World Pancake Day: 5 Types of Pancakes From Around the World

Pancakes, which date back as far as the Stone Age, are a popular food in a variety of cultures. In honor of National Pancake Day, here are 5′ different types of pancakes and where they are found in the world.

1. Roti (Thailand)

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• In a bowl, combine water, egg, condensed milk, sugar, and salt. Mix well. Set aside.
• Sift the flour into a large bowl, and form a crater in the sifted flour. Pour the water/egg mixture into the flour, and mix well. Add melted butter.
• Knead this until the bowl is clean and you have a nice ball of dough. Lightly coat the dough ball with vegetable oil (we like canola oil). Let it sit for 30 minutes.
• Next, knead your dough a bit more, and form it into several balls (dough for 8 small pancakes of 3 to 3 inches). Coat them with vegetable oil.
• Roll a ball of dough flat with a rolling pin, then cut from center out to edge. Roll it up. Push it in with your finger. Repeat this a few times.
• Now roll and stretch the dough ball into a very flat square sheet, for this step coat it with a bit more oil, pick it up and place it on a hot pancake griddle that has melted margarine on it.
• Add chopped banana or your favorite filling in the middle. Wrap horizontally one side first, then the opposite side. Then vertically one end, then opposite to that end and make a purse covering the filling. Flip and fry for another 30 seconds. It took about 1 minute to finish cooking.
• Cut into 9 pieces and if you like top with sugar or with sweetened condensed milk.

2. Dutch Baby (Netherlands)

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3. Scallion Pancake (China).

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Ingredients

• 2 cup unshifted all-purpose flour  (nearly 300g)
• ¾ cup water (1/2 hot boiling water + ⅓ cold water) + 10ml for adjusting
• 1 tbsp. vegetable cooking oil
• 1 tablespoon cooking oil
• 2 cup chopped scallion (use green part only)
• ½ tsp. salt
• 1 tbsp. Chinese five-spice powder (for garnishing)

Steps

• Mix salt with all-purpose flour.
• Prepare a large mixing bowl.
• Dig a small hole in the center and then pour the hot water in.
• Wait for 10 minutes and then stir in the cold water and vegetable oil.
• Grasp everything to form a ball, cover and rest for 5 minutes and then knead until very smooth (around 3-5 minutes ). The dough should be quite soft.
• Cover the rest for 20 to 30 minutes.

4. Aebleskiver (Denmark)

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5. Hotcakes (Mexico)

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• 1 1/2 cups self-raising flour
•  1 teaspoon baking powder
•  1/4 cup caster sugar
•  2 eggs, lightly beaten
•  60g butter, melted, cooled
•  1 cup (250ml) milk
•  1/2 teaspoon vanilla essence
•  Butter, extra, to serve
•  Maple syrup, to serve

Steps

Sift the flour and baking powder into a medium mixing bowl.

Stir in the sugar. Combine the eggs, butter, milk and vanilla in a jug.

Make a well in the centre of the dry ingredients.

Pour in the milk mixture and use a whisk to mix to a smooth batter. Cover with plastic wrap.

Heat a medium non-stick frypan over medium to low heat.

Lightly oil with cooking spray.

Pour 1/4 cup of the batter into the pan and cook for 2 minutes or until small bubbles appear on the surface.

Turn over and cook for 1 minute or until golden and cooked through.

Remove from pan and keep warm.

Repeat with the remaining mixture.

Serve hotcakes with extra butter and maple syrup.