Pancakes with Fruit



  • 180 g 1½ cups (375 ml) cake flour
  • 80 g ½ cup (125 ml) wholewheat flour
  • 8 g 2 tsp (10 ml) baking powder
  • pinch of ground nutmeg
  • 150 g 3 eggs, beaten
  • 36 g 3 tbsp (45 ml) sunflower oil
  • 15 g 1 tbsp (15 ml) white grape vinegar
  • 3 cups (750 ml) water
  • 8 g 2 tsp (10 ml) sunflower oil for frying


Mix dry ingredients in a mixing bowl. Mix all liquids together, except the oil for frying.

Gradually add liquid to the dry ingredients and beat well to form a smooth batter.

Heat some of the oil in a frying pan. Pour in just enough batter to form a thin pancake.

Fry until set on top, turn over and fry for another minute. Keep warm and continue with remaining batter and a thin layer of oil where necessary.

Serve with fresh fruit such as apples, naartjies or banana, or a sprinkling of cinnamon sugar and lemon juice.