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Pancakes can be enjoyed for a light meal with various delicious fillings and the meal can be rounded off with a traditional pancake with cinnamon and sugar.


  1. 4 cups of cake flour

  2. 4 teaspoons baking powder

  3. 4 eggs      

  4. 1,2 liter water

  5. ¼ cup vinegar

  6. 1 cup cooking oil

  7. 1 teaspoon salt


  • Beat the eggs, add salt, vinegar and oil and beat again. 

  • Sift the flour and baking powder together and gradually add to the egg mixture, stirring all the while.

  • Add a small amount of oil to the pan initially and warm the pan well before the first dough is added.  No more oil should be added to the pan for the remainder of the baking process. 

  • The amount of dough added to the pan each time depends on the size of the pan.  It should be sufficient to cover the bottom of the pan in a thin layer of dough.

  • When the top of the dough layer is no longer white and uncooked in appearance it is time to flip the pancake.  The bottom of the pancake – now facing upwards, should just be slightly brown.

  • After flipping, the pancake should just bake for another 1 or 2 minutes,  Keep the pancakes covered in a lidded dish until serving.

© 2019 by Gerrit Louw