The holiday season in Ouma Julie’s home was always synonymous with family and food, but one thing that always brought them to the table in the morning was the freshly flipped pancakes, the lingering smell of cinnamon and freshly squeezed lemons. Get It’s Gypseenia Lion asked her to share this piece of home with you.
The holiday season in Ouma Julie’s home was always synonymous with family and food, but one thing that always brought them to the table in the morning was the freshly flipped pancakes and the lingering smell of cinnamon and freshly squeezed lemons.
My grandmother Julie Southon, Ouma Julie, takes pride in every meal she prepares from the sweet carrots to the simplest sandwich, but her pancakes will always be what reminds me of home the most. I live 720 kilometres from home and every time I feel a little homesick, the thought of her pancakes makes me want to get on the next flight home.
I always remember how the stack of freshly flipped pancakes would steam through the bright morning sun as they cool-off on the antique brown table covered in a blue and green floral table cloth. Next to this stack, was the cinnamon, sugar, and lemons picked from the tree in the backyard.
My cousin and I would wake up in the sitting room, the closest room to the dining table so we were lucky enough to indulge before the adults made it to the table.
When I asked her for this recipe, she did not hesitate to share it with me and the Get It reader, because like her heart was always open for sharing food, she knows that I will continue with this tradition in my own home, one day.
Recipe and method for Ouma Julie’s pancakes:
You will need:
Ten cups of flour, a litre of water or milk, and four large eggs. Two tablespoons of baking powder, one tablespoon bicarbonate of soda, one tablespoon of vinegar and two tablespoons of vanilla essence. Cinnamon powder, sugar and a lemon cut into half. Don’t forget the non-stick pan.
Method:
Crack the eggs into a two litre jug or large mixing bowl and whisk it together. Add the water or milk, be sure to avoid it from foaming. Now add the flour, remember to add a cup at a time and to mix as you add. Your mixture will become heavy and smooth, this means that the batter is consistent. Now add vinegar and whisk the mixture before adding the vanilla essence and oil. Lastly, add the baking powder and bicarbonate of soda and ensure that you mix the batter thoroughly. A smooth consistent mixture is what you are aiming for, this ensures a free flow on the base of your pan.
Time to flip your pancakes:
Heat your stove, Ouma Julie uses a gas stove so the heat is on a medium temperature. Grease your pan and allow the pan to heat before slowly pouring your mixture onto the pan while making a circular motion so that the mixture covers the base smoothly. Cook for two to three minutes, then flip. Continue cooking until brown on both sides. Sprinkle some sugar and cinnamon on your pancake. You can add lemon drops to add some more flavour, and serve!
Text: GYPSEENIA LION Photograph: 123RF
