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Pancake day…except not because they dont actually celebrate it in SA!

March 11, 2011

I love pancakes. But even I, confessionally, forgot about pancake day until I saw it all over facebook this week. I tried to source ingredients on the day, to try and win over my South Africa colleagues to this day, which I think is probably the single best holiday religion has provided us with! Christmas is sullied by commercialism, irritating shoppers and the stress to buy and receive presents you don’t want to! But pancake day is just a good excuse for me to eat pancakes – so it’s a winner! I was on coulter counter duty in the evening on actual pancake day – for those of you who haven’t had the misfortune of working with one of these machines – it counts and sizes particles (in my case these are phytoplankton) but they are finicky beasts and ours has frequently blocked its way merrily through our samples ’til 1am. So there was no chance of pancakes on the day 😦

To right this heinous wrong, I decided breakfast and lunch pancakes for all were necessary the next day! Here’s my recipe!

Pancake day pancakes

Ingredients

For basic pancake mix:
3 cups of flour
6 eggs
3 cups of milk
A pinch of salt
A tsp of sugar
2 tablespoons of melted butter

For toppings/fillings:
Sweet – sugar, ground cinnamon, lemons.
Savoury – feta, tomatoes, basil, olive oil, balsamic vinegar, garlic, black pepper and salt.

Method

Sift the flour and mix in salt and sugar. Make a well in the middle and stir in the eggs. It may help to beat the eggs before hand. Add the milk little by little until the mixture takes on the consistency of thick cream. Melt the butter and let it cool, then stir into the mix. Leave for half an hour. To cook the pancakes, melt a little butter/heat oil in a pan on medium heat and cook for 30 seconds or so on each side.

For sweet pancakes, squeeze half a small lemon over, sprinkle some sugar and cinnamon and devour.

For my savoury pancake at lunch, I chopped some tomatoes and fried them in a pan with a crushed garlic clove and some olive oil and a dash of balsamic vinegar. I stored these in a bowl whilst the pancake cooked and stirred some torn basil through to wilt. Once the pancake was cooked, I placed it on a plate and filled half with the tomato mix and topped with some feta and more fresh basil, salt and ground black pepper before folding it over. A perfect lunch feast! My collegues filled theirs with left over vegetable potjie and chicken curry – a great alternative to a sandwich or left overs on their own.

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2 Comments leave one →
  1. Pancakes Labyrinth permalink
    March 14, 2011 9:37 am

    Mmmmmm, pancakes! Will they be gracing CT any time soon?

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