Ingredients
- 2 cups all-purpose flour
- 2 eggs
- 1 ½ cups milk (or water for a more rustic version)
- 2 tbsp honey or sugar (optional, traditional recipes often used honey)
- 1 tsp salt
- 2 tbsp melted butter or oil (optional)
- Butter or oil for greasing molds or pan
Instructions
- Make the batter: In a large bowl, whisk together the flour and salt. Make a well in the center, add the eggs, and gradually pour in the milk while whisking until you have a smooth batter. Stir in honey and melted butter if using. Let the batter rest for 15–30 minutes to relax the gluten.
- Prepare molds: Traditional ancient pancakes were sometimes shaped using carved wooden or metal molds. Lightly grease your molds (or use shaped pancake rings).
- Cook: Heat a griddle or heavy skillet over medium heat and lightly grease it. Place the molds on the griddle, pour batter into each mold until about ¾ full. Cook until bubbles form on the surface and edges look set, then gently remove the mold and flip to cook the other side until golden.
- Serve: Serve warm with honey, fruit, or simple syrup for an authentic ancient touch.
Let me know if you’d like a historical note or serving variations added!