South African Pancake recipe (pannekoek resep) with coconut or macerated berries
This South African Pancake recipe is for tender crepes that are wrapped around cardamom and cinnamon scented sweetened coconut or macerated fresh berries.
Recipe PDF
Ingredients
Pancake batter
- 100 grams cake flour approximately 187 ml or 3/4 cup
- 15 ml fine granulated sugar
- 1 ml salt pinch of salt
- 125 ml milk approximately 1/2 cup
- 150 ml water approximately 3/5 cup
- 2 eggs large
- 5 ml vanilla extract approximately 1 teaspoon
- 15 ml vegetable oil or melted butter approximately 1 tablespoon
- 30 ml vegetable oil to grease the pan
Coconut filling
- 75 grams fine dessicated coconut approximately 250 ml or 1 cup
- 250 ml water approximately 1 cup
- 2 pieces stick cinnamon small
- 2 pods cardamom bruised
- 155 grams fine granulated sugar approximately 187 ml or 3/4 cup
- 10 ml butter approximately 2 teaspoons
Instructions
How to make the pancake batter
- Sift the flour, sugar and salt into a large bowl.
- In a jug whisk the eggs, milk and water until combined, about 2 mins.
- Make a well in the center of the dry ingredients and add half the liquid slowly, stirring continuously with a whisk or wooden spoon to ensure there are no lumps.
- Whisk for 5 minutes until the batter is shiny and smooth.
- Add the rest of the liquid and continue whisking until the batter has the consistency of pouring cream.
- Whisk in the melted butter or vegetable oil until combined.
- Cover the batter and leave on the counter for 30 minutes to rest. You can also rest the batter in the refrigerator overnight.
How to make the coconut filling
- Simmer all the ingredients except the butter together until the coconut is soft and the water has mostly evaporated. This takes approximately 30 minutes on a medium low heat.
- Add the butter and stir until the butter becomes amalgamated with the coconut mixture.
- Test the coconut filling to check if it is soft then remove from the heat and leave to cool.
How to cook the pancakes
- Use a low sided crepe pan or frying pan to cook the pancakes.
- Put the pan on a medium heat and brush a thin film of oil onto the base of the pan.
- Add one ladle of batter to the centre of the pan and tilt and swirl the pan until the batter covers the base completely. Fill over any holes.
- After 1 minute check to see if the pancake is cooked. It will loosen and slide and you can lift it from the base with a thin spatula to flip it over.
- Cook for no more than 20 seconds on the second side.
Assembly
- Fill the bottom half of a pancake with the coconut filling and fold in the sides, then roll up. Take care not to tear the thin crepe.
- If you don't like cooked coconut, then serve with fresh macerated berries or berry compote.
Notes
If using, always make the coconut filling while the batter is resting so that it is ready when the pancakes are cooked.
Do not overmix the batter as it will make the finished pancakes tough and chewy.
Nutrition
Serving: 75gCalories: 272kcalCarbohydrates: 33gProtein: 4gFat: 14gSaturated Fat: 10gCholesterol: 49mgSodium: 99mgPotassium: 99mgFiber: 2gSugar: 22gVitamin A: 165IUVitamin C: 0.2mgCalcium: 31mgIron: 0.6mg
Disclaimer: Nutritional information for the recipe is an approximation and varies according to the ingredients and products used.
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