food

7 Ways The World Does Pancakes

food

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Add the flours and salt to a large mixing bowl, and make a well in the centre. Add the egg, and slowly whisk in the flour from the edges of the well. Add the water gradually, whisking constantly to ensure a lump-free mixture. It feels like a huge amount of water, but the mixture thickens up when it sits.
Leave the batter to rest for at least two hours, or overnight in the fridge.
When you’re ready to fry, preheat a large crepe or frying pan. It needs to be very hot for the crepe to get its signature lacy look.
Add a small pat of butter and evenly grease the pan. Pour in just enough batter that will coat the base of the pan thinly, and cook for 2-3 minutes on the first side, until crisp and golden brown. Flip and cook the other side for 1 minute to cook through, then keep the crepes warm in a low oven while you make the rest.
When you’re ready to assemble, fry your eggs in a separate pan and gather the cheese and ham. Put a crepe back in the original crepe pan crispy-side-down. Pop a few slices of ham and a small handful of cheese in the centre, topped with an egg, and then fold each quarter of the crepe towards the middle to contain the toppings in a square.
Serve with a grind of black pepper and pinch of salt.

Add the flour, baking powder, sugar and salt to a large bowl. Make a well in the centre and crack in the eggs. Whisk in gradually, taking in some of the flour from the edge of the well. Slowly add the milk, whisking constantly until you have a smooth, slightly thick batter. Transfer to a squeezy bottle or measuring jug.
Preheat the poffertje pan over a low-medium heat. Grease each of the grooves with a small bit of butter, it’s easiest to do this with a little stick of butter on the end of a knife so you can move quickly without moving the pan.
Add enough batter to come ¾ of the way up each groove and cook until the tops are mostly dry and bubbly on the first side, around 2 minutes, and then flip using your skewer in a swift, decisive motion. Cook for a further minute on the second side, then use your skewer to pierce all the cooked poffertjes and move them on to your serving plate.
Slather in butter and sprinkle with icing sugar, eat immediately.

Add the plain flour and salt to a bowl, and whisk to combine.
Make a well in the centre of the flour and add the eggs. Gradually start to whisk in flour from the edges of the well, and then slowly add a little bit of milk at a time, whisking well after each addition to ensure you have a lump free batter. It should be the consistency of single cream, so add a splash more milk if necessary.
Rest the batter for 30 minutes.
Preheat a crepe pan or large frying pan with a small pat of butter. Once the butter is frothing, add enough batter to thinly coat the base of the pan and cook for 1-2 minutes on each side until golden brown and crisp at the edges. Repeat with the remaining batter and enjoy with lemon and sugar.

In a large bowl, combine the flour, sugar, raising agents, salt and lemon zest and mix well to combine.
Make a well in the centre and add the vanilla bean paste, eggs and melted butter and slowly whisk to begin incorporating the flour from the edges of the well. When you can no longer incorporate any more flour, slowly add the buttermilk and whisk well to make a smooth, lump free batter.
Preheat a large crepe pan or frying pan, and grease with some butter (it doesn’t matter if this is melted or not).
Add around 3 ladlefuls of batter in your pan (depending on the size) and once the batter is in the pan, scatter a small handful of blueberries on top of each pancake – this helps to ensure even distribution of blueberries and to prevent them scorching.
Cook for 2 minutes on each side until golden brown and puffy. Repeat with the remaining batter.
Serve immediately with lots of maple syrup.

In a large bowl, add the plain flour. Make a well in the centre and add the egg. Slowly whisk the egg, bringing in some of the flour from the sides of the well. Combine the soy, kimchi brine and water in a small jug, and slowly add the liquid to the flour and egg, whisking constantly to create a smooth lump free batter.
Add the kimchi and of the chopped spring onions to the batter.
Preheat the oil in a large frying pan over a medium heat. Add the batter and smooth it out to make an even layer and cook for 4-5 minutes on the first side until it appears to be almost cook through, then flip and cook for a further 1-2 minutes on the other side.
Slice into small strips and sprinkle with sesame seeds and the remaining spring onions. Serve with a side dipping sauce.

In a large bowl combine the flours, bicarbonate of soda and fenugreek powder.
Slowly add around 400 millilitres of water until you have a smooth batter, the consistency of single cream.
Preheat a large crepe pan or frying pan, and very lightly grease with some oil (you don’t want the batter to slip off, so wipe up any excess with kitchen paper)
Add a ladleful of batter to the centre and use the back of the ladle to push the batter out to the edges in a large circular spiral motion.
The batter will develop some holes, and when it looks dry on top and crispy underneath (around 3 minutes), turn and cook for a further 2 minutes on the other side.
Repeat with the remaining batter.