Cinnamon-sugared brandy pancakes

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

This Peter Veldsman recipe via my friend Johan Nel makes enough pancakes for afternoon tea and a breakfast or two.

Ingredients

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

Cooking Instructions

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.

Find more pancake recipes here.

Photographs: Jan Ras
Production: Bianca Strydom
Food assistant: Gail Damon