Pancakes around the world: 5 original recipes

1. French crepes

"She tosses him" - this is how the French say about a woman who plays a man as deftly as pancakes in a frying pan.

French crepes are called crepes and are as delicate as everyone else in this country. For their preparation, wheat, chestnut or buckwheat flour is used. Depending on the filling.

Crepes filling can be sweet (berries, ice cream), fish or meat. Known with a dozen variations.

Crepes are baked in a special large frying pan without a handle - krepnitsa. Pour the dough into a thin layer. The result is the finest muslin pancakes.

To prepare the classic French dessert "Crepe Suzette" you will need:

Dough:

2 chicken eggs;
500 ml of 20% cream;
120 grams of wheat flour;
20 grams of butter;
50 grams of powdered sugar;
A pinch of salt.

Orange sauce:

2 oranges;
30 grams of butter;
50 grams of sugar;
50 grams of brandy;
5 grams of starch.

First, fry the pancakes. To do this, melt the butter, whisk the eggs lightly with a whisk. Add flour, cream, salt, powdered sugar to the eggs. Mix thoroughly. Then pour in the melted butter. Stir again. The dough should be smooth, without lumps.

Preheat a frying pan, brush it with vegetable oil with a pastry brush (do not pour oil into the pan!). Scoop up some dough and distribute it evenly. Fry the pancake on both sides for about 60 seconds.

Now we are preparing the sauce. Cut the orange zest into thin strips and squeeze the juice out of the pulp. Pour sugar into a dry preheated frying pan, wait until caramel forms. Then add the butter and orange zest. Combine orange juice, brandy, and starch. Pour this mixture into a skillet. Wait 3-5 minutes for the sauce to thicken slightly.

Crepe Suzette is ready! Serve the pancakes with warm orange sauce on pretty flat plates.

2. American pancakes

American pancakes are not like ours. They are thicker, sweeter and smaller in diameter. In Russia something similar is called pancakes.

Overseas, pancakes are an indispensable part of breakfast. Americans and Canadians love their pancakes so much that many fast food chains have included them on their menus. Serve pancakes with peanut butter and maple syrup.

American pancakes are very easy to prepare. To do this, you will need:

3 chicken eggs;
500 ml of full-fat milk or cream;
500 gr flour;
5 teaspoons of sugar;
3 teaspoons of baking powder.

To knead the dough, beat the milk and eggs well. Add flour, sugar and baking powder to these. Beat well and let the dough stand for a while (40-50 minutes).

When the dough rises, stir it again. In consistency, it should resemble thick sour cream.

Grease a skillet with butter (once at the beginning). You can fry. Spoon the dough into the pan. Fry each pancake until golden brown.

Put the finished pancakes on a plate in a stack and serve, sprinkled with syrup.

3. Dutch pannekokens

Those who have ever been to Amsterdam hardly passed these pancakes. Because it is impossible to pass by. Pannekokens are sold in the Dutch capital at every corner.

At the same time, a whole performance is played out for amazed tourists - pancakes are baked and stuffed in front of your eyes.

But pannekokens are not your run-of-the-mill street food. The Dutch love them. There are even family shops and restaurants in the Netherlands that specialize exclusively in these crepes.

The variety of fillings is striking. Meat, fish, cheese, nuts, fruits - whatever is put inside the pannekokens!

Moreover, the recipe is very simple:

200 grams of buckwheat flour;
4 chicken eggs;
500 ml of milk;
2 tablespoons peanut butter
20 grams of butter;
70 grams of sugar;
A pinch of salt.

Pour the flour into a bowl, make a small indentation and break the eggs into it. Whisk. Then pour in milk, add sugar, peanut butter. Whisk again. Melt the butter and pour it into the dough. Mix thoroughly. The dough should turn out to be liquid.

Lightly grease the skillet with vegetable oil (a little!). Pannekokens are thin pancakes, pour some dough into a skillet. When the edges of the pancake will easily separate from the pan, you can turn it over.

Prepare the filling to your liking and spread it over the prepared pancakes.

4. Swedish ragmurki

Belarusians will snort contemptuously: “These are ordinary pancakes!”, Ukrainians will pick up: “Simple pancakes”. But Swedish ragmurki (from Swedish “Raggmunk” - “hairy donut”) is first of all pancakes, and then a dish of potatoes.

This food is very satisfying, therefore it is considered an everyday meal at the buffet. The bacon with which they are served also gives the ragmurkam satiety.

To bake Swedish pancakes you will need:

2 chicken eggs;
300 gr flour;
1 teaspoon salt
700 ml of milk;
8 medium potatoes;
400 grams of bacon;
A little butter for frying.

Mix flour and salt in a bowl, pour in half of the milk and beat until smooth. Break the eggs into the dough one at a time and mix. Top up with the remaining milk and let the dough stand for a while.

Meanwhile, peel and finely grate the potatoes. Add it to the dough.

Fry the bacon in a skillet until golden brown. Place the sautéed bacon on the foil. Save the fat left over from frying and carefully drain it into a separate bowl.

Then shape the potato pancakes and sauté them in butter. Ragmurki should not be thick - take a little dough.

In principle, pancakes can be eaten right away. But it is more delicious to wrap them in foil along with bacon, pour over the remaining pork fat and bake in the oven (10-15 minutes at 175 degrees).

Serve Swedish pancakes with lingonberry syrup.

5. Indian Dosa

Dosa are pancakes that are incredibly popular in India, Malaysia and Singapore (in fact, they replace bread there). They are made from lentil and rice flour (which is why they are so thin).

There are several variations of this dish: egg dosa, chili dosa, open dosa and others.

In Russia, the most famous, perhaps, is masala dosa - rice pancakes with filling and spices.

To prepare it you will need:

Dough:

300 grams of white rice;
300 gr white crushed lentils;
2 pods of hot red pepper;
Half a teaspoon of sugar;
Two teaspoons of salt.

Filling:

10 medium potatoes;
4 tablespoons of coconut flakes;
3 teaspoons of grated fresh ginger
4 tablespoons gha (ghee)
Bush seeds, mustard, turmeric, coriander and other spices to taste.

Cover the rice and lentils with water and let sit for 6-8 hours. Then grind them in a blender with a little water. You should get a liquid gruel. Then add pepper, sugar, salt and stir again.

The dough should "rest" a little. To do this, put it in a warm place for 10-12 hours.

Grease a skillet with vegetable oil or ghee before baking the dosa. Pour 4 tablespoons of dough into the center of a preheated skillet and spread (literally spread) it over the entire surface in quick circular motions. The trick is to have time to distribute the dough until the pancake starts to brown.

Doses are fried quickly - 2 minutes on one side (if necessary, fry a little on the other). You should have thin, flavorful pancakes.

To prepare the filling, boil and mash the potatoes. Mash the coconut, ginger. Add a little water to them (you should get a thick paste). Fry the cumin and mustard seeds in ghee, add the resulting coconut-ginger paste. Follow up with potatoes and leftover spices. Fry for 4-5 minutes.

Wrap the filling in dosas and lightly fry the resulting stuffed pancakes in vegetable oil.

Serve hot.

As you can see, pancakes are very different. Let your table at Maslenitsa week be replete with international flavor. Bon Appetit!