(back to About Sven)

My recipe for the best pancakes
(3 persons or 2 adults and 2 children, if used as main course).

Warning! Don't be fooled with "ready-mix" you can buy in the supermarket. It's a fraud, because they only have put the flour in a fine looking box with the recipe written on it, but for ten times the price.


  • 400 grams of flour
  • 800 centiliter of milk
  • 2 eggs
  • Teaspoon of salt
  • And the secret ingredient, which makes your pancakes stand out of all other pancakes:
    2 teaspoons of vanillasugar!
  • Margarine


  • Mixing Bowl
  • Wire whisk
  • Low baking pan
  • Deep spoon


How to

Put the flower in a mixing bowl. Add the salt and vanillasuger and make some room in the center, break the eggs and put the content in the middle of the flour. Start to stir with a wire whisk slowly from the inside and take more and more flower to your center mix. When it becomes thicker, add some milk. Continue to take flour from the sides and add milk each time the mix becomes thicker. Add the end you should have a fine mix, ready to be baked.


My favorite pancake should smell good (that's the vanillasugar for!), look good (not completely brown, but with a nice mix of brown and yellow) and taste good. Therefor I use margarine, instead of vegetable oil. Oil will give a boring plain, brown color and the pancake will also feel greasy.

Make sure the pan (you can use two at a time) is already on temperature. This way even the first pancakes might (!) taste good. Keep the fire high (4/5). Put a bit of margarine in the pan. Make sure the first time it covers the whole pan (after that you only need a bit of margarine). When the margarine is melted, add enough to cover the pan with a thin layer (about 2 mm) of mix. When the top becomes dry and you can see brown edges around the pancake, it's time to turn it. Then only a short time (30 sec) on the other side and it's ready!

Tip 1: Heat a pan with boiling water and keep that on the stove with a plate and a lid on it. This is how you keep your baked pancakes warm so you can eat them together with your friends or family.

Tip 2: Cheesepancakes: In our family we always made the last pancakes with cheese (Gouda). When you turn the pancake, put a few slides of cheese on top. When it slowly start to melt, it's ready. The cheese will still be fresh and won't taste burned. If you save them to eat later (see tip 1), you can fold it on the plate, so it becomes half a pancake. You can lay a second one next to it. This way they won't stick to eachother. It took my family and me about 25 years to think about this!

Tip 3: Cheese and bacon pancakes: put two or three slides of bacon in the pan, then add the mix. After turning the pancake, add the cheese (see tip 2).

I mostly eat my pancakes with plain sugar!

MMmmmmmmmm! I think I'm off to bake some, it's getting me hungry!