Embrace the Pancakes of the World
Pancakes are an American staple. But, guess what? We’re not the only ones who embrace this warm filling topped goodness. World wide they savor them and in countless special ways too. Which country’s variety wins your vote? Can’t decide? Well, you are going to flip for joy when you check out today’s infographic (thanks Visually) of all the incredible ways to enjoy flapjacks, er, crepes, and even, soufflé styles. So, get ready to batter up and fire up the griddle for some tasty temptations. What’s behind all that magic puffiness? Get a closer look at many grain, egg and liquid, aka batter secrets at Kitchology’s Eat.Better app.
When those fluffy hot pancakes arrive on my breakfast plate I know it’s going to be a good day. I’m used to melting butter and perhaps a drizzle of maple syrup for my ultimate comfort dish. My secret to their thick fluffy success? Mix in baking powder. I also make the batter with eggs, buttermilk, sugar and flour. Here is the classic recipe.
Do what the Brits do:
Thin pancakes made with plain flour, eggs, and milk. Traditionally topped with lemon juice and sugar. Like North American pancakes, Brits drizzle them with golden syrup, or like European pancakes, wrap them around savory fillings and eat them as a main course. This traditional recipe is by Kate Tait. Get the recipe.
In France, of course, crepe’s anyone?…
Thin, large pancakes that are flipped and cooked on both sides, then folded over sweet fillings like chocolate and fruit, or savory cheeses and sautéed vegetables. The batter is simple, made with flour, sugar, egg, and milk. This recipe is Warm Crepes with Hazelnut Brown Butter. Yum! Get the recipe.
In Eastern Europe they are known as the Blintz, Olady, Dutch Babies and more:
Blini, or blintz, are thin pancakes common in many Eastern European countries. They’re thicker than French crêpes, made with wheat or buckwheat flour and yeast, and filled with sweet or savory stuffing. These are Cheese Blintz Hot Cakes by Rachael Ray. Get the recipe.
Olady: Small, thick pancakes made with yogurt or soured milk like buttermilk. Get the recipe.
Netherlands: Pannekoeken or Dutch Babies: A sweet souffléd pancake, often baked in a large, bigger than 12” pan. Then topped with sugar and fruit. Get the recipe.
Finland; Pannukakku are baked in a rectangle or circular pan to a golden, puffy perfection. Then, cut up into single-serving slices and top with powdered sugar, cream, fruit, and other sweet fixings. Get the recipe.
Let’s not forget the East:
China: Pan-fried pancakes — typically made from dough, not batter — that are divinely chewy, flaky, and savory. Often served with a dipping sauce made from soy sauce. Get the recipe.
India: Made with blended batter of fermented rice and black lentil and mixed with spices and chopped onions. Get the recipe.
Japan: Okonomiyaki, savory pancakes, comes from the word okonomi meaning “What you want” and “Yaki” meaning grilled. It’s made with flour, egg, cabbage and a choice of whatever endless ingredients you want. Get the recipe.
Malasia: Apam Balik meaning Turnover or Folded Pancakes are usually made with a rice flour blend, then stuffed with a sweet peanut filling. I love how they’re usually presented standing upright. Get the recipe.
Thanks to our friends at Visually for this great infographic.
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