Pancakes with fruit
Most families have a pancake tradition, whether it’s just because it’s raining or for a special treat.
Ready in45 mins
Serving sizeMakes about 20 pancakes
- 1½ cups (375 ml) cake flour
- ½ cup (125 ml) wholewheat flour
- 2 tsp (10 ml) baking powder
- pinch of ground nutmeg
- 3 eggs, beaten
- 3 tbsp (45 ml) sunflower oil
- 1 tbsp (15 ml) white grape vinegar
- 3 cups (750 ml) water
- 2 tsp (10 ml) sunflower oil for frying
- Place dry ingredients in a mixing bowl. Mix all liquids together, except the oil for frying.
- Gradually add liquid to the dry ingredients and beat well to form a smooth batter.
- Heat some of the oil in a frying pan. Pour in just enough batter to form a thin pancake.
- Fry until set on top, turn over and fry for another minute. Keep warm and continue with remaining batter and a thin layer of oil when necessary.
- Serve with fruit, such as apples, naartjies or banana, or a sprinkling of cinnamon sugar and lemon juice.
- Cinnamon sugar: Mix a pinch of ground nutmeg, 1 tsp ground cinnamon and 3 tbsp sugar.
- The mince, roasted veggies and Chicken à la king, can all be enjoyed in the pancakes as a main course.
- Crumpets: Substitute water for 2 cups buttermilk and use 2 eggs instead of 3. Leave out the vinegar. Heat a thin layer of oil in a pan and spoon 2 tbsp of batter per crumpet in the pan. Fry on both sides and serve with fruit and low-fat yoghurt.
- The oil in the batter means that less oil is needed for frying.
This recipe is from Cooking from the heart, 1st edition
Download the recipe book