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South African Pancakes

Pancake, aka “pannekoek” is a traditional and very popular South African treat which can be found at fete’s, markets or sport events. It is also often baked when it rains. Not that one needs to wait for rain to enjoy this sweet treat! Pancakes are traditionally filled with cinnamon sugar, but can be filled with a variety of both sweet and savoury fillings. It can even be stacked as a cake! Pancakes are similar in taste and texture to the French crépe. The French serve their crépes with lemon and sugar, or with sliced bananas and Nutella. Not forgetting “Crêpes Suzette“, the popular French dessert where pancakes are served with an orange sauce and flambéd with Grand Marnier, Cognac or orange liqueur. South African pancakes are very different to American pancakes, which we know as flapjacks or crumpets.

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Melktertjies (South African Eggnog)

“Melktertjies”, also know as “melktert shooters” is as South African as can be and basically our version of eggnog.   It smells and tastes like melktert (Milk Tart) with a bit of kick. A single sip of this delicious alcoholic drink is all it will take to make you want to come back for more.

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Grandma’s Milk Tart

This is an excellent recipes which may end the search for a light and flavourful tart with a thick and creamy filling and paper thin crust! Serve slightly warm or cold.  Be sure to also try Carolié’s easy Quick Baked Milk Tart, which is a crustless version of this South African favourite.

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Bobotie

Bobotie has many household variations but should always be prepared with good quality lean beef or lamb mince, flavoured with curry and spices and topped with a golden egg custard. The matching side dish is Yellow rice with raisins but fluffy white rice is also good. Add a green vegetable for colour and sambals like fruit chutney, diced pineapple, cucumber and nuts.  The Indonesian influence on South African cookery entered the country with the Dutch colonists who had ties with Indonesia at the time. The Indonesian word “bobotok” from which bobotie is derived, appeared in a Dutch cookery book in the year 1609. Malayans brought their culinary traditions to the country and these formed the cornerstone for certain dishes, which were perfected and adapted by each succeeding generation and can be regarded as indigenous.  Read more about South Africa’s food heritage here. Also try the Spicy Macadamia Nut & Fruit Bobotie recipe.

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Malva Pudding

Malva pudding is a classic South African dessert. It has a moist, sponge-like texture and is quite sweet.  Due to the fact that the syrup is poured over the cake and it is baked a second time, it is considered a pudding rather than a cake.  The pudding can be served on its own, often sliced into squares or simply scooped into shallow bowls, it can also be served with custard and/or ice-cream.

30 g butter at room temperature
200 ml sugar
250 ml cake flour
250 ml milk
2 large eggs, beaten
5 ml lemon juice
5 ml bicarb of soda
30 ml apricot jam

Syrup
125 ml cream or evaporated milk
50 ml sugar
50 ml water
25 g butter

To serve (optional)
Custard or vanilla ice-cream

  1. Pre-heat the oven to 180 º C and grease a 20 x 20 cm square, oval or round ovenproof dish with non-stick cooking spray.
  2. Cream the butter and sugar in a large mixing bowl with an electric hand mixer.
  3. Stir in the cake flour and milk and mix well.
  4. Add the egg, lemon juice, bicarbonate of soda and apricot jam to the mixing bowl.
  5. Pour the batter into the ovenproof dish and bake for 1 hour.
  6. To make the syrup, combine all the ingredients in a medium saucepan and boil for about two minutes.
  7. Remove the pudding from the oven and pour the syrup over the hot pudding.Return the pudding to the oven and bake for a further 10 minutes.
  8. Serve warm or at room temperature with custard or ice-cream.

6 servings.

Photo credit: www.tastykitchen.com