Whether you are cooped up with family, with flatmates or you are by yourself during this period of social distancing, cooking is a source of comfort. We asked UC Syd students from different countries — and food cultures — to offer up their take on ‘comfort food’. Let’s get cooking!
Petar from Bulgaria/Cyprus has stayed put in Haderslev during the lockdown, spending his time studying, streaming and cooking in the flat he shares with two fellow students and their cats. This recipe is courtesy of his grandmother, who used to cook pancakes for him when he was growing up on Cyprus. During lockdown Petar has gotten into the habit of making pancakes for breakfast on the regular. He recommends serving them with a smear of strawberry jam.
👇WATCH: a step-by-step guide to making Petar’s pancakes👇
Makes around 15 pancakes
750 ml milk
2 tsp salt
2 tsp sugar
2 tsp melted butter or oil
1. Crack the eggs into a big bowl. Whisk them until they are completely silky and have the cosistency of water, basically.
2. Add the milk and gently whisk the mixture again. Add salt and sugar and whisk again.
3. Now it’s time to add the flour. Add flour until the consistency becomes a little creamy but not like pudding, more like a creamy soup. Add the melted butter or oil to your batter.
4. Heat up a pan to medium-high heat.
5. Add about 100 ml batter (a small cup) to the dry pan.
6. Swirl the batter round the pan to make the pancake as thin as possible.
7. When bubbles start to appear, begin to loosen the pancake around the edges with a spatula.
8. Flip the pancake over the check it. When the pancake is browned to your liking, cook it on the other side, then transfer to a plate and repeat the process with the remaining batter.
By Lisbeth Burich