German Pancakes. Four ingredients is all it takes to make a flood of memories.

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GermanPancakeBreaking dawn on one of the most beautiful drives in Kruger National Park, South Africa. We had just seen a pair of Chetahs, very unusual and rare sight, just inside the gates of the park. The day promised of good game watching, sunshine and spectacular views. A bit of sadness to leave the park to go Three Rondavels. In those days, it was a rare treat to go to a restaurant, but we decided on a late breakfast that was highly recommended in a small little town, Graskop, nestled between Kruger and Nelspruit in the Ndebele tribal area. And that’s where I had my first German Pancake.

First of all, a German Pancake isn’t a pancake. It’s more of a souffle or popover, or if you’re british – Yorkshire pudding. This isn’t a hotplate thing, it bakes until it puffs up and it keeps puffing until you start thinking: wait a moment, did I really make this? Am I a real cook? And the best part, it’s shockingly easy.


German Pancakes, “Graskop Style”
2 TBSP Butter
2 eggs
1/2 C Flour
1/2 C Milk
1 tsp sugar
dash of nutmeg, if you have it

Lemon juice
Powered Sugar

Preheat oven to 425 degrees with a 9 inch pie pan with the butter in it. Mix the remaining ingredients in a bowl. Once the butter is melted, swirl it around and add batter. Immediately return to oven and bake 20 minutes until super puffy. Remove and sprinkle with lemon and Powered Sugar. Enjoy with a hot cup of tea (of course with milk) and close your eyes and listen to the sounds of wild Africa. I was told that once you live in Africa it never leaves your heart. It is true.


Three Rondavels, RSA 1993

Royal Natal

Royal Natal, RSA 1993

One Response

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