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Pancakes are eaten all around the world not only on Pancake Day (Shrove Tuesday) but as a delicious meal on any day of the year! At Questor we have been investigating pancake variations around the world, take a look below at some of our findings.
Typical English pancakes are thin and light traditionally topped with toppings such as a sprinkle of sugar, lemon juice and golden syrup.
The French equivalent to a pancake is a crêpe, these are eaten in France as a snack both savoury and sweet. Crêpes are different to a traditional English pancake by being even thinner and made by a milky batter with no leavening agent. French crêpes are often topped by both savoury and sweet toppings, a popular topping in France is fruit and chocolate.
A Scottish pancake is slightly smaller but much thicker with a fluffy middle! Many people also believe that the pancake itself is made from a richer and sweeter batter. Scottish pancakes are traditionally topped with jam and cream or butter.
Swedish pancakes also known as Pannkakor these are similar to the French crepe, but are made using less flour and more butter and eggs giving them a richer batter. Swedish pancakes are usually topped with fruit jam or other preserves.
American style pancakes are famous all around the world, in the USA they are traditionally eaten as a breakfast however are often eaten as a savoury side to a main meal! American pancakes are slightly thicker but smaller in diameter than the typical English pancake, the ingredients use a raising agent and different quantities of egg making the batter thicker. In the USA pancakes are eaten with both savoury and sweet toppings warm maple syrup being one of the most common
Chinese pancakes are incredibly different to English pancakes, the recipe itself only consists of flour water and oil making them almost paper thin once cooked. Chinese pancakes are often served with crispy shredded duck, salad and a dash of hoisin source or with a vegetarian alternative filling.
Pancakes in Australia are often referred to as pikelets, and are half way between a pancake and a thin crumpet with a less fluffy centre! A typical pikelet topping is butter and jam or anything sweet.
Russians celebrate Pancake Day just the same as us in the UK, however the Russian celebration is called Maslentisa week. Throughout the week they eat blini’s (the Russian alternative to a pancake) with a range of toppings both sweet and savoury. The Blini itself is made from the same ingredients as an English pancake however occasionally buckwheat is added. Popular Russian toppings include fish, cheese, sour cream and strawberries and cream.
Pannukakku is the Finnish alternative to a pancake, the ingredients are very similar to the English pancake recipe however the cooking method and the final outcome is very different. Rather than being fried the Pannukakku is baked in the oven until risen and the edges are golden brown, resulting in a thin cake like result. Once cooked the Pannukakku is often served with jams or maple syrup.
Tiganites the Greek alternative to the English pancake are eaten as a popular breakfast in Greece. Not as thick as the American pancake but the Tiganites is still one of the larger pancakes in both thickness and width. These are typically served with honey, yoghurt, fruit, nuts or maple syrup.
Pancakes (Dosa’s) in India are served as a savoury dish made from Urad Dal, Rice and seeds. The ingredients may vary depending on one’s taste to include lentils, chickpeas and even tomatoes. Dosa’s are often stuffed with vegetables or served with pickles or a chutney.
Korean pancakes (jeon) are enjoyed as either a savoury appetiser or side dish with soy source. The pancake itself is made from a mix of vegetables, meat or fish pan fried in an egg and flour batter. The items inside of the batter can be almost anything of your choosing.
Don’t forget to top your English pancakes with yummy treats. Our favourite toppings include lemon, sugar, ice-cream, chocolate and golden syrup.
Don’t forget to tweet us a picture if you try any of the ideas above @QuestorIns
Date Created: 16/02/2015