Cinnamon-sugared brandy pancakes

Cinnamon-sugared brandy pancakes

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  • Makes 24
  • Easy
  • 15 minutes, plus 1 hour’s chilling time
  • 30 minutes

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.

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

Find more pancake recipes here. 

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

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