Staatmaker Pannekoek – Dependable pancakes

“I don’t have to tell you I love you. I fed you pancakes.”
― Kathleen Flinn, Burnt Toast Makes You Sing Good: A Memoir of Food and Love from an American Midwest Family

I was going to leave this blog post for later on in the week but today is such a cloudy, chilly day it’s perfect pancake weather, so I thought, “What the heck?”

Here is the latest addition to our simple but delicious recipes collection, these are the best pancakes I’ve ever tasted, Mr T feels they could be lighter and fluffier but I think they are just perfect for sweet or savoury fillings. The ingredients can be found in the most meagre of kitchen pantries and the recipe is quick and easy, what more could you want for goodness sake?!

Side note, Mr T can flip pancakes like nobody’s business, who knew he had this secret talent? Just shows you, there are still things to be found out about each other even after 24 years of marriage.

“Someone who eats pancakes and jam can’t be so awfully dangerous. You can talk to him.”
 ― Tove Jansson, Finn Family Moomintroll

“Pancakes were meant to be flipped!”
― Anthony T. Hincks

 

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STAATMAKER PANNEKOEK (Dependable Pancakes)

(From the Huisgenoot top 500 wenresepte)

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Ingredients:

375ml (1 ½ cup) cake flour
1ml (¼ tsp) Salt
5ml (1tsp) baking powder
500ml (½ litre) water
1 extra large egg or 2 small ones
7ml (1½tsp) white grape vinegar
15ml (1 Tbs) cooking oil – You’ll need a little extra oil for frying the pancakes

Serve with:
Cinnamon sugar/syrup/honey to pour over pancakes

Method

• Sieve the dry ingredients together 3 times then make a hollow in the middle of the flour mixture.
• Beat the water, eggs, vinegar and oil together and add the wet mixture a little at a time to the dry mixture and mix thoroughly.
• To finish off, beat with a blender to ensure the batter is smooth.
• Allow the mixture to rest for 30 minutes and fry as follows:
• Using a 15cm diameter pan, add a little oil, heat until quite warm and use kitchen paper towel to wipe the oil out of the pan.
• Pour just enough batter into the pan to coat the entire bottom. Tilt the pan backwards and forwards to make sure the batter coats the bottom of the pan.
• Fry until the sides of the pancake begin to lift slightly and the underside is lightly brown, then turn over with an egg lifter. Leave on the heat for another minute or two until cooked.
• Slide the pancake onto a plate and sprinkle with cinnamon sugar, roll up and keep it warm over a pot of boiling water.
• Makes about 15 pancakes
• This pancake mixture will keep for 2 or 3 days in the fridge.

“I realised something else tonight. Something about pancakes.’

‘What about them?’

‘We both got so obsessed about that first pancake being thrown away that we forgot something really important,’ Max explained. ‘That first pancake tastes just as good as all the other ones. It’s not its fault that it was first in line and the pan wasn’t hot enough so it got a bit lumpy and misshapen.’

‘And when you’re really famished that first pancake tastes better than all the ones that come after it,’ Neve said
― Sarra Manning, You Don’t Have to Say You Love Me

 

“Damn this thing is delicious,” she says in a rush, forking a large piece of pancake into her mouth and rolling her eyes.
“I know, right?” I take a small bite, letting the flavors mingle, the light pancake, the tart lemon, the sweet sugar. Perfection.”
― Stacey Ballis, Out to Lunch

Special thank you to Vanessa from Ichtus Seafront B&B for lending us her beautiful kitchen and gorgeous crockery.

So, who’s in the mood for pancakes?

Moira