Monday, 3 June 2013

Pannekoek recipe

rsg.co.za

If you haven’t noticed already, we like to do things…well, our own way around here!! For instance, we don’t have a barbeque. We braai! And yes it is more than just how we build our fire that is different! The atmosphere, the side dishes, and the social event that surrounds it is very important to us! Much similar to how a game of football is almost tradition on Thanksgiving for a lot of families in America!


One thing that I’ve learnt to absolutely LOVE here in South Africa is the pannekoek (pancakes)! Don’t get me wrong, that foodie girl inside me loves a nice thick buttermilk blueberry pancake smothered in hot syrup any day of the week! But what we do down here is just a little different and it is the ‘normal’ for us!

I promise you’ll love it though! And best part…it is super easy!!

Pannekoek (Pawn-na-cook)
4 c all-purpose flour
4 tsp baking soda
1 ½ tsp salt
4 eggs, separated
1 c oil
2 ½ c water
2 ½ c milk
Optional:
2 t + 1 tsp either brandy, whiskey, amarula (or a creamy liquor of choice such as baileys), or lemon juice

**My personal favorite is going with a creamy liquor

·        Separate eggs placing the egg yolks into a medium bowl.
·        Sift dry ingrediants together into a large bowl.
·        Whisk the egg yolks along with all liquid ingrediants.
·        Mix the egg mixture into dry ingrediants. Mix until smooth. It is important that you mix the egg into the dry and not the other way around. It will get lumpy if you don’t and then your pancakes will not be nice and I will not be happy with you!
·        Whisk the egg whites until stiff and fold into mixture.
·        It should be a runny consistency close to thick cream.
·        If not runny enough you can add equal parts of milk and water to achieve the right texture.
·        Place a skillet over medium heat and oil.
·        Once the oil is heated poor that out of the skillet into a cup. Keep near by because you’ll use it again.
·        Pour VERY thin amount onto the pan. There should be basically a thin liquid single layer in the skillet. Swirl to cover the entire base of skillet.
·        Bake until golden brown on the bottom. Bubbles should form on top and it will pull from the sides of the pan.
·        Flip and brown on the other side.
·        Remove from skillet to a plate.
·        Pour the oil into the skillet, swirl and remove oil again.
·        Repeat cooking process until all are made.
·        Should yield about 15-18 pannekoek.

You’ll see that these are just just slightly thicker than crepes. But they are delicious. What is amazing is now you fill them with just about anything!!

If you choose to make yours with lemon juice, try some of the following ideas:
·        Ground beef and cheese
·        Shredded chicken and white sauce
·        Lamb and vegetables
·        Curried beef

If you made yours with a liquor or brandy:
·        Strawberries and cream
·        Baked peaches and custard
·        Stewed fruit and yogurt
·        Plain sprinkled with cinnamon and icing sugar
·        A small dabble of warm syrup and honey
·        Melted chocolate and banana

Serve them warm and rolled up around the filling!! Experiment and enjoy! These are so versatile to be used for a light lunch with a salad, a filling dinner with a side of rice, gravy and veggies, or a world spinning dessert!! For breakfast you can even scramble some eggs (however you like…I prefer mine with mixed peppers, onion, and mushrooms), add some bacon and cheese and have a wrap!

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XOXxx

Shana Danae..

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