City-based home chef Neysha Pereira remembers helping her mother make the pancakes for Pancake Tuesday in their Marine Lines home ever since she was 10 years old. It started by grating the coconut and making the filling with jaggery a day prior before the pancake was rolled because it is best eaten fresh. She explains, “If there are no pancakes for the day, we would be really sad and feel like we missed out on something.” Unsurprisingly, Pereira’s mother learned to make the pancakes from her mother and now it has become a family ritual.  

The 47-year-old Malad resident explains, “Being the eldest daughter in the family, I was expected to help with making the filling for the pancakes. It has been a tradition in my family and we have always been making pancakes for Pancake Tuesday.” Pereira boasts that the taste has been passed down over generations in the Goan family. While she earlier made pancakes for the family only, the Orlem local switched to making them commercially three years ago for all those who would like to eat it.