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Pancakes from Around the World
February is Pancake Day and that means whipping out the frying pan and preparing yourself for a delicious breakfast, lunch or dinner. Recently, we haven’t been able to travel or even pop out to our favourite restaurants, so we’re taking our taste buds on a journey with these mouth-watering recipes instead. Get the kids involved (they’ll have great fun mixing things together) and fill your plates with these sweet and savoury treats.
Decadent, delicious and so tasty you have to go back for a second slice. This wonderful Dutch pancake recipe is perfect for the whole family and allows you to pick your favourite toppings meaning you can have a new taste sensation with every slice!
Makes one large pancake (6 servings) and takes around 60 mins.
What you will need
- 1 tbsp vegetable oil
- 100g plain flour
- 30g ground almonds
- 1 tbsp caster sugar
- Pinch of salt
- 3 eggs
- 300ml whole milk
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 tbsp butter melted
- Strawberries (for topping)
- 300ml double cream
- 1 tbsp icing sugar
- Zest of choice (we’ve opted for orange)
- Preheat your oven to 200c.
- Pour the oil into a large, non-stick, ovenproof frying pan or pan dish and place inside the oven to heat up.
- In a mixing bowl, whisk together the flour, ground almonds, sugar and salt.
- In a jug, whisk together the eggs, milk, melted butter and both extracts.
- Gradually stir the wet ingredients into the mixing bowl of dry ingredients to make a smooth batter. Don’t overbeat as some small lumps are okay.
- Carefully remove the pan from the oven and pour the batter into the hot oil.
- Return the pan to the oven and bake for 25-30 mins until puffed and golden.
- While the pancake is cooking you can prep your toppings, we’ve gone for orange cream and strawberries.
- Softly whip the cream, icing sugar and zest together.
- Serve a slice of pancake with your choice of toppings and enjoy!
Wonderfully versatile and perfect for a hearty meal any time of the day, this Moroccan pancake recipe is simply yummy. Whip these pancakes up for the whole family and enjoy them with a drizzle of lemon honey butter.
Makes 14 pancakes and takes around 55 mins.
What you will need
- 400ml milk
- 7g fast-action dried yeast
- 1 tbsp caster sugar
- 140g plain flour
- ½ tsp sea salt flakes
- 1 tsp baking powder
Lemon Honey Butter:
- 45g butter
- 60ml honey
- 1 tbsp lemon juice
- Heat the milk in small pan until lukewarm, remove from the heat and stir in the yeast and sugar. Leave to froth for around 5-10 minutes.
- Whisk together the flour, salt and baking powder. Once frothed, stir in the yeast mixture.
- Use a blender or hand whisk to blitz until very smooth, cover the bowl with cling film and pop to one side to allow to prove for 30 minutes.
- Use this time to make the lemon honey butter by melting all three ingredients over a medium heat. Simmer for 30 seconds and keep on a very low heat until you’re ready for it (or you can remove from the heat and save until you’re ready, it’s tasty warm or cold)
- Heat a non-stick frying pan over a low-medium heat, stir in the batter and then pour roughly 60mls of batter into the middle of the pan.
- Cook for about 3 minutes until the bubbles form and the batter has dried.
- Don’t flip the pancakes, keep them on a low heat and they should go golden underneath.
- Once cooked, transfer to a plate and cover with foil to keep warm while you cook the remaining pancakes.
- Once the pancakes are ready drizzle with the lemon honey butter.
Korean Kimchi Pancakes
Savoury, spicy with a fun sour twist, these Korean kimchi pancakes are ideal to make if you want to try something new. Finished with a delicious dip, it makes the perfect lunch or dinner and will definitely leave you wanting more.
Makes 6 pancakes and takes around 25 mins.
What you need
- 150g kimchi
- 150g plain flour
- 40g cornflour
- 2 spring onions
- 1 tsp sesame oil
- Sea salt flakes
- 2 tbsp vegetable oil
- 2tbsp soy sauce
- ½ tsp sesame oil
- 1tsp rice wine vinegar
- Splash of lime juice
- To make the pancakes, add the kimchi into a bowl and squeeze out all of the pickling juices using a spoon.
- Move the kimchi onto a chopping board, roughly chop and then return to the mixing bowl with the pickling juices.
- Add the remaining ingredients except the vegetable oil and gradually stir in 150ml cold water to make a thick batter.
- Heat a frying pan over a medium-high heat and add 1 tablespoon of vegetable oil.
- When the pan is hot, pour around 60mls of batter into the pan and flatten slightly to make a pancake.
- Fry the pancake for about 3 minutes or until the bottom is crisp.
- Flip the pancake and fry for another 2 minutes until crisp.
- Repeat until you’ve used all the batter, using more oil if needed.
- Combine all the dipping sauce ingredients in a small bowl and serve with the hot pancakes.