Take Your Taste Buds On A World Tour For Pancake Day

SOUFFLÉ PANCAKES WITH STRAWBERRIES & CRÈME FRAÎCHE

These fluffy soufflé pancakes, called ‘hottokeki' in Japan, are similar to the texture of American pancakes, but are taller and lighter with the addition of egg whites.

Our version is served with a strawberry compote, but you could use any fruit.
Makes 4
Zest and juice of 2 lemons225g (8oz) strawberries, hulled and quartered60g (2¼oz) golden caster sugar60g (2¼oz) plain flour1tsp baking powder3tbsp semi-skimmed milk2 large eggs, separated1tsp vanilla extractSunflower oil200ml (7fl oz) crème fraîche150g (5½oz) dark chocolate, meltedPlace half the lemon zest with all the juice and strawberries and 2tbsp of the caster sugar into a saucepan. Heat gently for 2-3 minutes until the sugar has melted and the strawberries are just warm.

Remove from the heat and set aside.
Sift the flour and baking powder into a large bowl and whisk in the milk, egg yolks, vanilla and remaining lemon zest until thick and smooth.
In a separate bowl, whisk the egg whites until stiff, then gradually whisk in the remaining sugar, a spoonful at a time, until thick and glossy.

Beat a spoonful of the meringue mixture into the flour mixture to loosen, then gently fold the remaining meringue into the flour mixture until just combined.
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Oil 4 non-stick crumpet rings (8cm wide and 3.5cm high) and place into a lightly oiled non-stick frying pan. Place the pan over the lowest heat possible. Divide the batter between the crumpet rings to fill three-quarters full. 
Cover the pan with a tight-fitting lid and cook for 5-6 minutes.

The pancakes should have lots of tiny bubbles on the surface when you take the lid off. Use a fish slice to flip them and cook for a further 3-4 minutes until golden. Gently ease the pancakes out of the moulds to cool slightly.
Top each pancake with a spoonful of crème fraîche and some strawberry compote.

Drizzle with the melted chocolate to serve.
CLASSIC PANCAKES WITH LEMON AND SUGAR 
Shrove Tuesday is the traditional feast day before the start of Lent, which is observed in many Christian countries as a time of fasting and forgoing fatty foods, including butter and eggs.
Popular in England, these simple pancakes are often served with just a squeeze of lemon and a light sprinkling of sugar.
Makes 8

140g (5oz) plain flour200ml (7fl oz) whole milk2 medium eggs25g (1oz) unsalted butter, meltedSunflower oil50g (1¾oz) caster sugar1 large lemon, cut into 8 wedgesSift the flour into a bowl.

Whisk together the milk, eggs and 100ml water until smooth. Make a well in the centre of the flour. Gradually add in the egg mixture, whisking to make a smooth batter. Set aside for 30 minutes.
Whisk the melted butter into the batter.

Lightly oil a medium-sized non-stick pan and put over a medium heat. Pour in enough batter to thinly cover the base of the pan.
Cook for 30-40 seconds until golden on the bottom. Flip over (don't worry if you tear the pancake while flipping it, simply add a tiny bit of raw batter to fill the hole) and cook for a further 20-30 seconds.
Slide the pancake onto a plate and repeat with the remaining batter to make 8 pancakes.

Stack them with a sheet of baking paper between each one to prevent them from sticking. Serve warm, sprinkled with sugar and with lemon wedges to squeeze over.
CRISPY SEAFOOD PANCAKE WITH SPRING ONIONS & CHILLI

We've taken inspiration for this delicious seafood pancake from Korean pancake-like dishes of fish, meat or vegetables, which are coated in flour and egg and served as appetisers or snacks.
Makes 1 large pancake (to serve 2)
100g (3½oz) plain flour1 heaped tsp cornflourA pinch of fine saltA pinch of onion powderA pinch of garlic granules125ml (4½fl oz) ice-cold sparkling water1tbsp sunflower oil4 spring onions, green tops only, shredded lengthways150g (5½oz) pack of mixed cooked seafood, thawed if frozen1 red chilli, thinly sliced1 small egg, beatenSesame, soy and ginger sauce, for dipping, shop-bought or make your own (see tip across the bottom of the page)Sift the flour into a bowl and stir in the cornflour, salt, onion and garlic granules.

Whisk in the sparkling water until smooth.
Place a large non-stick frying pan over a high heat. Add the oil and swirl to coat the base of the pan. Turn the heat down to medium and pour in the batter to coat the pan. Scatter in the spring onions, seafood and chilli.
Drizzle the egg over and cook for 2-3 minutes. Flip over and cook for 2-3 minutes more until crispy and golden.
Slide out onto a serving plate and cut into pieces. Serve with a sesame, soy and ginger dipping sauce.
DOSA PANCAKES WITH SWEET POTATO CURRY

Traditional Indian dosas are made with fermented rice and lentils.

This is our quick version that uses chickpea flour and is served with a spicy curry.
Makes 4
100g (3½oz) gram flour (chickpea flour)100g (3½oz) plain flour1tsp garam masala1tsp crushed chilli flakesA pinch of salt200ml (7fl oz) semi-skimmed milkA large handful of coriander, chopped, plus extra to serveVegetable oilFor the curry
1tbsp vegetable oil1 onion, thinly sliced2tsp each minced garlic and ginger2tbsp tikka curry paste450g (1lb) sweet potatoes, peeled and cut into small chunks400g tin of chopped tomatoes300ml (10fl oz) vegetable stock300g (10½oz) frozen peas150ml (5fl oz) natural yoghurtSliced red chilli (optional)Lime wedges, to serveMix together the two flours, garam masala, chilli flakes and salt in a bowl.

Whisk in the milk and 150ml cold water to make a smooth batter. Set aside for 30 minutes.
For the curry, heat the 1tbsp oil in a pan and fry the onion over a low heat for 5-6 minutes until softened and browned. Add the garlic, ginger, curry paste and sweet potatoes and cook for 2-3 minutes.
Stir in the tomatoes and stock.
Bring to the boil, then simmer for 15 minutes or until the potatoes are tender. Stir in the peas and cook for a further 5 minutes.
To make the pancakes, pour the batter into a jug and stir in the fresh coriander. Lightly oil a large nonstick frying pan and place over a medium heat.
Pour in enough batter to just cover the base of the pan and cook for 2-3 minutes until golden brown on the underside.

Flip the pancake over and cook for 1-2 minutes. Slide onto a plate and repeat to make 4 large pancakes.
Divide the curry between the pancakes. Drizzle with yoghurt and scatter with coriander and red chilli, if liked. Serve with lime wedges.
CRÊPES SUZETTE WITH GRAND MARNIER 

There are many claims to the origin of this French dish.

One is that it was created in 1895 in Monte Carlo for the Prince of Wales, the future King Edward VII, who was accompanied by a young lady called Suzette.
Makes 6-8
100g (3½oz) plain flour1tbsp golden caster sugar2 large eggs1tbsp sunflower oil, plus extra for cooking300ml (10fl oz) semi skimmed milkFor the sauce
6 oranges100g (3½oz) unsalted butter100g (3½oz) golden caster sugar4tbsp Grand Marnier (or Cointreau or Brandy), plus 1tbsp extra to flambéSift the flour into a bowl and stir in the 1tbsp caster sugar.

Make a well in the centre. Whisk together the eggs, oil and milk, then gradually add into the flour mixture, whisking until smooth and the consistency of single cream.
Oil a non-stick frying pan and place over a medium heat.
Pour in enough crêpe batter to thinly coat the base of the pan. Cook for 30-40 seconds until golden. Flip and cook for 20-30 seconds more.
Slide onto a plate and cover with baking paper. Repeat to make about 6-8 crêpes. Wrap in a tea towel to keep warm. 
To make the sauce, finely grate the zest from one orange.

Squeeze the juice from 4 oranges and https://weareliferuiner.com/korean-chocolate-milk-how-to-make/ peel and segment the remaining 2. Heat the butter and the 100g sugar in a large, deepsided frying pan until the sugar starts to dissolve.
Increase the heat and cook for 2-3 minutes until starting to caramelise.
Stir in the orange zest and juice. Pour the alcohol in and heat gently. Add a crêpe and hold under the sauce with a spatula to coat. 
Fold into eighths and push to the side of the pan. Repeat with the remaining crêpes. Scatter the orange segments over and warm through.

Serve in the pan or transfer to a serving dish. If you want to flambé them, heat a little alcohol in a small pan. Pour into a ladle. Carefully set alight and pour over the crêpes.
NET PANCAKES WITH KIWI & COCONUT

Popular in Malaysia and Singapore, these distinctive pancakes (roti jala) have a lacy or net-like appearance.

A simple batter is drizzled in concentric circles and folded to form the latticed pancake. Turmeric gives the pancakes a golden colour. Our version is sweet, but you can also use savoury fillings.
Makes 12
250ml (9fl oz) coconut creamFinely grated zest and juice of 1 lime250g (9oz) thick Greek yoghurt300g (10½oz) plain flour1tsp turmeric3 large eggs, beaten300ml (10fl oz) semi-skimmed milkVegetable oil, for frying3 papaya fruit, deseeded, peeled and roughly chopped2 kiwi fruit, peeled, halved and sliced6tbsp desiccated coconut, toastedMix together the coconut cream, lime zest and juice and yoghurt, then chill until ready to use.
Sift the flour into a large bowl and stir in the turmeric.

Make a well in the centre and add the eggs, milk and 150ml cold water. Whisk until smooth. Heat 1tsp oil in a non-stick frying pan. 
Using a spoon and working quickly, start by drizzling a circle of pancake batter on the outer edge of the pan. Then quickly drizzle smaller circles to fill up the centre, making sure they just touch the outer circle (you could also transfer the batter to a squeezy bottle to do this). 
Cook for 50 seconds to 1 minute.

Carefully flip over and cook for a further 30-40 seconds. Repeat with the remaining batter to make 12 pancakes, and layer in between each with baking paper.
Serve the pancakes with the coconut cream mixture, papaya and kiwi, sprinkled with the toasted coconut.
FLUFFY PANCAKES WITH BACON & MAPLE SYRUP

These sweet and savoury American-style pancakes are referred to as flapjacks, hotcakes or johnnycakes.

Often made with buckwheat or cornmeal, the addition of baking powder makes them thick and fluffy.
Makes 20
12 rashers of dry-cured smoked streaky bacon, about 225g (8oz)250g (9oz) plain flour2tsp baking powder300ml (10fl oz) semi-skimmed milk (or buttermilk)2 medium eggs, beaten1tbsp sunflower oil25g (1oz) unsalted butter125ml (4fl oz) maple syrupPreheat the grill.

Arrange the bacon on a wire rack and place over a baking tray. Grill for 6-8 minutes until crispy.
Meanwhile, sift the flour and baking powder into a large bowl. Whisk together the milk and egg and whisk into the flour to make a thick batter.
Leave to stand for 5 minutes.
Lightly oil a large non-stick frying pan, wipe off any excess with kitchen paper and place over a medium heat. Add 1-2tbsp of the batter and spread to an 8cm circle - repeat three times, leaving space between each pancake. 
Cook for 1-2 minutes until tiny bubbles form on top of the pancakes.

Turn over and cook for a further 1-2 minutes until golden brown. Keep warm while cooking the remaining pancakes (you should get about 20). 
Serve a small stack of warm pancakes with a knob of butter, crispy bacon and a drizzle of maple syrup.

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