Sunny pancakes

Hungarians don’t have a ‘Pancake day’ but we do make pancakes to eat as a main course after a satisfying soup on Sundays. I remember my grand mother would make 100 of them with two frying pans in almost no time at all – they would disappear just as quickly! My father, the main predator, could (and still can) eat more then 15 pancakes with sweet cocoa powder and home-made apricot jam, even though he knew there was always another day for pancakes.


200 g self rising flour

4 eggs

300 ml milk

150 ml sparkling water

1 tablespoon of oil

1 tablespoon of sugar

pinch of salt


Mix the sugar together with the eggs and a pinch of salt till it becomes whiteish. Add the flour and a bit of milk then mix well. Add the rest of milk and the oil and continue mixing with the electric mixer. Now gently add the sparkling water then, with a help of a spoon, blend into a silky batter. The texture should be similar to single cream.

Pour a little bit of oil into a small bowl to grease the frying pan between each pancake. With the help of a food-brush, oil the frying pan and heat to medium temperature before you pour the pancake mixture into it. Lift up the frying pan from the hob when you are pouring the batter and tilt it round and round to sure an even pancake. Cook each side quickly.

Flavour your pancake as you prefer with some jam, chocolate, cinnamon or with some savoury filling.

Makes approx. 16 pancakes

Cooking time: 30-45 minutes


Add some grated apple to the pastry and a bit more flour, fry it both sides then sprinkle cinnamon over it.

Calories and nutrition:

Calories: 74 Carbohydrate: 8 g Protein: 2 g Fat: 2.4 g


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