World Cup of Pancakes – Remember When Pancakes Could Tell the Future?

Hi Fancakes, I would never want to come out and say that I’m the new Paul the Octopus but I would like to point out that my pancakes have been accurately predicting the outcome of World Cup games. Coincidence or prescience, you be the judge, but either way, make sure you check out these Mennonite Pancakes (for the record, I’m unofficially officially predicting Germany will win).


Have you ever just been like, “I really want a giant delicious slightly eggy neutral pancake to roll up and put whatever I want on it?” Is that just me? Am I the only one who thinks about pancakes all the time? Anyway, if you’re thinking it now (you’re welcome), you need to try these pancakes. The wooden charger sort of throws the sizing off, but the plate holding the pancakes is a full size dinner plate, so these puppies are ready to fill. your. stomach.  (that sentence is supposed to be read as Nasim Pedrad playing Heshi in this skit).



These pancakes are pretty similar to the Argentinian ones (and really any crepe-like pancake) but they don’t need to rest, and they’re slightly more substantial than your standard crepe. I did some research and it seems like you can basically put whatever you want on these: meat, fruit, cheese, syrup, etc. I went with classic powdered sugar, but I’m thinking some cheddar scrambled eggs rolled up in a pancake would make for a very hearty meal.

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Go forth, make these pancakes, and watch the World Cup! (Is it bad that I’m maybe more interested in the predictive prowess of my pancakes than the game itself?)

3.75 out of 5 stackies: stackiestackiestackie.75

(original recipe Mennonite Girls Can Cook)


(makes 3 large pancakes)

3/4 C flour

1/4 tsp salt

2 eggs

3/4 C milk

2 Tbs butter, for cooking

powdered sugar (or topping of your choice!)


In a medium sized bowl, whisk together all the ingredients until you get a fairly smooth batter (a few lumps are okay, but try to work most of them out).


Heat a large frying pan over medium heat and melt about 1/2 Tbs of butter in the pan. Let the butter totally melt and just start to brown before you add 1/2 C batter. Swirl the batter so that it covers the bottom of the pan.


Cook for about 2-3 minutes, until the edges are crispy, the top is dry and the bottom is golden brown in spots. Flip and cook for another 2 minutes. (I found the easiest way to flip was to loosen the pancake from the pan, then lifting from one side of the pancake rather than the middle).


Slide the pancakes out of the pan as they finish cooking and add more butter between each pancake. Top and enjoy!





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