Category Archives: pancakes


170 g flour
60 g rye flour
(dry ingredients should total just over 2 cups)
2 tb raw sugar (this is mainly to help the pancake brown)
grated rind of 1 lime or lemon
1/4 tsp cardamom seeds, ground
2 tsp baking powder
1/2 tsp baking soda
pinch salt
480 ml / 2c milk
1 tb lemon juice
1 large egg
45 g unsalted butter, melted
oil for greasing the pan, ideally cocount

The texture of the pan you use is important. Non-stick surfaces give a bland uninteresting surface to the pancake. A textured surface, for example a Swedish ‘skeppschult’ sand-cast iron pan gives a more open surface and better overall browning.  Stainless steel can work well. Using two pans is essential if you are cooking for more than 3 people. Set the pan over the heat you will use when cooking the pancakes and allow the pan to warm up.

Combine dry ingredients. Be precise with the baking soda as too much will taint the flavour of your pancakes. Mix lemon juice with the milk and stand 5 minutes. Whisk in the  egg and pour into a well in the dry ingredients and turn with a whisk, spread over melted butter, continue turning with the whisk until only just combined (there should still be lumps). Be sure to turn the mixture well as the batter will be wetter toward the bottom.

Grease the pan sparingly as ; it should be hot enough that the batter sizzles when laid in. This is not far off smoking point for the oil. Measure out 1/3 cup (60 ml) while tipping the pan to spread the batter out evenly. Cook until bubbles appear but and the edge appears brown  but top is still liquid, turn and cook briefly. If the pancake sticks, the problem is your pan.

Updated April 2019.

buckwheat pancakes

1 1/4 cups 150 g buckwheat flour
1/2 cup 60 g standard flour
1 tsp baking powder
2 tsp sugar
4 eggs, separated, whisk whites until stiff
2 cups buttermilk
2 cups blueberries

Combine dry ingredients. Combine wet ingredients except egg whites. Mix together carefully until just combined. Fold in egg whites in two batches with a metal spoon to avoid deflating them. Measure 1/4 cup mixture onto pan and sprinkle with blueberries.

Drop sliced bananas or other fruit on top in smallish pieces before turning, but be careful they don’t stick .

Source:’The Best New Recipe’

beghrir – Moroccan semolina pancakes

Great as a dessert or for breakfast!

125 grs fine semolina
50 grs plain all purpose flour
1/2 tsp salt
1 tsp sugar
100ml milk
250 ml water
1 egg
15 grs dried yeast
orangeblossom- or rose-water
fresh berries, to serve

Sieve Flour into a bowl, add semolina and salt, mix. Warm the milk and water together to 35’C. Add egg, sugar and yeast. Pour over semolina mixture. Mix gently for 10 minutes. Cover and leave in a warm place for two hours until frothy. Fry small pancakes over low heat on one side only, do not turn. Small bubbles should appear on the upper side. Do not pile pancakes on top of each other while they are hot.

Gently warm a lump of butter together with some honey. Add a dash of orangeblossom- or rose-water. Mix well and spread onto the pancakes before serving.

Serve with thick yoghurt and fresh berries, garnish with mint. Great with Moroccan thé à la menthe.