• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Simply Delicious

  • Home
  • Recipes
    • Quick and Easy
    • Dinner Recipes
    • Lunch
    • Chicken Recipes
    • Meat
    • Baking Recipes
    • Dessert Recipes
    • Vegetarian
    • Gluten Free
  • Videos
  • In My Pantry
  • Reviews
  • Contact
  • About
    • Privacy Policy
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest

Home » Recipes » Breakfast Recipes » Pancakes (crêpes) with Cinnamon Sugar

Pancakes (crêpes) with Cinnamon Sugar

September 14, 2012 by Alida Ryder 14 Comments

Pin776
Share104
880 Shares
Jump to Recipe Print Recipe

Pancakes 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.

Pancakes with cinnamon sugar

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.

Pancakes with cinnamon sugar

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.

Pancakes with cinnamon sugar
There is no better time (other than when it’s raining) to make pancakes with cinnamon sugar, than over a weekend. And if it’s a rainy weekend, well then you’ve hit the jackpot. Make them with your kids and eat on the couch while watching movies. Instant wonderful memories, guaranteed! Have a wonderful weekend!
Pancakes with cinnamon sugar

Pancakes (Crepes) with Cinnamon Sugar

5 from 3 votes
Print Pin Rate
Servings: 40 pancakes
Author: Alida Ryder

Ingredients

  • 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

Cinnamon Sugar

  • 2 cups caster sugar
  • 3 tablespoons ground cinnamon

Instructions

  • 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.

 

 

Pin776
Share104
880 Shares

Filed Under: Breakfast Recipes, Dessert Recipes, South African Cooking Tagged With: cinnamon, Cinnamon sugar, crepe recipes, Crepes, Pancake recipes, Pancakes, Pancakes with cinnamon sugar, South African cooking, South African recipes, sugar

Subscribe

Previous Post: « Clemengold Sorbet-Granita
Next Post: Win tickets to Taste of Joburg »

Reader Interactions

Comments

  1. N

    January 17, 2021 at 10:36 PM

    I just had a midnight craving for crêpes and decided to make this recipe. It was super simple and came together very quickly. Since it was just for me I only made 1/4, but it still came out perfect. I definitely recommend this recipe and will make it again.

    Reply
  2. L

    August 6, 2017 at 8:06 AM

    I think it is a universal thing, cinnamon crêpes are popular in many countries and amongst many cultures.

    Reply
  3. Clair

    August 14, 2013 at 6:58 PM

    Hi Alida! My mom would make these for Sunday supper in winter sometimes. I remember sprinkling each pancake as they were laid on the stack. My American born daughter loves them now too. We would also enjoy souskluitjies and asyn, and bruin poeding. Aah childhood memories

    Reply
    • Alida Ryder

      August 18, 2013 at 10:58 AM

      Wonderful! I find myself doing all the things for my own kids that my mom used to do for me. There’s nothing greater than continuing family traditions! 🙂

      Reply
  4. Victoria

    May 17, 2013 at 12:06 AM

    Quick question: what sort of pan are you using? Generally, I have only seen crepes made on a round hot plate of some sort. Just found your website through Pinterest and am so excited to make some of your recipes!

    Thanks in advance!

    Reply
    • Alida Ryder

      May 22, 2013 at 1:24 PM

      Victoria, I use a crepe pan designed for making them but you could use any medium-sized round, non-stick frying pan. Something you can pick up easily (not a heavy skillet) would be best.

      Reply
  5. Zirkie

    September 27, 2012 at 10:10 PM

    Perfekte idee vir die Kaapstad weer!! Jou boek is wonderlik – ek kan nie wag om daaruit te begin kook nie!!

    Reply
  6. Rouxline

    September 16, 2012 at 3:39 AM

    It was the same in our home, when it was rainy, it was pancake time! I think it is a South African thing! Just yesterday a friend and I attended a fall fair in Ontario. It had rained most of the day and as we passed all the food stalls, we looked at each other and almost simultaneously said “The only thing missing here is a pancake stand!”
    Love your blog and recipes!Dankie!

    Reply
    • Alida Ryder

      September 16, 2012 at 5:01 PM

      Rouxline, thanks for the lovely comment!

      Reply
  7. Hasmita

    September 14, 2012 at 10:20 AM

    Yummy! I know what I’m having for breakfast this weekend 😉

    Reply
  8. tami

    September 14, 2012 at 9:14 AM

    Such a great recipe. I use a milk free one too. It’s awesome and I don’t even have to re-grease the pan. Everyone should have a good flop proof pancake recipe that that they can depend on (and that doesn’t make something silly like 8 pancakes). I mean who feed a family of 4 with just 8 pancakes!!?

    Reply
    • Alida Ryder

      September 14, 2012 at 9:16 AM

      In all my mom’s old cookbooks the pancake recipes serve something ridiculous like 200 people. Then again, those are books written by ‘Tannies’ who cater church bazaars and the like. 🙂

      And what do you mean flop-proof? Sometimes the flops are the best! I tip them into a bowl and sprinkle over cinnamon sugar and eat it with a spoon. 🙂

      Reply
  9. Shaina

    September 14, 2012 at 8:56 AM

    Nothing better than pancakes on a cloudy day, although if I’m feeling very sorry for myself I put nutella on my pancake instead of cinnamon and sugar 🙂

    Reply
    • Alida Ryder

      September 14, 2012 at 9:05 AM

      Shaina, nutella is SO good in a pancake. Another favourite is caramel and sliced bananas. Yum!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hi! I'm Alida, mom of twins and creator of Simply Delicious. I hope to encourage a love for cooking by creating fool-proof recipes that are easy and delicious. Read More…

Conversion Chart

Simply Delicious conversion chart

DMCA Protection

Website Content Protection

Copyright © 2021 Simply Delicious on the Foodie Pro Theme Privacy

We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.OkPrivacy policy