Meet my legendary dad – nicknamed ´Pistol Peté – an Englishman who travelled Africa in a camper van in his twenties (1970s) with a mate, met my mum – a South African lass & they got married 3 months later! They travelled around on a motorbike in bell bottoms, worked on a kibbutz and lived the dream. He worked in engineering for many years, had a family (my sister and I) and returned to the UK 35 odd years later. He’s an eccentric old chap, full of wisdom and interesting stories – loves an antique fair in the early morning, art in all forms, general knowledge, cooking and being creative in general. Over time I will share various interesting snippets from Pistol, the 1st being his world famous pancakes…

  For as long as I can remember my dad has always made the best pancakes! We would have pancake evenings when we were kids… he would spend hours in the kitchen making pancakes for all the family, extended family and friends. He would have a whole pile going and keep them warm above a pot of steam. There was always a competition for who could eat the most pancakes!

The fillings were endless… savoury first (chicken and mushroom, chilli savoury mince, chicken livers etc). These were followed by sweet (cinnamon & sugar with lemon juice, maple syrup, ice cream, Nutella, caramel & banana with cream). A tip from Pistol … only put a small amount of filling in, keep them coming back for more!

The trick was to get them as thin as possible, with tricks to flipping them in the pan. Great fun and lifelong memories were made in the kitchen.

As it’s Shrove Tuesday, I thought I’d share his recipe. It’s EVER SO EASY, but remember to try to get them as thin as possible!

Happy flipping!

Share your pics on Instagram with #pistolpetepancakes !



(enough for about 4 to 6 people depending on how many each person wants)

2 cups flour
3 cups water
4 eggs
2 tsps Baking Powder
½ tsp salt
1/3 cup oil


  1. Mix eggs, water and oil together
  2. Sift flour, baking powder and salt
  3. Combine all together and mix until smooth
  4. Allow mixture to stand for at least an hour

Ideally use a hot, dry pan – no added oil required.