Pancakes with fruit

Most families have a pancake tradition, whether it’s just because it’s raining or for a special treat.

Ready in

45 mins

Serving size

Makes about 20 pancakes

Ingredients

  • 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

Method

  1. Place dry ingredients in a mixing bowl. Mix all liquids together, except the oil for frying.
  2. Gradually add liquid to the dry ingredients and beat well to form a smooth batter.
  3. Heat some of the oil in a frying pan. Pour in just enough batter to form a thin pancake.
  4. 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.
  5. Serve with fruit, such as apples, naartjies or banana, or a sprinkling of cinnamon sugar and lemon juice.
Tip-icon

Tip

  1. Cinnamon sugar: Mix a pinch of ground nutmeg, 1 tsp ground cinnamon and 3 tbsp sugar.
  2. The mince, roasted veggies and Chicken à la king, can all be enjoyed in the pancakes as a main course.
  3. 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.
  4. The oil in the batter means that less oil is needed for frying.

Pancakes with fruit video

This recipe is from Cooking from the heart, 1st edition

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