Awhile back I posted my list of goals for age twenty, and one of the more mundane ones was to memorize a pancake recipe. While working in the kitchen at the Chocolate Museum in Ollantaytambo, I found myself with the perfect opportunity to memorize such a recipe. Even though I’m living in a city at a high altitude (~9000 feet), the proportions for this stove top recipe shouldn’t need to change at any other altitude, though your pancakes may cook a touch faster than mine.
This simple Peruvian pancake recipe calls for just 3 basic ingredients, plus some butter or oil for frying & any toppings you may want to add. We always added bananas, but my favorite was strawberry slices & some cacao nibs. Hopefully by the time I get back home, I’ll be able to make the recipe by sight even faster than I can now!
- Butter or margarine (for frying)
- ½ cup white flour
- 2 large eggs
- Whole milk to consistency (start with 3-4 tablespoons)
- *Optional: banana or other fruit slices
- *Optional: Sugar or spices on top
- Spatula for flipping the ‘cakes
- A large frying pan
To make your pancakes, melt a tablespoon of butter on medium-low heat on the stove top, and then just add all the ingredients together in a bowl, whisking for about one minute & adding more milk if needed. Pour your batter into three cakes on top of the pan; this is when you should add your fruit or spices on top.
Cook them until small bubbles form on top of each pancake, about 2-3 minutes. Flip them over with a spatula and cook on the other side for two more minutes, and then plate & serve. I recommend serving with a side of maple syrup or simple chocolate sauce (cocoa powder thinned with water).
Pancake Recipe in Pictures
Have you found a better recipe for Peruvian pancakes? Let me know in the comments below!