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Saïda’s pancakes

Saïda’s pancakes

The dough may be prepared ahead of time, but the pancakes are best when cooked before serving. They don’t come out the same when re-heated.

Saïda's pancakes

15 October 2020
: Makes about 20 pancakes
: 10 min
: 30 min
: 1 hr
: easy

Needs 20 minutes for the dough to sit before cooking


  • 2 eggs
  • 50g melted salted butter
  • 35cl milk
  • 300g flour
  • 50g caster sugar
  • 2 packs of dry yeast (20g)
  • A little oil for the pan
  • Icing sugar
  • Maple syrup
  • A non-stick frying pan
  • A few red berries
  • Whip cream (optional)
  • Step 1 Mix the flour, the yeast and the caster sugar in a bowl. Insert the butter in lukewarm milk until melted. Pour on the flour preparation and mix thoroughly. Slightly beat the eggs and add them to the previous mix. Thoroughly whip until you get a nice, thick and lumps-free texture. Let it sit for about 30 minutes at room temperature.
  • Step 2 Heat up the pan with a little oil and place a small ladle of the mix. Allow one minute to cook until you see small bubbles forming on the top. Flip over to cook the other side of the pancake and serve immediately.
  • Step 3 The pancakes are to be served warm with a little icing sugar and red berries on top. You may even serve with whipping cream!

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