Plan my Pancake Day
Plan my Pancake Day
Medium

South African Spiced Lamb Pannekoek

Prep 20 minsCook 30 minsServes 4£1.80/servingSavoury

Thin Dutch-style pancakes filled with cumin-and-apricot spiced lamb mince, rolled into a cigar and eaten straight from the pan. The pannekoek is a staple of Afrikaner home cooking - found at roadside farm stalls and padkos stops across the Western Cape and beyond. The spiced mince filling draws on the same bobotie flavour tradition: warm spices, a spoonful of apricot jam, a splash of vinegar for balance.

South African Spiced Lamb Pannekoek - savoury pancake recipe served on a plate, photographed from above

Ingredients

  • 200g (7oz)plain flour
  • 2large eggs
  • 500ml (18fl oz)whole milk
  • 30g (1oz)unsalted butter, melted, plus extra for the pan
  • pinchfine salt, for the batter
  • 500g (1lb 2oz)lamb mince, 20% fat - for the filling
  • 1 mediumonion, finely chopped
  • 2garlic cloves, finely minced
  • 1 tspground cumin
  • 1 tspground coriander
  • 0.5 tspground turmeric
  • 0.5 tspmild curry powder
  • 0.25 tspground cinnamon
  • 2 tbspapricot jam
  • 1 tbspwhite wine vinegar
  • 200g (7oz)tinned chopped tomatoes
  • to tasteflaky salt and black pepper, to season
  • 4 tbspGreek yoghurt or sour cream, to serve

Method

  1. 1

    Whisk the flour, eggs, milk, melted butter, and a pinch of salt together until smooth and lump-free. Leave to rest for 15 minutes while you make the filling.

  2. 2

    Heat a large frying pan over a high heat. Add the lamb mince and cook, breaking it up with a spoon, for 5-6 minutes until browned all over. Transfer to a bowl with a slotted spoon and set aside.

  3. 3

    Reduce the heat to medium. Add the onion to the same pan and cook for 5 minutes until soft and translucent. Add the garlic and cook for 1 further minute.

  4. 4

    Add the cumin, coriander, turmeric, curry powder, and cinnamon. Stir for 30 seconds until fragrant.

  5. 5

    Return the lamb to the pan. Add the chopped tomatoes and stir to combine. Simmer over a medium heat for 8-10 minutes, stirring occasionally, until the mixture is thick and most of the liquid has evaporated.

  6. 6

    Stir in the apricot jam and white wine vinegar. Season generously with salt and black pepper. It should taste warm, slightly sweet, and a little sharp. Keep warm on a low heat while you cook the pannekoek.

  7. 7

    Heat a 24cm non-stick frying pan over a medium-high heat. Add a small knob of butter and swirl to coat. Pour in approximately 80ml of batter and immediately tilt the pan to spread it into a thin, even round.

  8. 8

    Cook for 1-2 minutes until the edges are golden and the surface looks dry. Flip with a spatula and cook for a further 30 seconds. Slide onto a warmed plate.

  9. 9

    Spoon a generous line of lamb filling along the centre of each pannekoek. Roll tightly into a cigar shape. Serve immediately with a spoonful of Greek yoghurt or sour cream alongside.

Pro Tips

  • →The filling must be dry - if it looks wet, keep simmering. A wet filling soaks through the pannekoek within minutes.
  • →Apricot jam is not optional: it provides the sweetness that lifts the spiced lamb and makes this distinctly South African rather than generic.
  • →The batter keeps in the fridge for 24 hours. Stir before using as it separates on standing.
  • →Keep finished pannekoek warm in a low oven (120°C) while you cook the rest - they dry out fast if left uncovered.

Topping Ideas

Atchar (South African pickled mango relish)Simple green saladExtra apricot jam on the side

Learn More

Terms in this recipe

GaletteBuckwheatDosaBlini

Defined in the Pancake Day glossary.

Questions & answers

What is pannekoek?⌄
Pannekoek (pronounced pan-uh-cook) is the South African term for a thin, Dutch-style pancake. Brought to the Cape Colony by Dutch settlers in the 17th century, it is structurally similar to a French crepe but sits at the centre of its own culinary tradition - eaten sweet (with cinnamon sugar) or savoury at roadside farm stalls and home kitchens across southern Africa.
What is the difference between pannekoek and a crepe?⌄
Very similar in structure: both are thin, egg-rich pancakes cooked in a wide pan. Pannekoek batter typically uses a slightly higher ratio of egg and often includes melted butter. The main difference is cultural context - pannekoek belongs to Afrikaner food culture while the crepe is French, and the fillings and serving style differ considerably.
Can I use beef mince instead of lamb?⌄
Yes. Beef mince works well and is cheaper. The flavour is less rich than lamb but still excellent with the bobotie spicing. Use 20% fat beef mince for the best result - lean mince dries out during the long simmer.
Can I make the filling ahead?⌄
Yes - the spiced lamb filling keeps in the fridge for up to 3 days and freezes well for up to 2 months. Reheat gently in a pan with a splash of water to loosen. Cook the pannekoek fresh on the day.
Is pannekoek always savoury?⌄
No - sweet pannekoek is equally traditional in South Africa. The classic version is dusted with cinnamon sugar and rolled up. Some farm stalls serve it with caramel sauce or golden syrup as well.
What is atchar and where do I find it?⌄
Atchar is a South African pickled condiment - usually green mango, though carrot and mixed vegetable versions exist - spiced with mustard seeds, cumin, and turmeric. It cuts through the rich lamb filling beautifully. Look for it at South African food importers online, or in the World Foods aisle of larger UK supermarkets.
What does bobotie taste like?⌄
Bobotie is a Cape Malay baked dish of spiced minced meat with an egg custard topping. The flavour is distinctively sweet-savoury: warm spices (cumin, coriander, turmeric, cinnamon), fruit (apricot jam or dried apricots), and a mild curry note. This pannekoek filling captures those same flavours without the custard layer.
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