As a child I loved the tender thin pancakes or crepes that were curled into tubes and wrapped around cardamom and cinnamon scented sweetened coconut. As a teenager I loved them with macerated fresh berries.
I learned to make pancakes from my father’s eldest sister Fatima, may ALLAH have mercy on them both and grant them the highest paradise. These are still one of my favorite Ramadhan treats, although my aunt’s recipe is long lost.
During my childhood I spent many an afternoon at Tietie’s house (that’s what we called her). She would ask me about my day and we would go into the kitchen and make stuff. Sometimes breakfast or a snack with tea while she listened to my chatter, or sometimes she would let me help her make things from scratch.
My favorite was pancakes. She was incredibly patient with me and always took her time to explain what she was doing and why she was doing it.
I have tried many pancake recipes in the past and they all left something to be desired. Some were too thick, some too chewy and others too tough. I finally found the perfect recipe in one of my mother’s Two in One Cookery collection publications from 1994.
These are soft thin pancakes that are lovely eaten hot or at room temperature, immediately or the next day and are suitable for breakfast, iftar or dessert. The pancakes may also be filled with berry compote or macerated fresh berries or caramel and sliced bananas.
They are so easy to make you will be wondering how something so simple can taste so delicious. My best tip is to let the batter rest overnight if you can, a few hours will be adequate too. It gives a wonderfully tender end result and few or no accidental breakages.
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This was first published on 22/06/2015 has since and been updated.