Pancakes are still one of the favourite traditional desserts. At school fêtes, street markets, public gatherings and sport events, the familiar sweet cinnamon smell of freshly cooked pancakes will lure you to the pancake stall, and many people take out the pancake pan at the first sign of the winter chills and rainy weather.
- 1 cup (250 ml) cake flour
- Pinch of salt
- 2 eggs, beaten
- 2 cups (500 ml) water or milk
- 2 Tbsp (30 ml) cooking oil or melted butter
- Sift the flour and salt in a mixing bowl.
- Mix into a soft dough with the beaten eggs and small amounts of water or milk at a time. Add the rest of the water and beat briskly.
- Add the oil or melted butter and allow to stand for 1 hour.
- When ready to cook, drop spoonfuls of batter into a hot greased pan. Cook until bubbles form the surface, then turn and cook the other side.
- Roll up or fold into triangles and serve with slices of lemon and cinnamon sugar, or with Van der Hum Sauce and chocolate curls.
VAN DER HUM SAUCE
- 1 cup (250 ml) water
- 1 cup (250 ml) sugar
- Zest of 1 naartjie or orange
- 2 whole cloves
- 2 Tbps (30 ml) butter
- ½ cup (125 ml) Van der Hum liqueur
- 1 tsp (5 ml) sherry
- 2 tsp (10 ml) cream
- Pour the water into a saucepan over high heat. Add the sugar and stir until it dissolves. Add the zest and cloves and reduce to two-thirds.
- Beat in the butter.
- Add the Van der Hum liqueur, sherry and cream and pour the hot sauce over the pancakes just before serving.
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