes) though, I have to admit, I have actually blogged this recipe before. But this was more than two years ago and as you can see, my photography skills have improved considerably. I said the following in the original post and I thought I’d copy it here as I really do feel that this is the key to making successful pancakes/crêpes. I think the secret to successful pancakes is to have your pan constantly well-greased. I use cooking spray AND a teaspoon of oil every second or third time I add more batter to the pan. Also, you need to play around with your pans and see which one is the perfect pancake pan and you need to find the perfect heat setting on your stove. For me, the perfect amount of batter is just under a ladle full, about 3/4 of a ladle. Bring the pan to the bowl of batter and pour the batter in slowly while swirling the pan around to coat the base of the pan with a thin layer of batter. Once the surface of the pancake seems slightly matte and the batter has ‘settled’, you can flip the pancake. The sides of the pancake may also curl up slightly. Do this anyway you want, flip it like a pro or use any utensil you want. They might tear if they are very thin but that’s not a problem, flip them anyway, adjust them slightly and pour a tiny bit of batter over the tear and allow to cook. Stack the pancakes on a plate set over a pot of gently simmering water to keep them warm and only sprinkle with the cinnamon sugar when you’re ready to serve them.
- 1 litre water
- 2 teaspoons salt
- 1 cup oil
- 4 teaspoons white vinegar
- 8 eggs
- 4 cups flour
- 1 teaspoons baking powder mixed with 2 teaspoons luke warm water
- 2 cups caster sugar
- 3 tablespoons ground cinnamon
Mix everything together, beating well to ensure there are no lumps. Allow to stand for 15-20 minutes covered.
When you are ready to bake the pancakes, mix the batter again and if it’s too thick, add a bit more water. It needs to be quite thin, only a little thicker than pouring cream.You’ll see if you bake the first few if the batter is too thick, the pancakes need to be very thin and almost lace-like.
Heat the pan and spray with cooking spray and add 1 teaspoon of oil.
Add ladle-fulls of the batter to the pan and allow to cook before flipping. Keep the pancakes warm on a plate set over a pot of simmering water.
When you're ready to serve, sprinkle some of the cinnamon sugar over the pancakes and roll up.
Serve with fresh lemon wedges.