Pancakes

Banh Xeo is a Vietnamese dish that is often described as halfway between a crêpe and an omelette. It’s a pancake, whose batter is made from rice flour and coconut milk. The rice flour used is regular rice flour (e.g. ground from long grain rice, not from sticky rice.) In many parts of Vietnam, turmeric…

Blaunche Escrepes

Blaunche Escrepes means literally “white pancakes” (think “blanches crepes” if you have any French.) They were made in England in the 1200s from white wheat flour. They were often used to accompany “Poume d’oranges” (pork meatballs.) Cooking Tips A batter is made of the flour and beaten, fluffy egg white, with some white wine to…

Boukète

A boukète is a buckwheat pancake made in the Liege area of Belgium. It is made with raisins and / or thin apple slices, and served warm with sugar or brown sugar. It became traditional to serve Boukètes on Christmas Eve with a glass of warmed wine. Boukètes are made from wheat flour, buckwheat flour,…

Cream Corn Pancakes

These are very tasty fritters.

Crêpes

Crêpes are pancakes made in the French style, large and very thin. They are served with toppings, or rolled up with fillings inside. They can be a sweet or a savoury dish, and are meant to be a dish in themselves. Assume white wheat flour was used in making them, unless otherwise specified. The batter…

Dutch Baby

Dutch Babies are light, airy, puffy pancakes with a very eggy taste that are started on top of the stove, and finished in the oven. They are very showy and impressive, but very easy, and can be ready in about 20 minutes. They end up sweet because of the toppings most people put on them,…

Dutch Baby Recipe

A Dutch baby pancake is a fabulous weekend brunch dish.

Fleskepannekake

A Fleskepannekake is a Norwegian “bacon” pancake. To make it, bacon is fried up in a frying pan, then a pancake batter poured over top of it, as thick as a North American pancake batter, then the pancake is browned on the bottom, then flipped to cook the top. Some recipes have you pour the…

Griddles

Griddles are flat surfaces with no sides which are heated for cooking food items on. The absence of sides makes it easier to flip items being cooked on them. There are different models for commercial and domestic use.

Kanom Krok

Kanom krok are puffed cakes cooked in pans in Thailand. They are very small, about 2 to 3 cm (1 inch) wide. They are crispy on the outside, soft on the inside. They can be savoury or sweet. They are eaten at breakfast and for snacks. The batter is made from rice flour and coconut…

Poffertjes

Poffertjes are very small Dutch puffy pancakes about 5 cm (2 inches) wide that are mostly flat, but puff up a little bit. They are made from white wheat flour, butter, milk, eggs, yeast and salt. Traditionally, buckwheat flour was used, but now a mixture of wheat and buckwheat flour is more common, or simply…

Potato Pancakes

There are a zillion ways to make potato pancakes; even a zillion ways to make Latkes alone. No one culture has the monopoly, and don’t let them tell you otherwise. After all, no potato food is really all that traditional to any European culture in the grand scheme of things: potatoes didn’t come to Europe…

Rosemary Oatmeal Fritters

These fritters taste as good as they are good for you

Suffolk Fraze Recipe

This dish is halfway between a pancake and an omelette. This is good for either breakfast, brunch or a nice cosy supper with tea.

Takoyaki

Takoyaki are Japanese dumplings that look like small fried balls of batter. Some versions are crispier than others. They are made of wheat flour batter and diced boiled octopus, along with konnyaku and scraps of tempura, flavoured with pickled ginger and green onion. Occasionally shrimp or cheese is swapped in for the octopus. They are…