Non-Russian Pancakes: 5 Pancake Recipes From Around The World

Time to eat pancakes. And the choice of this delicacy is very large - pancakes with salt, stuffed with various sweet and savory fillings.

Time to eat pancakes. And the choice of this delicacy is very large - pancakes with salt, stuffed with various sweet and savory fillings.

Pancakes have been known since the 7th century BC. e. and recipes for making various pancakes are available in many countries of the world.

1. French crepes

 

For the preparation of French pancakes, chestnut, wheat or buckwheat flour is used. Berries, meat or fish can act as filling. Such pancakes are baked on a krenitsa - a large frying pan without a handle, made specifically for baking pancakes. They bake very thin pancakes on the krenitsa and call them muslin pancakes.

For pancakes:

milk - 250 ml eggs - 3 pcs. flour - 100 g butter - 30 g salt - 1/4 tsp.

For sauce:

orange juice - 200 ml sugar - 100 g butter - 100 g orange peel - 1 tbsp. l.

To prepare the crepes, separate the yolks from the whites and place them in a tall bowl suitable for whipping. Add 250 ml of cold milk and salt to the yolks. Then add the sifted wheat flour, use a whisk or a mixer to make the dough uniform and smooth so that it is without lumps.

Melt a piece of butter (30 g), cool and pour it into the dough, mix with a whisk.

Separately, beat the egg whites to stable peaks and add them to the dough in parts, mix gently.

Cover the finished dough with cling film and refrigerate for 40 minutes.

To prepare the sauce, take a convenient deep pot or frying pan, heat the sugar over medium heat to melt it. Separately wash the oranges, remove the zest and squeeze the juice. Once the sugar crystals have melted, cut the butter into pieces.

Add oil, mix sauce. Do not remove from the stove, the entire cooking process takes place on the stove. Pour the orange juice into the sauce, add the zest. Reduce the sauce, stirring constantly, until the consistency of syrup. This will take 5 minutes.

Take the pancake batter out of the refrigerator. Pour the dough with a ladle, spread it over the entire surface in a circular motion. Fry until golden brown on both sides.

Pour sauce over cooked pancakes and enjoy.

2. American pancakes

 

These pancakes are smaller than the ones we are used to. And yes, they are much thicker. In Russia, they are most often called pancakes. In America, pancakes are always served for breakfast. And you can supplement them with apples, bananas, berries.

Ingredients:

Banana - 1 pc. Milk - 250 ml Sugar - 2 tsp Baking powder - 1 tsp Egg - 1 pc. Wheat flour - 180 g Vegetable oil - 2 tbsp. l. Salt - 1 chip.

To make pancakes, peel the banana and mash it to make a puree. In a deep bowl, combine milk, vegetable oil, egg and sugar, beat the mass with a mixer. Add banana puree and stir with a spoon. Pour the sifted flour, baking powder, mix the dough with a mixer until smooth.

Preheat a non-stick frying pan, no need to grease it, pancakes are fried in a dry frying pan. Pour two tablespoons of banana batter, fry until bubbles appear. Flip with a spatula and fry the other side. Pancakes are ready.

3. Ukrainian nalistniki

 

Nalistniki are prepared very thin so that any filling can be wrapped in them.

Compound: 

Flour - 200 g Milk - 600 ml Eggs - 2 pcs. Sugar - 1 tbsp. l. Salt - 1 tsp Vegetable oil - 2 tbsp. l. Baking powder - 1 tsp

In a deep bowl, beat eggs with sugar and salt. Add milk, flour, butter and soda. Mix everything with a whisk and start cooking pancakes. Scoop up some batter with a ladle and spread it evenly throughout the pan. Fry pancakes over medium heat on both sides until done. Fold the finished napkins in a pile and let cool a little, and in the meantime, prepare any filling that you fill the napkins with.

4. Indian dosa

 

Dosa pancakes are very popular in India, Singapore and Malaysia. They are eaten instead of bread. They are traditionally prepared from buckwheat or rice flour.

Ingredients:

White rice - 300 g White crushed lentils - 300 g Hot red pepper - 2 pods Sugar - 1/2 tsp. Salt - 2 tsp

Pour water over rice and lentils and leave to stand for 6-8 hours. Then grind them with a blender with the addition of a small amount of water. The result is a liquid slurry. Add pepper, sugar, salt and mix again. Let the dough rest a little and put it in a warm place for 10-12 hours.

Before baking, grease the pan with a small amount of vegetable or melted butter. Pour 4 tablespoons of the batter into the center of the heated skillet and spread it all over in quick, circular motions.

Doses are fried quickly - 2 minutes on one side. You should get thin neat pancakes.

5. Dutch Pannecockens

 

These are national pancakes, which locals love to surprise tourists with.

You will need:

Buckwheat flour - 200 g Eggs - 4 pcs. Milk - 500 ml Peanut butter - 2 tbsp. l. Butter - 20 g Sugar - 70 g Salt - a pinch

Pour the flour into a bowl and make a small well in it. Break the eggs into it. Whisk a little.

Then add milk, sugar and peanut butter. Whisk again. Pour the melted butter into the dough. Mix it thoroughly. The dough should be liquid.

Grease a frying pan with vegetable oil and pour some batter into the frying pan. When the edges of the pancake are well separated from the pan, you can turn over.

Prepare the filling to your taste and spread it on the finished pancakes.