Crumpets are essentially similar to small pancakes or what the Americans call flapjacks. While it was a British invention, we all grew up having crumpets for a special weekend or holiday breakfast here in South Africa.
South African crumpets generally don’t contain yeast like the British or American flapjacks, which makes this less “bread-like”.
It is generally served with butter and syrup for breakfast, or with ice cream and chocolate sauce as a dessert.
2 cups cake flour
4 t baking powder
½ t salt
4 T sugar
2 ½ cups milk
1 T melted butter
Beat the eggs and sugar together. Add the melted butter and 1 cup of milk.
Sift together the flour, baking powder and salt and add to the egg mixture.
Whisk together and add the remaining milk to form a smooth batter.
Drop 30 ml of sunflower oil in a non-stick frying pan and heat on medium (I generally regulate the stove between mark 3 and 4 out of 6)
Once the pan is hot drop spoonfuls of the batter into the pan.
You don’t want to make them too big as they take longer to cook through. About 2 tablespoonfuls at a time should be perfect.
Cook on one side and when air bubbles appear, turn and cook on the other side until golden brown.
The recipe makes about 25 to 30 crumpets.
We served ours with slices of melon and banana. The kids also liked it a bit of grated cheese and golden syrup. Some berry compote and a dollop of fresh cream would also be amazing.
I’ve been meaning to post this recipe for ages now – Bobotie, the way my mum used to make it.
Bobotie is a classic, traditional South African Cape Malay dish consisting of spiced minced meat baked with an egg-based topping. It is traditionally served with sambal and garnished with coconut, chutney and bananas.
Growing up, bobotie was one of my favourite dishes. Unlike most kids, I actually enjoyed the spicy notes of the curry powder and the cooked raisins. My dad and my sister would always pick out the raisins from this dish – which resulted in my mom often just removing it from the ingredients all together. She would however then substitute them with some chopped apricots. Speaking of substituting ingredients, when the purse got a bit tight in the month, mom would often half the amount of mince and add about a cup of lentils instead.
If you are vegetarian, you could easily cut out the mince all together and replace it with lentils.
To this day though, whenever I find bobotie on a menu I feel compelled to try it out, just to see how it compares with this recipe. I am obviously biased, but I think this one stands up to the best of them.
PS: This is also a great dish to make as a batch and freeze for those nights you just don’t feel like cooking or if you long for that taste of home.
Enough jabber, on with the recipe.
Cooking time: 1 hour
60ml curry powder
30ml brown sugar
2.5ml salt and pepper
170g sultanas (or raisins if you prefer)
30ml apricot jam
60ml Worcestershire sauce
3 big onions (chopped)
2 cloves garlic crushed
olive oil for frying
2 slices of crust-less white bread
couple of bay leaves
- Soak bread in milk
- Heat oil and butter in large pan and fry onions and garlic
- When onions are soft add curry powder, ginger, sugar, turmeric, salt and pepper and mix well
- Add sultanas, apricot jam, vinegar, Worcestershire sauce and chutney and mix well
- Drain and mash bread and reserve milk
- Add bread to pan together with mince and cook for approximately 15 minutes until the meat loses its pinkness – this will be a fairly dry mixture, but don’t add water, just make sure the mixture does not burn
- Remove from stove and spoon into a greased baking dish and level the top (or divide between smaller dishes for freezing)
- Beat eggs with reserved milk, you should have approx. 300ml, pour over meat mixture and put a few bay leaves on top
- Stand dish in a larger pan of water to prevent it from drying out
- Bake at 180C for 40mins or until set
Serve with some yellow rice and sambal, garnished with coconut, chutney and bananas.
Crumbly pap is a nice variant to the traditional “putu pap” eaten at braais. Serve with tomato and onion gravy or with milk, sugar and a little butter for breakfast the next day.
- 500ml water
- 5ml salt
- 750ml Traditional Braaipap
- Bring water and salt to the boil in a pot
- Add pap, cover with lid and simmer for 15 minutes
- Stir with a fork until porridge becomes crumbly
- Simmer for 20-30 minutes, stirring occasionally
This recipe serves 4-6.
Any self-respecting South African knows that a braai should never be attempted without a good serving of pap.
For the non-South Africans, pap is basically a maize porridge best served with a tomato and onion gravy.
Below is an easy pap recipe for your next braai. We normally use the Premier Traditional Coarse Braai Pap as it has proven to give us the best results without fail.
You can pick these up at your local Spar or Pick ‘n Pay.
- 1 lt water
- 5ml salt
- 500ml traditional braai pap
- bring water and salt to the boil in a large pot
- Add pap
- stir and cover with lid
- Reduce heat and simmer for 40mins, stirring occasionally
- Add another 125ml cold water to pap
- simmer over low heat for another 30mins
This recipe serves 4-6.
One last note. You’re almost assured that the bottom of the pap will burn a crust in the pot, don’t stress, this is quite normal and does not influence the taste negatively. Some would say that this is the best bit, served with a bit of butter and golden syrup/sugar. Yumm.
This recipe has been in our family for ages, and while it’s a fairly basic one, it’s practically fool-proof.
As a kid, I especially remember the rainy days, confined to the house and slowly running out of fun things to do. Just as cabin fever would set in, mom would gather the kids and start baking pancakes.
As the scent of cinnamon sugar lingered through the house and our tummies duly filled, we would actually wish for more days of rain.
So without further ado, here’s the recipe for fool-proof pancakes.
- 1 cup plain flour
- 1/2 tsp salt
- 3/4 tsp baking powder
- 2 eggs
- 250ml milk
- 50g butter
- Sift the dry ingredients, flour baking powder and salt into a large mixing bowl and mix well.
- Mix the eggs and milk together and combine with the dry ingredients.
- Whisk the batter until all the lumps disappear, it should be the same consistency as thin cream.
- Melt the butter in a pan (or nuke it briefly in the microwave).
- Spoon 2 tbsp of the butter it into the batter and whisk it in, then use the rest to oil your pan (even non-stick pans need a little when making pancakes).
- Heat a bit of water in a pot and place a plate with the pot’s lid on top. The steam will heat the plate and keep the finished pancakes hot.
- Get your pan really hot, then turn the heat down to medium and, to start with, do a test pancake to see if you’re using the correct amount of batter.
- Ladle the batter into the hot pan in one go. As soon as the batter hits the pan, roll it around from side to side to get the base evenly coated with batter.
- It should take only half a minute or so to cook; you can lift the edge with a spatula. Flip the pancake over and cook the other side for only a few seconds. Now simply slide the pancake out of the pan onto the heated plate.
- Stack the pancakes on top of each other, remember to sprinkle your mixture of cinnamon sugar between each layer.
To serve, sprinkle each pancake with some freshly squeezed lemon juice and the cinnamon sugar mixture and simply roll them up. Of course you could go completely
overboard decadent by adding any topping of your choice, think whipped cream, maple or golden syrup, slices of banana, chocolate flakes (Aero, Flake or Crunchy works well). Enjoy!
I am so chuffed! This weekend I found that the old favourite South African cookbook Kook en Geniet has been revised and published in English! We always used to cook out of my mother’s Afrikaans Kook en Geniet when growing up and especially loved their pannekoek (pancake) recipe… I could not be happier, except if I actually cooked a meal out of it… and that I will hopefully do soon!