I adore pancakes. Nothing beats a big platter of them on a lazy Sunday morning. Probably my favourite pancake is a whole wheat and orange one I’ve been making for age. I’m also a big fan of fluffy buttermilk pancakes and paper-thin crêpes. Well, basically I just like pancakes. And I’m not alone. Pancakes are loved all over the world. Here’s a small list of some of them.
The word crêpe is French for pancake and is derived from the Latin Crispus meaning curled. Crêpes originated in Brittany in the northwest region of France. They can be sweet or savoury. The key to getting perfect crêpes is to make them super thin.
Canadian Buttermilk Pancake
Actually, these pancakes are found in the US too, but I like to lay claim to them because they’re perfect with Canadian maple syrup! These pancakes use a rising agent which makes them light and fluffy.
Similar to buttermilk pancakes Scotch pancakes, also known as drop scones, are made with flour, eggs, sugar, milk, salt and cream of tartar. They are made much smaller than a typical Canadian pancake and are served with jam or cream as a snack.
Made with rice flour and coconut milk and only cooked on one side, these pancakes are usually eaten sweet. You can find them throughout Southeast Asia. Some recipes add pandan leaf juice to form a green hue.
Russian blinis are made with buckwheat flour and yeast. They are usually served savoury with sour cream or caviar. As a vegetarian option, they can be topped with sour cream and toasted walnuts. Think of them as the party pancake.
Taking a departure from the traditional circular pancake, these pancakes are square and are made from wheat flour and semolina. They are traditionally served savoury with meals.
These pancakes are served hot, fluffy and spherical! They are made in a special frying pan with deep holes for each pancake. They’re served with jam or a sprinkle of sugar.
Made with egg, flour, milk, butter and potato. They’re a kind of pancake-hash brown hybrid. Served as a savoury snack or as part of a meal.
This pancake is made from eggs, wheat flour, rice and green onions. They differ from pancakes because meat, fish or vegetables are cooked in the mixture. This makes the Jeon a meal in itself.
The Italian take on the pancake is similar to that of the French crêpe. Made from eggs, milk and chestnut flour, it forms a thin pancake best served savoury with cheese.
Made from milk, flour, eggs and a touch of icing sugar, the Australian pikelet is a sort of blini-crumpet crossover. Pikelets are made small like a Scotch pancake and served with jam, cream or butter.
German Dutch Baby
This pancake resembles a Yorkshire pudding. Made with eggs, flour, sugar, milk and seasoned with cinnamon or vanilla, they’riese mainly served sweet.
Similar to the Boxty, Swedish Raggmunks are made with milk, eggs, wheat flour and grated potato. Once fried, they are often served up savoury meals.
Made with yeast and buckwheat, they have a light, spongy texture. Served sweet with cream and a dusting of sugar, they closely resemble their Danish counterpart in that they’re cooked in a special pan to achieve their unique shape.
A sweet, baked variation made of eggs, milk, sugar, flour and lemon, the Finnish Pannakakku, similar to a dutch baby, forms a puffed pancake that is crisp on the top and soft in the middle. It’s best served sweet with cream, jam or fruit.
Whether you’re looking for the perfect pancakes for breakfast, tea or dessert – you’ve got a world of sweet and savoury ones to choose from.
Adapted from this article.