South African Pannekoek

Step 1

In a small bowl, combine sugar and cinnamon. With a small whisk or fork, mix together until evenly distributed. Set aside, or store in a jar or other airtight container for later use.

Step 2

In a medium bowl, whisk together eggs, water and 1/2 cup oil.

Step 3

In a large bowl, sift flour and salt to get out any clumps. Make a well (a hole) in the center of the flour mixture. Pour egg mixture into the well in a steady stream, whisking together as you pour. Mix until well combined; batter will be very runny. Let stand for 30 minutes to 1 hour.

Step 4

In a frying pan, heat 2 tablespoons oil on high heat. Do not leave pan unattended. When the oil starts to smoke, remove immediately from the burner and cool down. Pour off the excess oil and use a paper towel to wipe out the pan. This "seasons" your pan and keeps the pannekoek from sticking.

Step 5

Reheat the frying pan on medium-high heat. Spoon in the batter, allowing a thin layer to coat the bottom of the pan. When bubbles form on top and the pancake pulls away from the sides of the pan, use a spatula and flip the pancake. It is done when the pancake firms up and has browned slightly. Transfer to a plate.

Step 6

Sprinkle cinnamon over the center of a pannekoek, then roll into a narrow roll. Place on a serving dish, lining up the pancakes as you go.

Step 7

Repeat steps 4 and 5 until you're out of batter. If needed, keep pancakes warm under some foil in a 175-degree preheated oven until serving.

Step 8

Sprinkle more cinnamon sugar over the rolled pannekoek. Drizzle with fresh lemon juice just before serving.