You’ve got to try these irresistible pancakes

Ingredients

• 450 mlmilk
• 300 mlwater
• 100 mloil
• 3eggs
• 300 gplain flour
• a pinchsalt
• to tastesweet or tart jam
• to tastechocolate spread, such as Nutella
• to tastewhipped cream
• to tasteicing sugar
• to tasteground cinnamon
• to tastecurd cheese
• to tastesliced or grated fruit

Instructions

1. 1

   Combine ingredients

   Add the milk, water and oil to a suitable bowl or container. Add the eggs, flour and salt; sifting the flour first is fine.

2. 2

   Blend the batter

   Use a hand blender to mix everything into a smooth, fairly thin batter so the pancakes do not turn out thick.

3. 3

   Rest the batter

   If you have time, cover the batter and chill it for at least 30 minutes. You can also cook it straight away; the pancakes should still hold together.

4. 4

   Heat the pan

   Set a non-stick frying pan over the heat and use a ladle to spread the batter evenly across it. If the pancakes stick to your pan, add just a tiny drop of oil.

5. 5

   Cook both sides

   Cook the pancake on one side, then turn it over and cook the other side until both are nicely golden. You can use two pans at once, adjusting the amount of batter to suit each pan.

6. 6

   Stack the pancakes

   Transfer each cooked pancake to a plate, stacking them on top of one another.

7. 7

   Choose toppings

   Add toppings to taste, such as jam, curd cheese or chocolate spread.

8. 8

   Dust with sugar

   For a sweeter finish, dust the pancakes with icing sugar.

9. 9

   Use a sieve

   If you do not have a sugar shaker, sprinkle the icing sugar over the pancakes through a sieve.

10. 10

    Finish with cream

    Add whipped cream as a garnish if you like; it is especially popular with children.

What are these pancakes?

These are thin pan-cooked pancakes, similar to crêpes, made with a loose batter of flour, eggs, milk and water. Pancakes of this kind are enjoyed across Central Europe, including Slovakia, where they are often served rolled or folded with sweet fillings.

This version uses oil in the batter and keeps the method straightforward: blend until smooth, then cook in a non-stick pan. Its mild flavour leaves plenty of room for a choice of toppings.

Nutrition and macros by portion

The nutrition label shows one serving as written: 105 calories, 4g protein, 12g carbs, 4g fat.

For the plain pancakes, most of the carbohydrate comes from the flour and milk, while the oil and egg yolks provide much of the fat; the eggs and milk also contribute protein. The nutrition estimate below excludes the optional toppings, so balance a topped serving with fruit or a savoury side if you want a more substantial plate.

Getting the batter right

Thin batter: the recipe specifically calls for a fairly loose mixture, which spreads into delicate pancakes rather than thick ones. Blend until there are no obvious lumps, but stop once the batter is smooth.

Flour: sifting is optional, though it can help the flour combine evenly. Add it with the other ingredients rather than working it into a stiff paste first.

Resting and chilling

Optional rest: chilling the covered batter for at least 30 minutes gives it time to settle. The recipe notes that you can skip this and start cooking straight away.

Ready to cook: give the batter a brief stir if it has been standing, then check that it still pours easily from the ladle. It should spread across the pan when you tilt it.

Cooking without tearing

Pan temperature: heat a non-stick pan before adding batter, so the first pancake begins cooking as soon as it lands. A pan that is too cool can make the batter harder to turn.

Turning point: cook the first side, then flip once it releases readily and has taken on a golden colour. If the surface is still wet or the pancake resists lifting, give it a little longer.

Adjusting for your pan

Batter amount: use enough to coat the base in a thin, even layer, and adjust the ladleful to the size of your pan. The recipe also allows for cooking in two pans at once.

Sticking: use a non-stick pan if possible. If a pancake catches, add only a tiny drop of oil rather than greasing the pan heavily.

Choosing toppings

Sweet or tangy: spread on jam, chocolate spread or curd cheese, or add sliced or grated fruit. The recipe leaves the combination up to you.

Finishing touches: dust with icing sugar, using a sieve if you do not have a sugar shaker. Whipped cream and ground cinnamon are also listed as optional toppings.

Serving at the table

Stack the cooked pancakes on a plate and serve them with the toppings alongside, so everyone can fill or garnish their own. A mix of fruit and curd cheese makes a fresh-tasting option, while jam or chocolate spread gives a richer finish.

Recipe notes & tips

• Use a container with a lid if you plan to chill the batter.
• Keep the batter thin so it spreads into delicate pancakes.
• Use a non-stick pan and add only a tiny drop of oil if needed.
• Adjust the ladleful to match the size of each pan.
• Cook the pancakes in two pans at once if you want to work faster.
• Put a sieve over the pancakes to dust them evenly with icing sugar.

Variations

• Jam filling: spread on sweet or tart jam and roll or fold the pancake.
• Chocolate topping: add chocolate spread for a richer finish.
• Curd cheese: fill with curd cheese and add fruit if you like.
• Fresh fruit: top with sliced or grated fruit for a fresh contrast.
• Cinnamon sugar: dust with icing sugar and a little ground cinnamon.
• Cream finish: add whipped cream just before serving.

Common mistakes to avoid

• Batter too thick: blend in a little water until it pours and spreads easily.
• Lumpy mixture: blend the ingredients until smooth, and sift the flour first if helpful.
• Pan not hot enough: preheat it before ladling in the batter.
• Pancake sticking: use a non-stick pan and add only a tiny drop of oil when needed.
• Turning too soon: wait until the first side is golden and releases readily before flipping.
• Uneven thickness: spread the ladleful across the pan and adjust the amount for its size.

How to store

Stack and refrigerate leftover plain pancakes in a covered container for up to 3 days. Reheat briefly in a frying pan or microwave until warmed through; add toppings after reheating.

Frequently asked questions