Pancake Tuesday, or Shrove Tuesday, falls 47 days before Easter. Followed by Ash Wednesday, it is the last day before Lent and fasting begins. But why pancakes? Pancakes were a great way to use up eggs and fats before beginning on the Lenten fast the next day.
If you want to mix up your pancakes this Shrove Tuesday, why not try a pancake recipe from around the world? Here are our top 10 to try…
Crêpes from France
Hailing from France, crêpes are a large, flat pancake. These are made by spreading batter in an oiled pan, on a heated circular griddle or a dedicated crêpe pan. Unlike our traditional pancakes, no raising agent such as baking powder is used in crêpes. For a classic French crêpe, make a Crêpe Suzette with the delicious combination of caramelised sugar, butter and orange sauce.
Blinis from Russia
Blinis are small and fluffy bite-sized pancakes. They are traditionally topped with sour cream and caviar if you’re feeling fancy. Or you can top them with smoked salmon, beetroot, prawns, beef, paté or cucumber.
American style pancakes
American-style pancakes are a lot thicker than those from France or Russia. They use baking powder to make it a thicker, denser pancake. They are usually served with bacon and maple syrup. You can add chocolate chips or blueberries to your mix!
Serabi from Indonesia
Serabi is a small pancake cooked on one side only. This is made with rice flour and coconut milk or shredded coconut. This is a sweet pancake and some recipes add the juice of a pandan leaf to dye them a bright green. Toppings for serabi include sugar, bananas, crushed peanuts, jackfruit and chocolate sprinkles. Some even include meat, sausages, or ice cream!
Aebleskiver from Denmark
Æbleskiver don’t look like your typical pancake, they are small and spherical, similar to doughnut holes. Originally, they were made with small pieces of apples or apple sauce in the middle, but now their taste is the same as a pancake. They are served hot, sprinkled with sugar and jam on the side for dipping.
Boxty from Ireland
Our own version of a pancake – boxty! For those unfamiliar, boxty is made with mashed potato, grated potato, eggs, milk and butter. These savoury pancakes are perfect for breakfast and a great accompaniment to any fry.
Crespelle from Italy
Crespelle are very similar to a French crêpe. They are paper thin and can be served sweet or savoury. One of the most popular crespelle recipes is to fill it with ricotta, pecorino and spinach and cook it like enchiladas or cannelloni. Alternatively, they can be served sweet with toppings like Nutella, strawberries, mascarpone or jam.
Pikelet from Australia
A pikelet is thicker and heavier than a pancake. Pikelets are often made with yeast, whereas pancakes are made with baking powder. They can be eaten hot or cold and most often are served with jam and cream.
Raggmunk from Sweden
Raggmunk is the Swedish version of a potato pancake. They are made with grated potato, egg, milk and flour and cooked until nice and crispy around the edges. These are traditionally served with bacon and a healthy dollop of lingonberry jam.
Dosa from India
Dosa is originally from Southern India. It’s a soft, thin and crisp pancake. Dosas are cooked using a fermented batter of rice, black beans and fenugreek seeds. It can be eaten at any time of day! They are most often served with a masala potato filling making it a hearty and delicious dish.
