Here is the recipe:
(Makes approx. 20 pancakes)

  • 4 eggs
  • 1 litre fermented milk
  • 1½ cups sugar
  • 1 litre plain flour
  • 75 g butter
  • 1½ tablespoons baking soda


  • 100 g Soft Flora margarine (room temperature)
  • 60 g icing sugar
  • 60 g sugar


  1. Beat eggs and sugar to an egg mixture.
  2. Melt the butter and mix in. Then add the fermented milk.
  3. Mix in the flour, a little at a time.
  4. Finally mix in the baking soda. Mix everything thoroughly.
  5. Let the batter stand for a while, before frying on a griddle pan or frying pan.

Serve with buttercream – or just brown cheese.

Fjord1 chef’s secret tip: “Pancake batter is always better when made the evening before. Chill overnight. The more eggs, the better the taste!”