South African Pancakes Pannekoek Recipes

SOUTH AFRICAN PANCAKES (PANNEKOEK)

South African Pancakes (Pannekoek) image

This recipe was given to us from a very good friend. They are thin like a crepe but a little thicker. Great to put in fruit filling or ice cream.

Provided by Tarlain

Categories Breakfast

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 cups flour
1 cup milk
1 cup water
1 egg
1/4 teaspoon salt
1 tablespoon cinnamon
4 tablespoons sugar
2 tablespoons butter
1 teaspoon lemon juice

Steps:

Mix all ingredients together except cinnamon, sugar, butter, and lemon.
Spray bottom of pan with cooking spray.
Put enough batter to cover bottom of pan about a 1/4 cup of batter.
Flip only once.
Blend the cinnamon, sugar, butter,and lemon juice together in a food processor. As you pull each pancake from the pan, spread a small amount on each one so the mixture can melt into the pancake.

Nutrition Facts : Calories 332.5, Fat 9.8, SaturatedFat 5.5, Cholesterol 76.7, Sodium 236.2, Carbohydrate 52.8, Fiber 2.2, Sugar 12.9, Protein 8.6

DUTCH MEAT-FILLED PANCAKES (GEVULDE PANNEKOEK)

Dutch Meat-filled Pancakes (gevulde Pannekoek) image

Make and share this Dutch Meat-filled Pancakes (gevulde Pannekoek) recipe from Food.com.

Provided by littleturtle

Categories One Dish Meal

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 16

Ingredients

1 cup flour
2 eggs
1 1/2 cups milk
1/2 teaspoon salt
1/4 teaspoon sugar
4 tablespoons butter
2 tablespoons onions, finely chopped
1 cup mushroom, finely chopped (1/4 lb)
1 lb lean ground beef or 1 lb pork
1/3 cup flour
2 cups chicken stock or 2 cups beef stock
2 teaspoons lemon juice
1/4 teaspoon ground nutmeg
1 teaspoon salt
pepper
2 teaspoons melted butter

Steps:

Combine all pancake ingredients in an electric blender and blend at high speed for 30 seconds.
Scrape down the sides of the blender and blend again for 15 seconds, until the batter is smooth.
Allow batter to rest at room temperature for 30 minutes before using.
In a heavy skillet, melt 2 tablespoons butter over moderate heat; saute the onions until they are soft but not brown.
Add the mushrooms and cook for 10-15 minutes, stirring frequently, until most of the liquid in the pan has evaporated (Do not allow the mushrooms to brown).
Add the meat and cook, mashing it with a wooden spoon, until all traces of pink disappear.
Strain through a sieve and discard the liquid.
In a saucepan, melt the remaining 2 tablespoons butter over moderate heat.
Add the flour and mix well.
Pour in the stock and stir constantly with a whisk until the sauce comes to a boil and thickens.
Reduce the heat to low and let simmer for 5 minutes, stirring frequently.
Add the lemon juice, nutmeg, salt, and pepper.
Remove from the heat, and add to the meat mixture; mix well.
Taste for seasonings.
Cover loosely with foil to keep warm.
Heat a heavy 8" skillet over moderate heat until a drop of water steams for 2 seconds before it evaporates.
Brush the pan with half the melted butter and immediately pour in half the pancake batter.
Tip the pan gently from side to side to evenly coat the bottom of the pan.
Cook for 3 to 4 minutes, until the top of the pancake is dry and the bottom is golden brown.
Remove the pancake to a serving platter using a spatula, putting the "uncooked" side up. Repeat the process to make another pancake. Spread the meat filling evenly over the first pancake and place the second pancake "uncooked" side down on top of the meat mixture.
Cut into pie-shaped wedges and serve.

Nutrition Facts : Calories 308.3, Fat 16.3, SaturatedFat 8.2, Cholesterol 115.7, Sodium 647.8, Carbohydrate 21.1, Fiber 0.7, Sugar 1.5, Protein 18.4

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