Every country has a pancake: The flattened sweet or savory cake of various thickness, fillings, and toppings, bound in union with a batter (some sort of ground grain, egg, and milk/water). After being cooked in a pan they arrive on your plate to fulfill their glorious life purpose as the worldwide ultimate comfort food.
1. US & Canada: Buttermilk Pancakes
These classic pancakes are often eaten for breakfast with butter and syrup (pure maple if Canadian, of course). The secret weapon to its signature thick and fluffy texture: baking powder. Mixed into the batter with eggs, buttermilk, sugar, and flour, baking powder allows the pancakes to rise into circular beds of heaven. Get the recipe.
5. Eastern Europe: Blini or Blintz
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.
6. England: Pancakes with Sugar and Lemon
Thin pancakes made with plain flour, eggs, and milk. Traditionally topped with lemon juice and sugar. Like North American pancakes, Brits drizzle it with golden syrup, or like European pancakes, wrap them around savory fillings and eat it as a main course. This traditional recipe is by Kate Tait. Get the recipe.
8. France: Crêpes
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. Get the recipe.
10. Hungary: Palacsinta
The Hungarian crepes. Get the recipe.
21. South Africa: Pannekoeke
South Africans also enjoy crepe-like pancakes. This recipe, takes a twist on the traditional crepe by using the filling of another traditional South African recipe, Milk Tart—the cinnamon custard with a spiced crumble. Get the recipe.
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