Nothing comforts me more on a cold rainy day than pancakes. Typical South African Pancakes with cinnamon sugar and a splash of fresh lemon juice.
With this weekend that just went by, the wind was howling, the rain was pouring so it was the perfect excuse to whip up a batch of cinnamon pancakes.
South African Pancakes
2 ¼ cups cake flour
1 tsp baking powder
1 pinch of salt
50g melted butter
600ml whole milk
1 tsp vanilla essence
30ml ginger liqueur (use Old Brown Sherry if you want)
oil for frying
1 tsp Cinnamon
3 tbsp Sugar (I used white, but can use brown)
½ tsp ground ginger
Mix the cinnamon, sugar and ginger together in a clean shaker.
Place all the pancake ingredients in a mixer and mix until you have a smooth batter.
Add a little of the batter at a time to a frying pan which has been wiped with oil, just cover the bottom of the pan. Cook until tiny air bubbles start to appear, flip over for a little colour and place onto a plate. If I am making cinnamon pancakes, I like to sprinkle the cinnamon mixture over the pancake and cover so it sweats and the sugar almost “melts” into the pancake.
Now this is me completely happy, however, pancakes are more versatile than this, I have used pancakes in catering jobs, filled with chicken mayo or bacon & jalapeno, and of course the more classic banana and caramel. So I wanted to make a breakfast pancake for Justin, he is a bacon & egg kind of guy.
I used cream cheese, bacon & scrambled eggs, with rocket and fresh peppadews, grown in my moms garden, and wow it was delicious.