This isn’t your average flapjack. Inspired by a Peter Veldsman recipe and shared via the culinary grapevine, these pancakes boast a secret ingredient that elevates them from delicious to unforgettable: a splash of brandy. Don’t worry, the alcohol cooks off, leaving behind a subtle depth of flavor that perfectly complements the warm, spicy notes of cinnamon and the bright zing of lemon.
Recipe Overview
- Yield: 24 pancakes (perfect for sharing or storing for later)
- Serving Size: 3-4 pancakes per person
- Difficulty Level: Easy
- Prep Time: 15 minutes (plus 1 hour chilling time)
- Cooking Time: 30 minutes
Whether you’re whipping up a fancy brunch for friends or treating yourself to a cozy weekend breakfast, these pancakes are sure to impress. The recipe is straightforward enough for beginners but yields results that will make you feel like a pro.
Ingredients List
- 4 cups (500g) all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons salt
- 1 tablespoon superfine sugar (caster sugar)
- 8 large eggs
- 4 ¼ cups (1 liter) whole milk
- 2 tablespoons brandy (optional, but recommended)
- 1 cup vegetable oil (canola or sunflower)
- 1 ¼ cups (250g) granulated sugar, for serving
- Ground cinnamon, to taste, for serving
- Lemon juice, to taste, for serving
Note: If you can’t find superfine sugar, you can briefly pulse granulated sugar in a food processor to achieve a finer texture. For a non-alcoholic version, simply omit the brandy – the pancakes will still be delicious!
Step-by-Step Instructions
- In a large bowl, sift together the flour, baking powder, salt, and superfine sugar.
- In a separate bowl, use a handheld blender to mix the eggs and milk until well combined.
- Gradually add the flour mixture to the egg mixture, blending with the handheld mixer for about 3 minutes until smooth.
- Pour in the brandy (if using), then slowly drizzle in the oil while continuing to mix for another 4 minutes. This step is crucial for achieving that perfect, lump-free batter consistency.
- Cover the bowl and refrigerate the batter for at least 1 hour. Pro tip: If you can wait, the batter is even better on day two!
- When ready to cook, heat a non-stick pancake pan or griddle over medium heat. A good pan is key to pancake perfection, so invest in a quality one if you can.
- Add a few drops of oil to the pan and swirl to coat.
- Pour about ¼ cup of batter into the pan, tilting to spread it into a thin, even layer.
- Cook for about 1-2 minutes, until the edges start to look dry and bubbles form on the surface.
- Flip and cook for another 30 seconds to 1 minute on the other side.
- Repeat with the remaining batter, adding a few drops of oil to the pan between each pancake.
Chef’s Note: Don’t be discouraged if your first two pancakes aren’t picture-perfect. Consider these the cook’s treat – they may not be Instagram-worthy, but they’ll still be delicious!
Serving Suggestions
To serve these pancakes in true cinnamon-sugared brandy style:
- Mix the granulated sugar with ground cinnamon to taste in a small bowl.
- Sprinkle each pancake generously with the cinnamon-sugar mixture.
- Finish with a light drizzle of fresh lemon juice to brighten the flavors.
While these pancakes are divine on their own, here are some additional serving ideas to take them to the next level:
- Top with a dollop of whipped cream and a sprinkle of nutmeg for a festive touch.
- Serve with warm apple compote for a cozy autumn feel.
- Drizzle with maple syrup for a classic American twist.
- Add a scoop of vanilla ice cream for an indulgent dessert version.
Nutritional Information
Approximate nutritional values per serving (3 pancakes, without toppings):
- Calories: 350
- Protein: 8g
- Carbohydrates: 45g
- Fat: 16g
- Fiber: 1g
- Sugar: 15g
Note: These values are estimates and may vary based on specific ingredients and portion sizes. The addition of toppings will alter the nutritional content.
