The first drops of rain falls on the parched Kalahari soil…. dark thunder clouds creep closer with the promise of rain…. the thunder rolls in the distance. Excitement is tangible. The first summer rains are on their way!
Living in the Kalahari desert gives you an appreciation of every drop of water! Few things can compare with the smell of the red Kalahari earth when the rain falls on dry arid ground. It brings back special childhood memories with the three kids sitting on the porch, eating freshly baked cinnamon-sugar pancakes and watching the rain cascade down the thatch roof. The smiles of happy children and the thankful look on my farmer husband’s face, fill my heart to overflowing. God is faithful. God is good.
No matter how powerful a man, he cannot make the rains fall on his farm alone.
African Proverb
With the rain comes my mother-in-law’s ‘pannekoek’ (pancakes) recipe. Yes, when the first drops fall, one of the girls will start mixing the batter. Pannekoek is the Afrikaans word for pancake, but this is not like an American pancake. Flat and thin, a pannekoek is more like a version of a French crêpe than the fluffy, buttermilk pancakes we love to eat in America.
The pannekoek batter is runny and not sweetened — one pancake generally fills up the whole pan. It is cooked on both sides and then it can be filled with savory or sweet fillings for either entrées or desserts.
The Kalahari kitchen Pannekoek way is with plenty of cinnamon sugar, melted into the rolled up pannekoek with a dash of fresh lemon juice. With a pinch of nostalgia for good measure. The waft of cinnamon sugar literally pulls you towards the kitchen and the kids ( and dad) stand around for another round of freshly baked pannekoek.
First off, this is an easy one bowl pannekoek recipe that takes no effort at all. You simply add all the wet ingredients (water, eggs and oil) in a bowl with an electric hand mixer at the ready.
Next you just add the dry ingredients little by little while beating with the electric mixer until the batter is smooth. I let my batter stand for half an hour before adding the vinegar. I now scoop about a ladle full into a hot non stick pan.
Tilt the pan when you pour the batter in, to spread it out all over the pan. Once the pancake batter starts pulling away from the sides, with bubbles in the batter on top, it’s ready to flip and cook for a few more seconds. Now serve with cinnamon sugar and lemon juice or any other delicious filling your heart desires on this rainy Monday afternoon.
So armed with flour, eggs, milk, oil and a thankful heart, I am heading off to the kitchen to flip some pancakes. Because ‘Rain showers my spirit, and waters my soul.’ ~ Emily Logan Decens
Recipe page 2
