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Pannekoek
Authentic South African pannekoek (plural: pannekoeke) are thin, crepe-like pancakes, traditionally served rolled with a generous dusting of cinnamon sugar. They are a beloved treat, perfect for breakfast, brunch, or dessert.
๐ง ์ฌ๋ฃ
- 250g All-purpose flour(Sifted for a smoother batter.)
- 2 Large eggs
- 500ml Milk(Whole milk is recommended for richness.)
- 30g Unsalted butter(Melted, plus extra for greasing the pan.)
- 1/4 teaspoon Salt(Enhances flavor.)
- for serving Cinnamon sugar(Mix 2 tablespoons granulated sugar with 1 teaspoon ground cinnamon.)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
In a large bowl, whisk together the sifted flour and salt. Make a well in the center.
โฑ๏ธ 2 minutes - 2
Crack the eggs into the well. Gradually whisk the eggs into the flour, starting from the center and working outwards, until a thick, smooth paste forms. This helps prevent lumps.
โฑ๏ธ 3 minutes - 3
Slowly whisk in the milk, a little at a time, until you have a thin, smooth batter, similar in consistency to heavy cream. Stir in the melted butter.
โฑ๏ธ 5 minutes - 4
Cover the bowl and let the batter rest at room temperature for at least 15 minutes (or up to 30 minutes). This allows the gluten to relax, resulting in more tender pancakes.
โฑ๏ธ 15-30 minutes - 5
Heat a lightly greased non-stick frying pan or crepe pan over medium heat. The pan is ready when a drop of water sizzles and evaporates quickly.
โฑ๏ธ 2 minutes - 6
Pour about 1/4 cup (60ml) of batter into the hot pan, tilting and swirling the pan immediately to spread the batter thinly and evenly into a circle. Work quickly.
โฑ๏ธ 1 minute per pancake - 7
Cook for about 1-2 minutes, or until the edges begin to lift and turn golden brown, and small bubbles appear on the surface. Carefully flip the pancake using a spatula.
โฑ๏ธ 1-2 minutes per side - 8
Cook the other side for another 1-2 minutes until lightly golden. Slide the cooked pannekoek onto a plate. Keep warm while you cook the remaining batter, adding a tiny bit more butter to the pan between each pancake if needed.
โฑ๏ธ 1-2 minutes per side - 9
To serve, sprinkle each warm pannekoek generously with cinnamon sugar. Roll or fold it up and enjoy immediately.
โฑ๏ธ 1 minute per pancake
๐ก ์ ๋ฌธ๊ฐ ํ
- โThe batter should be very thin, almost like crepe batter. If it seems too thick, add a tablespoon or two of milk.
- โDon't overcrowd the pan. Cook one pannekoek at a time.
- โAdjust the heat as needed. If the pancakes are browning too quickly, reduce the heat; if too slowly, increase it slightly.
- โFor a richer flavor, you can substitute half of the milk with buttermilk.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Serve with a squeeze of fresh lemon juice and sugar.
- Drizzle with golden syrup or maple syrup.
- Add a dollop of whipped cream or ice cream.
- For a savory twist, omit the cinnamon sugar and serve with cheese, ham, or mushrooms.