icon Pancakes
from Loewy's in Jakarta
Pancakes are eaten all over the world. As a thin, round, flat cake, the tradition goes to Ancient Greece. Archaeological evidence suggests that pancakes are probably the earliest and most widespread cereal food eaten in prehistoric societies.

A crêpe is a thin Breton pancake cooked on one or both sides in a special pan to achieve a lacelike network of fine bubbles. In Central Europe, there is the palačinka, a thin moist pancake fried on both sides and filled with jam, cheese cream, chocolate, or ground walnuts, but many other fillings, both sweet or savory, can also be used. In Britain, pancakes are often unleavened, and resemble a crêpe. In North America, a raising agent is used (typically baking powder). The North American pancake is similar to a Scotch pancake or drop scone.



Pancakes with blueberries and maple syrup.

New Mexico-style blue corn pancakes.



  • 1 kg flour (2.2 lb)
  • 30 g of yeast (1 package of fast-action yeast)
  • 25 g of brown sugar
  • 1250 ml of lukewarm water (use tepid sparkling water if possible)
  • 250 g powdered nonfat dry milk (Carnation or similar)
  • 10 g of salt
  • 1/2 tsp vanilla extract or one small packet vanilla sugar (about 2 tsp)
  • 400 to 500 g of melted butter
  • 6 to 8 egg whites, beaten to stiff peaks


  1. Place the flour in a large bowl. Make a well in the flour, add the yeast and 250 ml of the lukewarm water.
  2. Add the brown sugar, powdered milk, the vanilla extract or vanilla sugar, and the remainder of the water. Mix the dough well and allow to rise for at least 20 minutes - 1/2 hour.
  3. During this period, melt the butter. Allow to cool to lukewarm. Add the melted butter and mix well. Beat the egg whites to stiff peaks, fold carefully into the batter mixture until evenly mixed through.
  4. Heat a large waffle iron. Spread each section with the batter, close and bake until done.
  5. Serve dusted with comfectioners' or icing sugar, or topped with whipped cream and fruit, or with melted chocolate or Nutella.


Blue Corn Pancakes
from Sopia's Place in Albuquerque.

  • 2 1/2 cups all-purpose flour
  • 2 cups blue corn flour
  • 3/4 tbsp salt
  • 4 tbsp sugar
  • 4 tbsp baking powder
  • 4 cups milk
  • 1/2 pound butter, melted
  • 4 eggs


  1. Mix the dry ingredients (flours, salt, sugar, and baking powder).
  2. Mix the wet ingredients (milk, butter and eggs).
  3. Combine and mix, without over-mixing, until the batter is slightly lumpy. Allow to rest for 1/2 hour before adding to frying pan.
  4. Heat butter in a frying pan until hot. Spoon one large spoonful of the batter at a time, allowing it to spread, forming a pancake. Fry 1-2 minutes on each side.
  5. Top with maple syrup and serve.



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Last updated: August 13, 2014
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