Best 2 South African Bazaar Pancakes Recipes
South African bazaar pancakes are a delicious and fluffy treat that can be enjoyed for breakfast, lunch, or dinner. They are made with a simple batter of flour, sugar, baking powder, eggs, and milk, and can be cooked in a variety of ways. Whether you prefer to fry them in a pan, bake them in a skillet, or grill them over an open fire, bazaar pancakes are sure to be a hit. With their light and airy texture, they are the perfect canvas for a variety of toppings, from classic butter and syrup to fresh fruit and whipped cream.
Check out the recipes below so you can choose the best recipe for yourself!
SOUTH AFRICAN PANCAKES (PANNEKOEK)
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
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
SOUTH AFRICAN BAZAAR PANCAKES
First of all: these traditional pancakes are not thick and smallish. They are thin, about the thickness of a plastic school ruler or even thinner! Secondly, they are large -- made in pans of between 7" and 8" in diameter. The "bazaar" in this case comes from the name for the yearly Thanksgiving fêtes held by almost all churches across the land: the church bazaar. A "bazaar" is not a "bazaar" without a posse of chunky "aunties" and "uncles" (not relatives!) behind a church hall table, baking masses of pancakes on small paraffin stoves or, these days, more often on small Cadac gas tanks. Although the typical church bazaar has tables with cakes, cupcakes, tarts, pies, knitted goods, bags of sweets and various handcrafts, men and children cannot resist the "pancake table". The pancakes are made with great dexterity and very quickly, sprinkled thickly with cinnamon-sugar, rolled up, and handed to you on a piece of wax paper. Table manners are not important, so you eat the hot crunchy rolls any way you like ... Real comfort food! This pancake recipe is also used for all kinds of savoury fillings. It can be filled and rolled up, or folded into parcels, covered with cheese sauce, and baked. Number of crêpes or pancakes will depend on the size of your pan, so that is a guess.
Provided by Zurie
Categories Healthy
Time 45m
Yield 14-18 pancakes
Number Of Ingredients 8
Steps:
- Sift together the flour and salt.
- Beat the eggs and whisk in the milk, melted butter and cognac (or whatever hard liquor you choose).
- Add to the dry ingredients and whisk until very smooth. If in doubt, pour through a fine sieve.
- The batter should be as thin as fresh cream. Leave the batter to stand for 30 minutes to 2 hours. (This is important for the final result).
- By the time you use the batter it will have thickened. It can be thinned again by whisking in a little water. (Be careful not to thin it down too much).
- Use a bit of butter to make the pancakes. If you have a nonstick pan, use a little butter only for the first pancake, to make sure it won't stick. Butter is also nice for the flavour, but you need very little.
- Heat the pan well. For each pancake or crêpe, use only enough batter to cover the entire surface of the pan in a thin layer, when you tilt the pan. 3 tablespoons are usually enough, or 2 tablespons for a smaller pan. Keep in mind that they must be thin.
- Flip the pancake when the edges start going golden and little bubbles appear on the surface.
- Keep a plate handy and repeat the same process, piling the pancakes on the plate. I put pieces of wax or baking paper between pancakes to make it easier to handle afterwards.
- Mix the cinnamon with the sugar. For traditional bazaar pancakes, sprinkle each pancake generously with cinnamon-sugar, roll up loosely, and hand out!
- * If you're only using it later, cover with wrap when cold to prevent drying out.
- * You can use this batter very successfully to make classic Crêpes Suzettes, but make the crêpes in a smaller pan (4 - 5 " diameter).
- * If you like you could add 1 tablespoon superfine (caster) sugar and 1 teaspoon vanilla to the batter when whisking it.
- * Can be used with savoury, meat or vegetarian fillings, can be stacked with various fillings between, or filled, rolled, and baked with a cheese sauce.
- * The unfilled pancakes freeze very well.
Nutrition Facts : Calories 162.2, Fat 3.8, SaturatedFat 2, Cholesterol 47.9, Sodium 126.1, Carbohydrate 28.4, Fiber 0.7, Sugar 14.3, Protein 3.9
Tips:
- To ensure your pancakes are cooked evenly, make sure your pan is hot enough before adding the batter. You can test the temperature by dropping a few drops of water into the pan. If the water sizzles and evaporates immediately, your pan is ready.
- Don't overcrowd the pan with batter. Leave enough space between each pancake so they have room to cook evenly.
- Use a spatula with a thin edge to flip the pancakes. This will help prevent them from tearing.
- Don't flip the pancakes too early. Wait until bubbles form around the edges and the pancake is set around the edges before flipping.
- Serve the pancakes immediately with your favorite toppings. They're best enjoyed hot off the griddle.
Conclusion:
South African bazaar pancakes are a delicious and versatile breakfast or brunch dish. They're easy to make and can be customized with a variety of toppings. Whether you prefer them sweet or savory, these pancakes are sure to please everyone at your table. So next time you're looking for a new pancake recipe to try, give this one a try. You won't be disappointed!
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