Around The World In Pancake Varieties

A seemingly humble combination of flour, eggs and milk that transcends boundaries — we’re talking about pancakes, a global favorite be it at breakfast or any other time. From sweet to savory, fluffy to thin, pancakes in myriad iterations are a part of diverse culinary traditions. Today, we’re going to journey through just a few. Ready? Let’s dig in!

1. France: Crêpes

Ingredients:

• 1 cup all purpose flour
• 1 ½ cups milk
• 2 eggs
• a pinch of salt
• 2 tablespoons melted butter.

Directions:

• Combine flour and eggs in a mixing bowl while whisking vigorously.
• Gradually incorporate milk into the mixture while stirring continuously.
• Add salt and melted butter; beat until achieving a smooth consistency.
• Heat a greased griddle or frying pan over high heat.
• Pour 1/4 cup of batter onto the griddle for each crêpe.
• Tilt the pan in a circular motion to ensure an even coating of batter, across its surface.
• Cook for two minutes, until the underside turns brown.
• Flip and cook the other side.

2. Russia: Blini

Ingredients:

• 1 cup of buckwheat flour
• 1/2 cup of all purpose flour
• 3 tablespoons of sugar
• 1/2 teaspoon of salt
• 1 teaspoon of yeast
• 2 1/2 cups of milk
• 2 large eggs
• 4 tablespoons of melted butter.

Directions:

• Start by combining both flours, sugar, salt and yeast in a large bowl.
• Then add milk, eggs and melted butter while whisking everything until you achieve a smooth consistency.
• Allow the batter to sit for an hour. Next, heat up a nonstick skillet, over medium heat and pour approximately 1/4 cup of batter onto it.
• Cook until bubbles start forming on the surface before flipping it over to cook until nicely browned.

3. Ethiopia: Injera

Ingredients:

• 2 cups of teff flour
• 3 cups of water.

Directions:

• Begin by mixing teff flour with water in a bowl and cover it to let it sit for around 1 to 3 days until fermentation occurs.
• Once ready to cook, pour half a cup of the batter into a nonstick skillet, over medium heat.
• Swirl the pan quickly to spread the batter as thinly as possible across its surface.
• Cover it up, and let it cook for 2-3 minutes before removing from heat and allowing it to cool.

4. Japan: Okonomiyaki

Ingredients:

• 1 cup of all purpose flour
• 1 cup of water
• 4 eggs
• 4 cups of shredded cabbage
• 1/4 cup of ginger
• 4 chopped green onions
• 1/2 cup of cooked and chopped protein (such as shrimp, bacon or tofu).

Directions:

• Start by mixing the flour, water and eggs in a bowl until you have a smooth batter.
• Then add in the cabbage, ginger, onions and your choice of protein.
• Heat some oil in a pan, and pour one fourth of the mixture into it.
• Flatten it out, and cook until both sides turn brown.

5. Mexico: Hotcakes

Ingredients:

• 1 cup of all purpose flour
• 2 tablespoons of sugar
• 2 teaspoons of baking powder
• half a teaspoon of salt
• an egg
• 1 cup milk
• 2 tablespoons melted butter
• half a teaspoon vanilla extract.

Directions:

• In one bowl mix the flour, sugar, baking powder and salt.
• In another bowl, beat the egg with milk, butter and vanilla extract.
• Combine this mixture with dry ingredients, stirring until blended.
• Heat up a greased griddle and pour quarter cup sized portions of batter for each pancake.
• Cook until bubbles form on top, then flip them over to brown on the other side.

Pancakes come in a range of flavors and textures, showcasing the diversity found around the globe. From crêpes, to hearty Russian blini, Ethiopia’s sour injera, to Japan’s customizable okonomiyaki, each pancake variety tells a unique story of tradition, innovation and cultural identity.