Pancakes From Different Countries Of The World

On Monday, March 4, Shrovetide began. "Pancake Week", during which you have to fry a ton of pancakes (and then, of course, eat the whole ton), will last until March 10, after which Lent will begin before Easter.

If the word pancakes doesn't whet your appetite, we offer you analogues from around the world - all these dishes can easily be prepared at home both for Shrovetide and just to suit your mood.

Nalysniki - Ukraine

Nalysniki is a traditional dish of Ukrainian cuisine, which is also popular in Belarus. The dough for flatbreads is very thin and fresh. To be precise, the dough for flatbreads is practically tasteless - this is necessary in order not to interrupt the taste of the filling. Pancakes themselves are very thin and elastic, their filling is placed in the middle of the pancake when served . Then the free edges of the dough are closed and wrapped in a tight roll. In pancakes , the filling is distributed over the entire surface of the dough , and then folded into a triangle or rolled up with a tube.

• Milk - 0.5 l.

• Eggs - 5 pcs.

• Flour - 5 tbsp.

• Vegetable oil - 25 ml.

• Salt - 4 g.

Beat eggs, add milk and beat again. Add flour, salt and oil, mix all the ingredients with a whisk to a homogeneous consistency and let the dough stand for 30-40 minutes. Heat the pan, grease it with vegetable oil. We pour the dough for pancakes with a ladle onto the pan and quickly spread it over the surface. Fry the pancake on one side over medium heat. When browned, turn over and fry on the other side. We choose the filling to our own taste.

Pannekoken - Holland

Pannekokens are traditional Dutch pancakes . In Amsterdam, they are served both in street food points and in more refined establishments - there are even family shops and restaurants that specialize only in this dish . Pannekoken are usually served with various fillings: meat, fish, cheese, nuts, fruits and everything else that comes to mind.

• Buckwheat flour - 200 g.

• Milk - 500 ml.

• Egg - 4 pcs.

• Sugar - 70 g.

• Peanut butter - 3 tbsp.

• Butter - 125 g.

• Vegetable oil - 10 ml.

• Salt - 4 g.

Pour the flour into a bowl, make a well, break the eggs into it. Beat with a whisk. Add milk, sugar, salt and peanut butter. Beat again with a whisk. Pour melted butter into the dough , mix. Grease the pan with vegetable oil and bake like regular thin pancakes until golden brown on both sides. Put any salty or sweet toppings on the finished pancakes .

Crespelle - Italy

Crespelle are thin Italian pancakes . They are served according to the principle of pasta - that is, as a main dish . But the Italians stuff these pancakes with unsweetened fillings - vegetables, meat, cheese, fish and seafood. And fold, as a rule, in the shape of a triangle. We suggest you prepare crespelle with ricotta and spinach.

• Flour - 200 g.

• Milk - 500 g.

• Eggs - 3 pcs.

• Salt - 1 tsp.

• Sugar - 1 tsp.

• Vegetable oil - 3 tbsp.

• Ricotta - 400 g.

• Spinach - a big bunch.

• Garlic - 2 cloves.

• Salt, pepper - to taste.

• Butter - 30 g.

• Parmesan - 30 g.

Sift the flour into a large bowl, add salt and sugar. Make an indentation in the center and break the eggs into it. Then pour milk and oil. Knead a homogeneous dough with a whisk so that there are no lumps. Bake the pancakes on a heated and greased pan with vegetable oil until golden on both sides. We are preparing the filling. Wash and dry the spinach, then finely chop. Heat a pan with butter and sauté the spinach for a couple of minutes. Then mix with ricotta, add garlic passed through a press, salt, pepper and mix. Put the filling in the pancake .

Kong Yu Bing - China

And these pancakes can be found on the lists of dishes that you must try in China - savory pancakes - bread with green onions are considered the same culinary heritage as Peking duck, fried rice, dim sum and century eggs - the same ones which are first brought to a rotten state and then eaten.

• Flour - 180 g.

• Boiling water - 125 ml.

• Sesame oil (can be replaced with any other vegetable oil).

• Vegetable oil - for frying.

• Coarse sea salt - fine.

• Green onions - 2 bunches.

Sift the flour into a bowl, salt it a little, mix and, gradually pouring boiling water into the flour, start kneading the dough with a wooden spatula . As soon as the dough cools down a little, we start kneading the dough with our hands on the table. When the dough becomes elastic, wrap it in a film and put it in the refrigerator for half an hour. While the dough is resting, chop the green onion and sprinkle it with salt.

Roll the dough into a sausage and divide it into 7-8 equal parts. Roll each part into a thin pancake , grease with sesame oil and sprinkle with green onions. Then we roll the pancake into a tube (it is preferable to wrap it so that less air remains). We roll up the tube with a snail-spiral, turn the free edge inward. We roll the obtained spiral again into a pancake . Place the pancakes in a heated pan greased with vegetable oil and fry until golden on both sides. Before serving, we advise you to put the pancakes on paper towels to remove excess oil.

Raggmunk - Sweden

The word raggmunk in translation from Swedish means "hairy doughnut". It's all about the potatoes that are added to the pancake batter : it makes the pancakes look like they have hair sticking out on different sides. In fact, raggmunks are relatives of our gorse. The peculiarity is that they are larger and prepared on the basis of pancake dough : potatoes are used here as an addition, not the main ingredient. These potato pancakes are considered an everyday food, so they can often be seen on the table of any Swedish family.

• Potatoes of medium size - 8 pcs.

• Eggs - 2 pcs.

• Flour - 300 g.

• Milk - 700 ml.

• Salt, pepper - to taste.

• Oil - for frying.

Mix flour and salt in a bowl, pour in half of the milk and beat with a whisk until smooth. Add eggs to the dough and mix. Add the rest of the milk and let the dough stand for a while. Meanwhile, peel and grate the potatoes on a fine grater. Add it to the dough , salt, pepper and mix thoroughly. Spread the pancake mass on a heated and greased pan, fry on both sides until golden. Serve with fried bacon and your favorite sauce.

Crepes - France

This is a French dish that is very similar to pancakes - in appearance, recipe, and cooking technique. The only difference is that if pancakes are often made lacy, French crepes are smooth and elastic and have no holes. The main and most important point: crepes are completely sugar-free. The French are sure that it is precisely because of sugar that the dough becomes loose and sticks to the pan during cooking. In addition, crepes have another important nuance: the finished dough must be kept in the cold - at least half an hour, and preferably even longer.

• Flour - 125 g.

• Milk - 300 ml.

• Vegetable oil (for dough ) - 2 tbsp.

• Egg white - 2 pcs.

• Salt - a pinch.

• Oil for frying.

We sift the flour. Pour milk into a bowl, add flour and salt, beat thoroughly with a whisk and pour in vegetable oil. Beat the egg whites separately into a thick foam and carefully add them to the dough . We mix. Cover and put in the refrigerator for at least half an hour. We take out the cooled dough and fry the pancakes in a heated and oiled pan. Ready-made crepes are served with fruits, berries, jam, honey or with other additions to your own taste.

American pancakes are something between fritters and pancakes . They are as fluffy as fritters, and in diameter they are more like pancakes . In general, they taste more like a biscuit - this is all because pancakes are made with milk. Unlike fritters and pancakes , which are fried in oil, pancakes are cooked in a completely dry pan and therefore turn out to be completely low-fat and to some extent even dietary (it all depends on the composition and flour from which you will cook pancakes). And if the fritters can be carelessly dumped on a plate with a bitter one, then the pancakes are nicely stacked one on top of the other. And pour honey, syrup, jam on top or decorate with fruits and berries.

• Eggs - 2 pcs.

• Milk - 200 ml.

• Wheat flour - 10 tbsp.

• Baking powder - 1 tsp.

• Sugar - 2 tbsp.

• Vanilla - if desired.

Beat the eggs with milk into a foam. Then add sugar and vanilla and beat again. Then gradually add flour and baking powder, mixing thoroughly. The dough should be sufficiently thick and sticky. We heat up a pan with a non-stick coating. When the pan heats up, pour the batter into the dry pan - by volume, one pancake should be filled with an incomplete ladleful of batter . Cover with a lid and fry on medium heat. When the top of the pancake becomes porous, but still moist, turn the pancake over and fry for another minute. We spread the pancakes on a plate with a turret and pour honey, syrup, liquid chocolate or jam on top.