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.