CINNAMON-SUGARED BRANDY PANCAKES

“This Peter Veldsman recipe via my friend Johan Nel makes enough pancakes for afternoon tea and a breakfast or two.”

Makes 24

EASY

GREAT VALUE

Preparation: 15 minutes, plus 1 hour’s chilling time

Cooking: 30 minutes

flour 500 g baking powder 1t salt 2t caster sugar 1T free-range extra-large eggs 8 full-cream milk 1 litre brandy 2 T (optional) sunflower or canola oil 1 cup sugar 250 g, for serving cinnamon, to taste, for serving lemon juice, to taste, for serving 1 Sift the flour, baking powder, salt and caster sugar together. In a separate bowl, mix the eggs and milk using a handheld blender. 2 Add the flour mixture to the egg mixture and mix well with a handheld blender for about 3 minutes. 3 Add the brandy, then slowly add the oil in a steady stream while mixing for about 4 minutes, making sure all the lumps have been destroyed. 4 Chill for about an hour before using (the mixture is even better on day two – if you can wait that long). 5 Use a non-stick pancake pan (if you don’t have one, get one – your pancakes deserve it). Add a few drops of sunflower oil to the pan and, over a hot flame or stovetop, cover the surface with a thin layer of pancake mixture. The first two pancakes are never pretty but they are delicious. I regard them as the chef’s treat. Serve sprinkled with the cinnamon and sugar, drizzled with lemon juice.