Cinnamon sugar pancakes are simply delicious any time of day
If you’re a South African, especially an Afrikaans South African, we all know what mom used to make as soon as the rainy and cold weather rolls around. Some fluffy cinnamon sugar pancakes come to the table and we almost inhale them as they come out of the pan. Similar to French crêpes, these pancakes are beautifully fluffy […]
If you’re a South African, especially an Afrikaans South African, we all know what mom used to make as soon as the rainy and cold weather rolls around. Some fluffy cinnamon sugar pancakes come to the table and we almost inhale them as they come out of the pan. Similar to French crêpes, these pancakes are beautifully fluffy and light, and pair very well with the sweetness of the sugar and spice of the cinnamon which just tastes so familiar and wholesome.
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CINNAMON SUGAR PANCAKES SUGGESTIONS
Remember that you need less pancake batter in the pan than you think and that first one always belongs to the cook as it often flops a bit. You can get creative with the fillings too as the recipe is very simple. Some fruit goes a long way with the pancakes and you can also go the Nutella chocolate spread filling. However, if you’re sticking to the cinnamon sugar but want something a bit more syrupy, have the oven on the lowest setting and as they come out of the oven, dust them with the mixture as you usually would, roll them up and let them rest in the oven so the sugar can become soft and syrupy.
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The cold weather gives you the perfect chance to embrace your nostalgia when you make some sweet cinnamon sugar pancakes.
Last updated on 26 June 2023
CINNAMON SUGAR PANCAKES RECIPE
Course: Breakfast Cuisine: Global Difficulty: Easy
Cinnamon sugar pancakes are a South African household favourite.
INGREDIENTS
-
2½ cups flour
-
1 litre water
-
2 eggs
-
5 ml salt
-
6 ml baking powder
-
100 ml cooking oil
- For the cinnamon sugar
-
10 ml ground cinnamon
-
½ cup sugar
METHOD
- Mix all the ingredients together.
- To get the right thickness, heat a pan over moderate heat. Wipe the pan with an oiled kitchen paper. Repeat this between every pancake to prevent the pancake from sticking.
- Ladle a small amount of mixture in your pan, tilting and moving your pan around to get an even layer. Pour excess batter into a jug. Return your pan to the heat.
- Cook for about 30 seconds until the pancake forms bubbles in the middle. Flip it over.
- Cook until it is loose in the pan. Transfer to a plate. Sprinkle a generous amount of cinnamon sugar over the pancake. Keep it warm.
- Repeat with remaining batter.