Discover the various ways pancakes are made around the world.


       1   Banh Xeo from Vietnam

       2   Beghrirs from Morocco

       3   Blinis from Russia

       4   Bricks from Tunisia

       5   Buckwheat Potato Galettes from France

       6   Chapatis from India

       7   Cheese Blintzes from Russia

       8   Crespelle from Italy

       9   Kartoflane Placki (Potato Pancakes) from Poland

      10   Lefse from Sweden

      11   Okonomiyaki from Japan

      12   Palatschinken from Austria

      13   Pancakes from USA

      14   Pikelets from England

      15   Spring Rolls from Asia

      16   Sweet Crepes from France

      17   Tortillas from Mexico




Vietnam:  Banh Xeo


    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 9 Inch Circle.

  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.


Morocco:  Beghrirs


  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





Russia:  Blinis


      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



  Serve garnished with smoked salmon slices, lox and cream cheese,

  fried onions and sour cream dip with dill, or other savory fillings.




Tunisia:  Bricks


    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.




France:  Buckwheat Potato Galettes


  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.




India:  Chapatis


  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





Russia:  Cheese Blintzes



      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)



                     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



  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.




Italy:  Crespelle


  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, Parma

  Ham, slivered provolone, oil marinated black olives with fire

  roasted pimientos.  Appropriately served accompanied by any seasonal



  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.

Poland:  Kartoflane Placki (Potato Pancakes)


      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.




Sweden:  Lefse



      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)



    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.


Japan:  Okonomiyaki



      2 cups         all-purpose flour

      1 large        egg

  1 2/3 cups         water



      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!




Austria:  Palatschinken


      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.

United States:  Pancakes


  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.




England:  Pikelets


  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.


Asia:  Spring Rolls


      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 Napa

  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





France:  Sweet Crepes


    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



  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!




Mexico:  Tortillas


  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