Photographs by Dylan Swart, Recipe by Sinaso Martins and Thulisa Martins
Remember, I’ve been getting my nine year old in the kitchen right? I woke up this morning getting ready for a food show. While I was baking my bread super early, Sinaso comes through the kitchen and gives me a heart warming hug. ‘good morning Mom’, I cherished this moment and hoped it could last for a life time :), yet time is so short that I could not hold that thought for long. ‘Sweet heart, did you sleep well’ I said, giving Him a quick kiss on the forehead, while heading away towards the oven to take a sneak peak on the bread that has filled the house with a glorious aroma. Then another thought comes to mind, and thats for Sinaso to make His precious pancakes – He is the best when it comes to making pancakes, so why keep His recipe with us when we can share it with everyone – so enjoy!
3 large eggs, lightly whisked
200g self raising flour, sifted
125ml (1/2 cup) full cream milk
pinch of salt
5ml (1 tsp) grape vinegar
15ml (1 tbsp) vegetable oil
small pot homemade caramel sauce
small handful stroop (syrup) waffles, to serve
Whisk all the ingredients together until a runny smooth batter. Place in the fridge for 15 to 20 minutes. Heat the oil in a non-stick frying pan over high heat and fry for about 1/2 minute on each side until golden brown. Serve drenched in homemade caramel sauce.
Mom’s homemade caramel sauce
250g castor sugar
5g salted butter
100ml fresh cream
1. Heat the sugar and water to a caramel stage (about 172°C on a sugar thermometer) over medium heat, while the syrup is simmering, brush down the sides with a little water to prevent the sugar from crystalizing. When the sugar is ready, remove from heat and carefully whisk in the butter and then gradually the cream (take care the caramel is very hot).
Set aside to cool and serve with the pancakes.