For 12–14 pancakes

Thin pancakes with strawberries

Every family has its own pancake recipe and its own pancake specialist, who usually does everything ‘by eye’. If there isn’t one in your family, here is the exact recipe with measured ingredients. A good pancake has golden edges, and Iecavnieks pancakes fried in rapeseed oil have edges as yellow as a field of rape.
View recipe
Wheat flour
200 g
250 ml
250 ml
2 pcs
40 g
Iecavnieks rapeseed oil
30 ml
A pinch of salt
Iecavnieks rapeseed oil for frying
Strawberries for serving
Maple syrup for serving
  1. Put the flour, salt and sugar in a bowl, add the eggs, rapeseed oil and one third of the milk. Mix everything into a thick, homogeneous batter. 
  2. Gradually add the remaining milk and, finally, the water. Stir continuously to avoid the formation of lumps. Leave the batter to rest for 30–40 minutes (this is a must).
  3. Heat the frying pan thoroughly before frying the pancakes. Add a teaspoon of the rapeseed oil to the pan, then pour in half a ladle of the batter and spread it all over the pan. When the bottom of the pancake becomes golden brown, turn it upside down and fry until done. Fry each pancake for about 1 minute on each side. 
  4. Serve with fresh strawberries drizzled with maple syrup.


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