Make the perfect pancakes for the whole family



¦ 2 eggs

¦ 60g unsalted butter

¦ 310ml (1¼ cup) milk

¦ 5ml (1 teaspoon) vanilla essence

¦ 300g (2½ cups) cake wheat flour

¦ 10ml (2 teaspoons) baking powder

¦ 60ml (4 tablespoons) castor sugar

¦ 2ml (¼ teaspoon) salt

¦ 65ml (¼ cup) water


¦ 250g mascarpone cheese

¦ 250g crème fraiche

¦ 5ml (1 teaspoon) vanilla essence

¦ 30ml (2 tablespoons) ground cinnamon

¦ 200g (1 cup) sugar

¦ 2 bananas, sliced and drizzled with lemon juice

¦ 350g frozen or fresh assorted berries

¦ 250ml (1 cup) golden syrup


Mix eggs, melted butter, milk and vanilla essence in a bowl. Sift flour, baking powder, castor sugar and salt into a separate bowl. Add the butter mixture, whisking continuously to form a firm batter. Slowly add water to create a thinner consistency. Whisk well. Heat a 25cm non-stock crepe (pancake) pan and grease with a little butter. Spoon in the batter to fill the base of the pan. When bubbles appear, turn the pancake over and cook the other side. To assemble: Mix mascarpone, crème fraiche and vanilla in a bowl. In another bowl, mix cinnamon and sugar. Place one pancake on a serving platter and spread with mascarpone mixture, scatter over a sixth of the banana slices and berries. Dust with cinnamon sugar and drizzle with syrup. Cover with another pancake, repeat layers ending with pancake. Dust with icing sugar and decorate with toasted almonds and some berries.

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