• 2 cups all-purpose flour
  • 1 tsp dry yeast
  • 1/2 tsp salt
  • 1 tsp sugar
  • 2 cups of lukewarm water

To serve

  • 1/2 cup warm honey
  • some chopped walnuts


  1. Pour in a large bowl the water and yeast. Stir with a fork, so that the yeast dissolves completely.
  2. In the same bowl add the rest of the ingredients for the pancakes and whisk to form a smooth batter.
  3. Cover with some plastic wrap and leave aside for 15-20 minutes, until the batter starts to bubble.
  4. Heat a nonstick large skillet or griddle pan over medium heat and pour in enough corn oil to cover the bottom of the pan (approx. 2 tbsps).
  5. Spoon 1-2 tbsps of the batter (depending on how large you want them) in the hot oil. Don’t overcrowd the pan; fry the pancakes in batches (3-4 at a time). Fry until nicely coloured, flipping them occasionally.
  6. Transfer to some kitchen paper, to absorb the oil and repeat with the rest.
  7. Serve while still warm with a drizzle of warm honey and sprinkle with chopped walnuts. Enjoy!