Pancakes are an American classic, either you have it for breakfast or brunch, the day wouldn’t be complete without pancakes served with syrup, butter or whatever topping you want. A pancake  is a flat cake, often thin and round, prepared from a starch-based batter that may containeggs, milk and butter and cooked on a hot surface often frying with oil or butter. Pancakes have been around for centuries as a favorite staple in manycultures’ diets. They began over 30,000 years ago during the Stone Age. Researchers have found pancakes in the stomach of Otzi the Iceman, humanremains dating back 5,300 years.
The ancient Greeks and Romans used to make pancakes with olive oil, honey and curdled milk. In Greece pancakes were called τηγανίτης which means “frying pan”. The Ancient Romans called their fried concoctions alia dulcia, Latin for "other sweets" which were much different from the pancakes we know today.
In the American colonies, pancakes, known as hoe cakes, johnny cakes, or flapjacks, were made with buckwheat or cornmeal. Amelia Simmons’s American Cookery thought to be the first all American cookbook, published in 1796, that has two recipes for pancakes, one for “Johny Cake, or Hoe Cake,” which calls for milk, “Indian meal,” and molasses, the other for “Indian Slapjack,” which drops the molasses, but adds four eggs.
Pancakes are traditionally eaten on Shrove Tuesday, which is knownas "Pancake Day" in Canada, the United Kingdom, Ireland, NewZealand, and Australia, and "Pancake Tuesday" in Ireland and Scotland.Pancakes exist all over the world and it seems that each culture has its own unique take on them.
Crepes, popular in France, Belgium, Switzerland and Portugal, are made from flour, milk, and eggs. They are thin pancakes and are served with a sweert or savouryfilling.
In the Netherlands,pancakes are known as pannenkoeken and are mostly eaten at lunch and dinnertime. Pannenkoeken are slightly thicker than crêpes and usually quite large,12 inch (30 cm) or so in diameter. The batter is egg-based and fillingsinclude such items as sliced apples, cheese, ham, bacon, and candied ginger,alone or in combination.
In Austria, the Czech Republic, and Slovakia pancakes are called palatschinke, palačinka and palacinkaKaiserschmarrn is an Austrian pancake including raisins, almonds, apple jam or small pieces ofapple, split into pieces, and sprinkled with powdered sugar.
In Romania, they are called clătite. In countries of former Yugoslavia, they are called palačinka. In these languages, the word derives from the Latin placenta, meaning "cake". These pancakes are thin and filled with apricot, plum, apple or strawberry jam, chocolate sauce or hazelnut spread.
Eastern-Slavic cuisines have a long tradition of pancake cooking and include a large variety of pancake types. In Belarus, Russia and Ukraine, pancakes may be breakfast food, appetizer, main course, or dessert. Blintzes are thin crêpes made without yeast and filled blintzes are referred to as nalysnyky, ornalistniki, usually having a filling such as jam, fruits, quark, or cottage cheese, potato, cooked ground meat or chicken, and even chopped mushrooms, bean sprouts, cabbage and onions. This kind of pancake is rolled or enveloped into apre-fried blintz and then the blintz is lightly re-fried, sautéed, or baked. Small thick pancakes are called oladyi and the batter may contain various additions, such as apple and raisins.
I don't make pancakes often for breakfast or brunch, when I make I look for easy to make recipes. My pancakes recipe is a very simple recipe, it takes only a few minutes to be made and the pancakes are really fluffy and delicious. You can choose any topping you want and enjoy a tasty breakfast or brunch.
PREP TIME 5 mins
Cook Time 15 mins
Course Breakfast
Cuisine American
Servings 4
Calories 180 kcal


  • 230 g flour
  • 40 g sugar
  • 10 g vanilla sugar
  • 5 g baking powder
  • 150 g yoghurt/kefir
  • 200 ml milk
  • 80 g chocolate drops


  • In a bowl, mix the flour, sugar, vanilla sugar and baking powder. Add the kefir and mix. Gradually add the milk and mix until you get a homogeneous composition, without lumps. At the end we add the chocolate drops.
  • Add the butter in a hot pan and wait for it to melt. Add about 2 tablespoons of the composition for each pancake and bake on low heat for 40-60 seconds on each side or until bubbles begin to appear.
  • For serving I used fresh strawberries and maple syrup but you can opt for any topping you want.


Keyword breakfast, breakfast ideas, breakfast pancakes, breakfast time, brunch, brunch ideas, chocolate pancake, pancake brunch, pancakes, sweet pancakes

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