Today I get the spices I use for classic ”melomakarona” and mix them with the most successful recipe for pancakes! The result is extremely appetizing and ideal for every holiday brunch.

Tip: If you have leftover syrup from ”melomakaron”a you can boil it a bit l;onger, until you get the honey texture and use it to pour the pancakes. Otherwise you will be served with hazelnut praline or chocolate garnish and walnuts.


  • 200 gr. yoghurt
  • 1 egg
  • 50 ml of seed oil
  • 1 pinch of salt
  • 1 teaspoon vanilla extract
  • 50 gr. sugar
  • 120 gr. self raising flour
  • 1 teaspoon soda
  • 1 tablespoon margarine with butter
  • 1/2 teaspoon cloves
  • 2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 2 orange zest
  • syrup from melomacarona, honey, praline or chocolate ganache for serving


  • In a bowl, put yoghurt, egg, seed oil, 1 pinch of salt, 1 tsp. vanilla extract, 50 gr. sugar and all the herbs (cinnamon, carnation, nutmeg, oranges zest).
  • Mix them very well with a wire until the mixture is homogenized.
  • Add the flour and 1 tsp. soda and mix with the wire.
  • Heat a non-stick 30 cm diameter pan in moderate heat.
  • Add a little margarine and cook on a moderate fheat to avoid burning pancakes.
  • Put in pan 2 full of spoonfuls of the mixture and spread with the underside of the spoon to make the pancakes.
  • When the pancakes begin to blister it means they are ready and with the help of a spatula turn them on the other side. It will need 2-3 minutes for each side.
  • Transfer the ready pancakes to a dish and add the toppings of your choice.
  • Wipe the pan with paper to avoid burning the next dose of the pancakes and repeat the process until the mixture ends.
  • You can decorate with zest and choped nuts.

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