Tag Archives: pancake

cinnamon #pancakes filled with childhood memories

cinnamon #pancakes filled with childhood memories

pannekoek
{my childhood food festival}
Every year in the small town of Wepener in the Free State where I grew up there was always a big farm show. For all the “tannies en omies” in the district and surrounding towns, it was always a large and important affair.

The fair was a place to show off your best livestock or your best cookies, melktert or baked goods with everyone competing for that treasured blue rosette. For me, the show was something to look forward to – it was my food festival … like the Taste of Cape Town and the Good Food and Wine show today.

Pannekoek

{cinnamon pancake}
In the food hall, all the tannies were there standing next to their gas stoves in their frilly and colourful aprons, cooking everything from babotie, curry offal to jaffles and pancakes. Well, what is a food festival without the traditional pancake and cinnamon sugar?

Yes, the cinnamon sugar was sprinkled by the tablespoon full onto the “just-out-of-the-pan” fluffy slightly-burnt-pancakes. These featherlite, rolled up pancakes were just treat.

I remember those happy childhood memories, returning from the show late in the evening, climbing into bed with a full stomach and a happy and contented smile. I was filled to the brim with those delicious pancakes, but … the pancakes and the food fair also filled and fed my soul. The same way food feeds my soul today.

{vintage large quantity pancake recipe}
Today I want to share tannie Dollie van Heerden’s age old large quantity recipe Wepener pancakes. I found her recipe in an original copy of “Beproefde Resepte” (Proven Recipes), a local selection of recipes typed up by my mom for the school, so many years ago.

Tannie Dollie van Heerden’s tried and tested pancake recipe
I am not going to bother with converting the old measures of weight with the current metric system…as they say…you can “just google it!”.

Ingredients
30 cups of water
30 eggs
5 lb flour
1 bottle of cooking oil
3 tablespoons of salt
1 ounce of baking powder

Method
Whisk the eggs together well. Add water, little by little to the eggs whisking all the while.
Sift the flour into the egg mixture. Add the salt and keep mixing until all the flour, water and eggs have mixed together. Lastly, whisk the cooking oil and baking powder together and pour into hot frying pan. Please note that the oil is only added for the first pancake. Fry until golden brown.

Comment on this Post

mini-chocolate-crumpet-caramel-cakes

mini-chocolate-crumpet-caramel-cakes

SONY DSC

I have some wonderful memories of warm crumpets with melting butter and golden syrup dripping down the side. I used to scoff these up as a kid – so the other day I felt like baking a cake but when it came to it, I did not have the energy to go through all that kind of “baking” trouble – you know you get those days sometime 🙂 . Instead I decided to build a crumpet cake stack with caramel in between – you very well know by now that caramel is my downfall and is my ultimate sweet treat. To change the normal crumpet, I added some cocoa and a little vanilla essence.

So without baking for hours I presented my guests with these mini-chocolate-pancake-caramel-cakes and well … It was the best “bake” yet … sweet temptation at its best!

Watch me make this by clicking here.

SONY DSC

choc crumpet

SONY DSC

choc crumpet

 

mini-chocolate-crumpet-caramel-cakes
 
Prep time
Cook time
Total time
 
Author:
Serves: 3
Ingredients
  • 1 Egg
  • 30ml Sugar
  • 5ml Vanilla essence
  • 125ml Milk
  • 15ml Melted butter
  • 250 ml Flour
  • 2.5ml Salt
  • 15ml Cocoa powder
  • 10ml Baking powder
  • ½ Tin of caramel
  • Ice cream or cream to serve
Instructions
  1. Beat the egg, sugar and vanilla essence together.
  2. Add half the amount of milk and melted butter.
  3. Add the sifted flour, cocoa powder, salt and baking powder to the egg mixture. Mix through.
  4. Gradually stir in the remaining milk to form a smooth batter.
  5. Drop spoonfuls of the mixture onto a hot greased pan.
  6. Cook on one side and when air bubbles appear, turn with a spatula and cook on the other side until golden brown.
  7. Stack with caramel generously smeared in-between the layers of crumpet and serve with ice cream or cream.
Comment on this Post

bo-kaap peking duck + peanut butter hoisin sauce

bo-kaap peking duck + peanut butter hoisin sauce

duck

I just love Peking Duck. But what do you do when you live approximately 12 270 miles from China’s old capital Peking – now known as Beijing? Well, you make a plan. I had to, the last time my hubby saw the duck hanging in my kitchen he thought I had turned into some or other crazy woman!

Look … fine-tuning Peking Duck has taken many hundreds of years to perfect. It has its origins in Imperial China and I can in no way replicate such an art, let alone go through the pure hard work of kneading and pressing the dough to make their little traditional pancakes (I have done it before … and my palms got a good beating).

SONY DSC

But sometimes, if you want East to meet West in the scope of a working week, you have to make that plan. So here is the urban-working woman’s take or twist on the traditional Peking Duck …

Take two duck breasts and fry them skin down in a non-stick frying pan. Fry until the skin is crisp and golden brown. Do not over fry – I like my duck pinkish. And then … instead of sweating and toiling over the traditional pancakes (this being said with the greatest respect to the Chinese .. their culture and mastery of the culinary arts), go out a buy already made mini roti’s which you can use as the “pancake” (you can buy these at any good supermarket). Heat them up in a non stick frying pan – then add your sliced duck + julienned cucumber + spring onions slices and sprinkle with an easy hoisin-based peanut butter sauce with a bo-kaap twist, add a bit of chopped coriander … And Voilà, there you go – the juiciest + loveliest + untraditional Peking Duck … Bo-Kaap style! “Wèikǒu hǎo”.

SONY DSC

bo-kaap peking duck + peanut butter hoisin sauce
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • 2 Duck Breasts (+-220g each)
  • Cucumber – julienned
  • Spring onions – sliced in thin lengths
  • Chillies (optional)
  • Mini roti’s - warmed up in a non stick frying pan
  • Fresh coriander - chopped
  • Hoisin peanut sauce
  • ½ Cup of Hoisin sauce
  • ½T Vinegar (normal white grape vinegar)
  • ¼t Mild curry powder
  • 2T Water
  • 2t Peanut butter
Instructions
  1. Arrange the breasts skin side down in a large, heavy skillet set over medium-low heat. After a few minutes, the skin will begin to melt. Cook about 6 to 8 minutes, until the skin becomes crisp and brown and a great deal of the fat has rendered out. Turn them over, increase the heat to medium high and cook 2 to 3 minutes, until the bottom is brown and the breasts feel springy to the touch.
  2. While the duck breasts are frying, cut your vegetables and heat up your roti's.
  3. Mix all the sauce ingredients together.
  4. Then all you do is slice the duck breasts obliquely into thin even slices and add to your warm roti. Place some veggies on top and sprinkle with the sauce. Yummy!
Comment on this Post