My Best Pancakes Ever! These are the one’s I always come back to and considered to be the best in South Africa! They are light, airy and fluffy.
This recipe comes from a South African Cookery book “The Best Of T.V. Home Kitchen” By Annette Human.
Makes: 10 – 12 pancakes.
Note: It is always a good idea to have a special teflon coated pan set aside for making pancakes only. This way they will be unlikely to stick. See below.
Up to 50 years ago cookery books were quite scarce. In addition many women could not afford the few that were a available. that time the cookbooks of Jeanett C. van Duyn also known a Mrs H.M Slade were very well known. This pancake recipe comes from her Household Science Cookery Book published in 1920. This has always been my mother’s favourite pancake recipe and she believes firmly that it’s the best in the country! The recipe can easily be halved or doubled and the milk may be replaced by water or half each milk and water.
2 large eggs
140 g (250 ml) Cake flour
500 ml milk
25 ml melted butter / good tasting margarine or sunflower oil
pinch of salt
sunflower oil for frying or half oil to butter
Separate the eggs.
Beat the egg yolks, cake flour and one-third of the milk with the butter, margarine or oil until smooth.
Add the rest of the milk and the salt and mix well.
Let the batter “rest” for at least one hour.
Add the brandy to the batter.
Whisk the egg whites until soft peaks form.
Fold into the batter just before making the pancakes.
Heat a little oil over moderate heat in a 20cm diameter frying pan.
Pour off the excess oil so that the pan is only lightly greased.
Pour in just enough batter and shake the pan quickly so that the batter coats the entire base of the pan.
Cook until the pancake is golden underneath.
Slide the pancake to the side of the pan opposite the handle and turn it carefully with a palette knife.
Fry until golden brown.
Turn out onto an ovenproof dish.
Cover with tin foil and keep warm.
Make more pancakes in the same way.
How to store Pancakes
Storing the Batter ..
Batters can be stored in the refrigerator, covered for a maximum period of 24 hours. Always stir the batter before use, as separation may have occurred. Sometimes it may be necessary to stir 10 – 20 ml of cake flour or milk into the batter to restore the creamy consistency.
Storing Baked crepes ..
Always stack them between sheets of greaseproof paper once they have cooled. This prevents sticking and facilitate easy removal.
In the Fridge ..
Baked crepes can be stored in the refrigerator for a maximum period of three days wrapped in an airtight plastic bag or container.
In the Freezer ..
Baked crepes can be frozen, inter-leaved with greaseproof paper, for a maximum period of four months, tightly sealed in a freezer bag or airtight container. As the edges of the crepes become brittle when frozen, place the sealed bag between two plates to prevent the crepes from being damaged. alternatively, pack in a large airtight container. When defrosting, allow the crepes to reach room temperature before separating or defrost in the microwave.
To Defrost Crepes in the Microwave
Microwave si crepes at a time on 50% power until the edges start to soften, about 1 minute, turning the stack over halfway through cooking.
Stand for 5 minutes. Peel the top and bottom crepes away from the paper. If the center crepes are not defrosted, return to the microwave on 50% power for about 30 seconds.
Using a Crepe Pan
1. It is not necessary to grease crepe pans which have a non-stick coating. Others should be lightly brushed with oil, melted butter or margarine. Heat the pan over medium-high heat. Lift the pan off the heat and pour 20-30 ml of batter onto the heated surface. Swirl the pan to ensure that the batter evenly coats the base of the pan. Work quickly as the batter will start cooking.
2. Return the pan to the heat and cook until the underside is lightly browned. Using a spatula, carefully turn the crepe over to lightly brown the other side.