South African Bazaar Pancakes

Recipe by Zurie
READY IN: 45mins




  • Sift together the flour and salt.
  • Beat the eggs and whisk in the milk, melted butter and cognac (or whatever hard liquor you choose).
  • Add to the dry ingredients and whisk until very smooth. If in doubt, pour through a fine sieve.
  • The batter should be as thin as fresh cream. Leave the batter to stand for 30 minutes to 2 hours. (This is important for the final result).
  • By the time you use the batter it will have thickened. It can be thinned again by whisking in a little water. (Be careful not to thin it down too much).
  • Use a bit of butter to make the pancakes. If you have a nonstick pan, use a little butter only for the first pancake, to make sure it won't stick. Butter is also nice for the flavour, but you need very little.
  • Heat the pan well. For each pancake or crêpe, use only enough batter to cover the entire surface of the pan in a thin layer, when you tilt the pan. 3 tablespoons are usually enough, or 2 tablespons for a smaller pan. Keep in mind that they must be thin.
  • Flip the pancake when the edges start going golden and little bubbles appear on the surface.
  • Keep a plate handy and repeat the same process, piling the pancakes on the plate. I put pieces of wax or baking paper between pancakes to make it easier to handle afterwards.
  • Mix the cinnamon with the sugar. For traditional bazaar pancakes, sprinkle each pancake generously with cinnamon-sugar, roll up loosely, and hand out!
  • * If you're only using it later, cover with wrap when cold to prevent drying out.
  • * You can use this batter very successfully to make classic Crêpes Suzettes, but make the crêpes in a smaller pan (4 - 5 " diameter).
  • * If you like you could add 1 tablespoon superfine (caster) sugar and 1 teaspoon vanilla to the batter when whisking it.
  • * Can be used with savoury, meat or vegetarian fillings, can be stacked with various fillings between, or filled, rolled, and baked with a cheese sauce.
  • * The unfilled pancakes freeze very well.