Discover the various ways pancakes are made around the world.
1 Banh
Xeo from
2 Beghrirs
from
3 Blinis
from
4 Bricks from
5 Buckwheat Potato Galettes from
6 Chapatis
from
7 Cheese Blintzes from
8 Crespelle
from
9 Kartoflane
Placki (Potato Pancakes) from
10 Lefse
from
11 Okonomiyaki
from
12 Palatschinken
from
13 Pancakes from
14 Pikelets
from
15 Spring Rolls from
16 Sweet Crepes from
17 Tortillas from
3/4 cups + 2 T. rice flour
1/3 cup all-purpose flour
1 large egg
1 pinch salt
3 Tablespoons
coconut, unsweetened
1 teaspoon potato flour
1/2 teaspoon ground cumin
1 teaspoon vegetable oil
3/4 cup water
finely
chopped chives
Stir together flours, combine with eggs, salt, coconut, cumin and
oil. Gradually whisk
in the water stirring continuously to produce
a heavy liquidy batter. Stir in the chopped chives. Cover with a
damp cloth and allow to rise approximately one hour.
On a hot griddle, spread batter rapidly to obtain and
Allow to cook 30 seconds per side.
Use Banh Xeo with
similar fillings as those you would use to fill
Spring rolls. Place the filling
on 1/2 of the pancake and fold in
half rather than rolling up as you would with a Spring
roll. Serve
accompanied by soy sauce, or other Asians style dipping
sauces.
Garnish with shredded lettuce.
1
1/2 cups water
1/2 cup + 2 T. milk
1 teaspoon yeast
1 cup semolina flour
3/4 cup all-purpose flour
1 teaspoon sugar
1/2 teaspoon salt
2 large eggs
Combine milk and water in warm in microwave until very warm but not
hot. Dissolve yeast
in 2 tablespoons warm water. Combine
semolina,
sugar and salt. Using a whisk, beat eggs lightly. Stir in the
dissolved yeast and other liquids. Add the flour a little bit a
time until a thick, creamy batter is obtained.
Cover with a damp cloth and allow to rise in a draft free, warm
place for about two hours or until doubled in bulk.
Pour batter onto a hot, greased griddle to form of 5 inch circles.
Cook for approximately two minutes on one side -- do not flip.
To
serve, place a pat of butter on each and stack on serving dish,
pancake style.
Drizzle with honey and garnish with orange slices.
Sprinkle with confectioners sugar. A breakfast befitting a Moroccan
Royal!
2 cups flour
3/4 cup buckwheat flour
2 large eggs, separated
2 teaspoons dry yeast
2 Tablespoons
warm water
1/2 teaspoon salt
1 pinch sugar
3
3/4 cups lukewarm milk
2 Tablespoons
unsalted butter, melted
Combine flour, egg yolks, yeast dissolved into tablespoons warm
water, salt and sugar in medium bowl. Add 3 cups of lukewarm milk
gradually and stir in the melted butter. Allow batter to rise,
covered in a warm place free from draft for about one hour hour
until batter is doubled in volume. Add remaining milk and fold in
the egg whites which have been beaten to stiff peaks. Stir all
together gently to combine then set aside and allow to rise
an
additional hour.
Lightly grease griddle or skillet with oil. Pour enough to make a
small pancakes onto griddle.
Cook approximately one minute on each
side.
Serve garnished with smoked salmon slices, lox and cream cheese,
fried onions and sour cream dip with dill, or other savory
fillings.
3/4 cup + 2 T. flour
1/2 cup plus
1 Tablespoon semolina flour
1/2 teaspoon salt
1
2/3 cups water
Combine flour, semolina and salt.
Gradually stir in the water,
whisking continuously.
Batter will be runny.
Using an offset spatula, or pancakes spreader, pour batter and level
on a greased griddle or crepe maker. Allow to cook for 30 seconds,
flip using spatula and bake 15 seconds longer.
Roll up to resemble ice cream cones and fill with ham and onion
western omelets, scrambled eggs, roasted vegetables or
savory meats.
1
2/3 cups water
3/4 pound russet potatoes, peeled and quartered
1 small yellow onion,
peeled
1
3/4 cup + 2 T. buckwheat
flour
2 large eggs
1 teaspoon salt
freshly
ground pepper
1/2 cup water
2
1/2 cups milk
Bring a large pot of salted water to a boil and add the peeled and
quartered potatoes and onions until fork tender. Combine flour,
eggs, seasonings, milk and water to make a batter. Using a potato
masher, (do not use food processor) mashed together the
potatoes and
onion. Combine this
mixture with the batter and stir until smooth.
Pour batter onto a hot greased griddle, forming a galette
approximately 5 inches in diameter. Cook approximately one minute
on each side.
Serve with a dollop of sour cream and a
sprinkling of chives or
chopped onions browned in butter.
1
2/3 cups whole-wheat flour
2 Tablespoons
unsalted butter, melted
1/2 cup warm water
1/2 teaspoon salt
Melt butter. Stir together the
flour and salt. Mix all together
just to combine.
Gradually stir in the water. Turn
out onto lightly
floured board and knead until a soft, smooth dough ball is
formed.
Set aside in a warm place covered with a damp towel. Allow to rest
30
minutes.
Divide dough into 15 equal portions.
With a rolling pin, roll each
portion curries until a very thin chapati
is created, approximately
5 inches in diameter.
Bake chapatis on a hot griddle or skillet,
pressing down with a
spatula as chapatis begins to puff
to make sure that chapatis stays
in contact with the griddle.
Allow to cook one minute, flip with
spatula and cook one more minute. To keep warm, store covered with
a clean cloth until ready to serve.
Chapatis are Indian flatbread and can be served with
curries,
chutneys or other aromatic Indian specialties. Serve hot with
butter.
Shell:
2 cups flour
1/4 cup
sugar (go lighter, use less)
2 large eggs
1/2 teaspoon vanilla
milk
(only to thin to rolling consistency)
Filling:
equal
amounts of cottage and farmers cheese
1 Tablespoon sugar (go easy)
1/4 teaspoon vanilla
Keep dough a little on the dry side or it will stick together.
Roll out shell 4x6" (about)into an oval.
In a hot skillet with a
teaspoon or so of butter, fry dough shells on one side
only. (This
is an optional step - sometimes we fill these without frying
the
inside, frying them only on the outside once, after they are
filled.)
Mix filling ingredients together.
Place dough ovals facing you vertically.
If you've cooked one side
of each shell, then place the shell with the cooked side up,
facing
you. (This will be
the inside.) Otherwise, proceed using a
raw
shell.
Fill each shell with a few large tablespoonfuls of the cottage
cheese filling, placing mixture into the lower center of
each oval.
Fold bottom up over filling and roll up, turning sides in to cover
the filling and form pouches that resemble Chinese egg
rolls.
Flatten blintzes slightly and place seam side down on a dish until
all are assembled and ready to fry in a buttered skillet.
Brown the blintzes, sauteing several at a time
and turning once,
about 5 minutes each side over high heat. Test one and see if the
insides are done, then adjust cooking time accordingly.
Serve with large dollops of sour cream.
1
2/3 cups flour
5 large eggs
1 Tablespoon olive oil
1 pinch salt
1 teaspoon chopped fresh herbs
(basil, parsley, oregano)
1
2/3 cups milk
Using a whisk combine flour, eggs, oil, salt, herbs and half of the
milk in a medium bowl.
Pour in the remaining milk slowly while
whisking. Set aside
and allow to rest for 30 minutes.
Pour batter onto greased griddle to form an eight inch diameter
circle. Bake until the
batter is set (about 30 seconds each side).
Flip using a spatula backspace.
Fill with savory meats, Italian cold cuts such as prosciutto,
Ham, slivered provolone, oil marinated black olives with fire
roasted pimientos.
Appropriately served accompanied by any seasonal
antipasto.
Variation: Eliminate herbs. Add 1
tablespoon sugar to milk in
recipe. For filling,
combine equal parts ricotta and marscapone
cheese, sweeten with sugar to taste and flavor with 1
tablespoon
anisette liquor. Fill
Crespelle and top with sliced fresh
strawberries or pineapple.
Drizzle with matching fruit syrup.
3 cups grated potatoes
(raw)
2 large eggs, well beaten
2 Tablespoons flour
1 medium onion, grated, with
juice
1 teaspoon sugar
1 teaspoon salt
Squeeze the potatoes in a paper towel to remove as much water as
possible. Combine all
ingredients together and beat well. Drop
mixture by heaping tablespoonfuls onto a well greased hot
griddle
and spread thinly by pressing lightly with the back of
spatula.
Fry both sides until golden brown.
Serve with sour cream.
Batter:
3 cups riced
potatoes (about 8 medium)
1/4 cup butter, melted
1/2 teaspoon salt
1 Tablespoon sugar
1/4 cup whipping cream
1
1/4 cups flour (or more)
Filling:
1/2 cup butter
3/4 cup sugar
2
- 3 Tablespoons
whipping cream
2 teaspoons cinnamon
Combine the ingredients before the potatoes cool. Consistency will
be dough like rather than liquid like a pancake batter. Roll out
thinly on a lightly floured board and bake on a hot
griddle. A
special rolling pin exists for rolling lefse
which is useful, but
not required unless you're destined to become a lefse aficionado.
The rolling pin is unique in that it has ridges to form a pattern
of lines with hills and valleys on the rolled dough. The rolling
pin is also useful for forming similar types of ridges on
gnocchi.
After cooking lefse, allow to cool before
spreading with filling.
To
make the filling, combine ingredients and spread between two
cooled rounds of lefse. Sprinkle with confectioners sugar and
garnish with a sprig of minute to serve.
Batter:
2 cups all-purpose flour
1 large egg
1
2/3 cups water
Filling:
8 ounces bacon, diced
4 ounces leeks, chopped
finely
3 ounces cabbage, thinly
sliced into long strips
3 ounces shrimp, diced and
peeled
Saute the Bacon in a Skillet. Drain on a paper towel and crumble
into a bowl. Add
leeks, cabbage, and chopped shrimp.
In
a clean bowl, combine egg and flour.
Stir the water into the egg
and flour mixture gradually to obtain a liquidy
batter. Pour batter
onto a hot, greased griddle to make in 8 inch diameter
circle.
Before the batter begins to set, and a spoonful of the filling
mixture to the center of the pancake. Pour more batter over the
filling to cover.
Allow to cook for two minutes then turn over
using the spatula and cook another 1 1/2 minutes.
Okonomiyaki are somewhat like a western omelet, and can be
made with
all types of precooked shredded meat and vegetable
fillings. Be
guided by your imagination!
2 cups flour
5 large eggs, separated
1 Tablespoon sugar
1 pinch salt
2 cups milk
2 Tablespoons
unsalted butter, melted
Using a whisk, beat five egg yolks, gradually adding sugar, then
salt. Add flour by
spoonfuls, alternating with milk; stir.
In a clean bowl, which four egg whites until stiff. Fold gently
into batter. Allow to
rest 30 minutes. Just before cooking,
add
cooled, melted butter.
Pour batter onto greased skillet or griddle to make an 8 inch
diameter circle.
Allow to cook about 30 seconds for each side.
When the edges begin to brown, flip with a spatula.
Adorn with fresh fruit puree, ice cream, whipped cream, custard
or sorbet.
1
2/3 cups all-purpose flour
2 large eggs
1 Tablespoon sugar
1 teaspoon yeast
1
2/3 cups milk
Using a whisk, combine flour, eggs, sugar and yeast diluted in warm
water and in medium bowl. Stir in the milk gradually and
allow the
batter to rest, covered in a warm place, for at least 30
minutes.
Pour half a ladle of batter onto a hot, greased griddle to form of
5 inch diameter pancake.
Allow to cook until the center of the
batter is set (approximately 30 seconds). Using a spatula, flip
the pancake and cook the other side 30 seconds or until
done.
Serve pancakes with maple syrup, melted butter, brown sugar and
cinnamon, fresh or canned fruits, jams or jellies.
1
1/2 cups flour
2 teaspoons sugar
1 teaspoon yeast
1 Tablespoon
warm water (110 degrees F.)
2 large eggs
3/4 cup milk
2 Tablespoons
unsalted butter, melted
1 pinch salt
Dissolve yeast in tablespoon of warm water with sugar. Set aside in
a warm place and allow to proof for 10 minutes.
Melt butter and cool. Stir into
yeast mixture. Combine eggs, milk,
and salt in a medium mixing bowl. Stir all ingredients together to
produce a smooth batter.
Set aside for 30 minutes to rise, covered
with a damp cloth in a warm, draft free place.
Pour batter onto a hot, greased griddle to form 3 inch circles.
When batter sets, (45 seconds to one minute) flip and cook one more
minute. Serve hot
with melted butter and Seville orange or lemon
marmalade on citrus fruit wedges.
2 cups plus
2 Tablespoons
rice flour
1/2 cup all-purpose flour
2 large eggs
1 pinch salt
1
3/4 cups + 2 T. water
To
prepare the batter, combine the two flours, eggs and salt in a
medium bowl. Stir in
the water gradually, whisking continuously to
produce a smooth, runny batter.
Spreading the Spring roll batter on the griddle can be an art form
and may require some practice sessions. Spread the batter onto a
hot griddle or crepe maker rapidly and evenly to make a skin
9 inches in diameter.
Allow to cook for about 30 seconds before
flipping with a spatula.
Cook the second side 30 seconds more.
Fill cooked Spring roll skins with a mixture of shredded pork
strips, chopped cocktail shrimp, sliced scallions and
Chinese
cabbage, bean sprouts and other finely sliced
vegetables. Place
approximately 2 tablespoons of filling on each and roll over
one
time, folding in the edges to place underneath. Serve with sweet
and sour or duck sauce, and Wasabi
mustard as condiments for
dipping.
1/3 cup sugar
1 Tablespoon buckwheat flour
1 Tablespoon
unsalted butter, melted
1/3 cup water
1 teaspoon salt
1 teaspoon vanilla
2 large eggs
1 cup flour
2 cups milk
Combine sugar, buckwheat flour, melted butter, water, salt, vanilla
and the eggs. Stir in the flour, alternating with the
milk. Do not
overmix.
Lightly grease griddle or skillet with oil. Pour on a ladle full of
batter and spread by rotating pan. Cook over medium to high heat for
15 seconds or until center is set.
Fill with any sweet filling of your choice: cottage cheese with
sugar, vanilla and pineapple, jams and jellies, many it is
in maple
syrup, ice cream or sorbet, chocolate or vanilla pudding --
these
are only just a few suggestions!
1
1/2 cups flour
1
1/2 cups fine cornmeal (masa)
3/4 cup + 1 T. water
1 egg white
1 pinch salt
Combine flour, cornmeal, water, egg white and salt. Knead gently on
a lightly floured board to form a soft ball. Cover with a bowl and
allow to rest for 10 minutes. Divide into eight equal parts.
With a rolling pin, roll out each part to make a tortilla about
5 inches in diameter and 1/16 of 1 inch thick. If dough is sticking
to rolling pin, roll dough between two sheets of wax paper
or
plastic wrap.
Bake tortillas on griddle for one minute on each side. As you
prepare the tortillas, stack under a damp paper towel or
cloth so
that they won't dry out.
Serve tortillas with grilled marinated chicken breast topped with
shredded cheddar cheese, shredded lettuce, and sour
cream. Or fill
with refried beans and teriyaki strips. Melt nacho cheese to serve
alongside your favorite salsa.
source: International Pancakes Collection
from the
COOKS.COM Culinary Archive
http://www.cooks.com/rec/story/163/