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What better way to celebrate Pancake Day than by getting our teeth into different the best pancakes around the world?
There’s more to pancakes than the familiar French crepe or fluffy American buttermilk versions. Pancakes are popular all over the world, and come in all shapes and sizes – and flavours. Here are just three variants on the glorious pancake. Join us as we celebrating diversity and individuality in pancake form!
Pancake Traditions from Around the Globe
Pajeon: Korean Savoury Pancake
Korean savoury pancake
It’s time to get substantial. Koreansavoury pancakes are robust and tasty enough to stand alone as a meal in their own right. Made with flour and oil as well as eggs, then packed with spring onions for plenty of flavour, these moreish morsels are somewhere between omelette and pancake – and entirely scrumptious.
Pannukakku: Finnish Baked Pancake
The Finns take their sugar seriously. These indulgent pancakes are given a lift with a dose of vanilla in the batter, then baked in the oven to give them a rich, custardy flavour. As if that wasn’t enough, jam or syrup (and occasionally some token fresh fruit) is dolloped on top to ensure that sweet tooth is truly satisfied.
Taste it yourself: Finland
Mofo Gasy: Madagascan Risen Pancakes
The name of these round pancakes translates as “Malagasy bread”. Made from a sweet yeast batter containing rice flour and condensed milk, the pancakes are cooked in a special pan with round holes into which the batter is spooned. Called an aebleskiver pan, it can be bought from specialist cook shops or online.
Want to try Mofo Gasy yourself? You don’t have to go to Madagascar (though we’d recommend it!) You could also try our authentic Madagascan recipe, taken from our A Taste of Adventure cookbook, available on our shop and packed with many more exciting recipes from around the world.
Taste it yourself: Madagascar
Mofo Gasy Recipe
Makes: 12 pancakes Prepare: 15 minutes (plus rising time for batter) Cook: 10 minutes
60g plain or wholemeal flour
50g rice flour
½ tbsp. fast-action dried yeast
2 tbsp. caster sugar
175ml tepid water
2 tsp condensed milk
½ tsp vanilla extract Oil or melted butter for greasing Icing sugar for dusting
Mix the flour, rice flour, yeast and 1 teaspoon of the sugar together in a bowl.
Add the water, whisking until it is combined with the dry ingredients and you have a smooth batter.
Cover the bowl with cling film and leave in a warm place for 1 hour or longer, until the batter is risen and frothy.
Stir well and then mix in the rest of the sugar, the condensed milk and vanilla.
Cover the bowl with cling film and leave the batter to rise again in a warm place for about 45 minutes until frothy on top.
Heat an aebleskiver pan over a medium heat and grease the holes by brushing with a little oil or melted butter.
Spoon about a tablespoon of batter into each hole until it is filled and cook for a couple of minutes or until the bottoms of the pancakes are golden brown.
Slide a small palette knife around the edge of each pancake to loosen it and then turn over with two forks.
Cook the other side until golden brown. Serve immediately, dusted with icing sugar.Exodus Cookbook
Exodus’ A Taste of Adventure cookbook is available on our shop and packed with many more exciting recipes from around the world.
If you want to taste the best pancakes around the world, view our tours below.