Prep time: 10 mins | Cook time: 15 mins | Rest: 20 mins | Total time: 25 mins
makes about 12 pancakes
- 250 g all-purpose flour
- 1 tsp baking powder (or ½ tsp baking soda)
- ¼ tsp salt
- 250 ml lukewarm water (or as needed to make a smooth batter)
- οlive oil or sunflower oil, for frying
For serving
- honey
- coarsely chopped walnuts
- cinnamon
Instructions
- In a bowl, mix the flour, baking powder and salt.
- Gradually add the water while whisking, until you have a batter that’s pourable but still thick enough to hold its shape. For fluffier pancakes, let it rest for 15–20 minutes.
- Warm some oil in a nonstick frying pan over medium. Using a ladle, pour small amounts of batter into the pan.
- Fry for 1–2 minutes on each side, until the pancakes puff up and turn golden.
- Transfer to a plate lined with paper towels to drain excess oil. Repeat with the rest of the batter, adding a little more oil on the pan if needed.
- While still warm, drizzle with honey, sprinkle with coarsely chopped walnuts and cinnamon and serve.
