Pancakes are one of the oldest known foodstuffs, made from cereals in prehistoric societies. Pancakes were being flipped and consumed circa 4000 BC when ‘writing’ was in its embryonic stage and the Bronze Age was just kicking off.

The pancake is a very diverse food made since forever all over the globe. The injera is the pancake staple of the Horn of Africa, across the straits in Yemen they do crumpet-like Lahoh and the French have their famous crêpe. In short, pancakes in some form or other are made from Africa to Asia and from the Americas to Europe.

With Black Friday and Cyber Monday just around the corner, the Irish compete (not a joke) with their celebration of Shrove Tuesday, also known as Pancake Tuesday, the day before Ash Wednesday, which as you all should know is the first day of Lent. On Pancake Tuesday the tradition in Ireland and parts of England is to eat pancakes for breakfast.

This recipe is super easy and worth a go.


  • Flour x 250 gram
  • Baking powder x 20 gram
  • Sugar x 70 gram
  • Eggs x 2
  • Oil x 50 ml
  • Milk x 300 ml


Mix dry ingredients together in mixer using balloon attachment for a minute. Premix eggs, oil and milk together, then add slowly to the dry ingredients. Mix on medium speed until well mixed together. It can also be mixed by hand with a whisk. Cover with cling wrap and set aside for an hour or two in the fridge before use.

Heat a non-stick frypan to medium-low heat, coat with vegetable oil lightly; using a paper towel, wipe up excess oil. Using a medium-sized ladle, ladle in the mixture quickly, turning the pan to ensure the mixture spreads. Cook for a short time, flip and cook the other side. The trick is to keep it moist in the middle and not to burn it on the outside. Practice makes perfect. Plop out the pancake onto a plate when ready.

Best to eat these little beauties warm from the pan with maple syrup, chocolate sauce…

Have a wonderful weekend. 

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The BFD Food Column: Pancakes
Daniel Goldwater

Daniel Goldwater

Ex-New Zealander, lover of the buzz that emanates from Jerusalem, Israel and the wider Med. region. Self-trained chef and entrepreneur, trained Pastry chef and former Personal chef to the Ambassador of...