- 500 g flour
- 1 t baking powder
- 2 t salt
- 1 T caster sugar
- 8 free-range extra-large eggs
- 1 litre full-cream milk
- 2 T brandy (optional)
- 1 cup sunflower or canola oil
- 250 g sugar, for serving
- cinnamon, to taste, for serving
- lemon juice, to taste, for serving
1. Sift the flour, baking powder, salt and caster sugar together. In a separate bowl, mix the eggs and milk using a handheld blender.
2. Add the flour mixture to the egg mixture and mix well with a handheld blender for about 3 minutes.
3. Add the brandy, then slowly add the oil in a steady stream while mixing for about 4 minutes, making sure all the lumps have been destroyed.
4. Chill for about an hour before using (the mixture is even better on day two – if you can wait that long).
5. Use a non-stick pancake pan (if you don’t have one, get one – your pancakes deserve it). Add a few drops of sunflower oil to the pan and, over a hot flame or stovetop, cover the surface with a thin layer of pancake mixture. The first two pancakes are never pretty but they are delicious. I regard them as the chef’s treat. Serve sprinkled with the cinnamon and sugar, drizzled with lemon juice.
Cook's note: This Peter Veldsman recipe via my friend Johan Nel makes enough pancakes for afternoon tea and a breakfast or two.
Photographs: Jan Ras
Production: Bianca Strydom
Food assistant: Gail Damon