Recipe

South African Pancakes

Thin pancakes from a pourable batter of cake flour, eggs and milk, rested before cooking.

Added

A stack of thin South African pancakes

Ingredients

  • 375 g cake flour
  • 4 large eggs
  • 750 ml milk
  • 250 ml water (room temperature)
  • 2 tbsp melted butter or oil
  • 2 tbsp sugar (optional, traditional but subtle)
  • 1 tsp salt
  • 1 tsp vanilla essence (optional)

Method

Tap a highlighted ingredient to see how much you need.

  1. Mix dry ingredients

    In a large bowl, whisk together the , , and .

  2. Add eggs and liquids

    Add the , then gradually whisk in the and until you have a thin, pourable batter (similar to pouring cream).

  3. Add fat & rest

    Stir in the .

    Let the batter rest for 15 to 20 minutes. This helps prevent tearing and improves texture.

  4. Cook

    Heat a non-stick pan or pancake pan on medium heat.

    Lightly grease once.

    Pour in enough batter to coat the pan thinly; swirl quickly.

    Cook until the edges lift and the underside is lightly golden (±30 to 45 seconds).

    Flip and cook another ±20 seconds.

  5. Repeat

    Repeat until batter is finished.