Shrove Tuesday: incredible pancake recipes from around the world
Pancake Day is just around the corner, so why not try out one of these worldly pancake recipes?
Like many of us, you may have been told that money makes the world go round. However upon further research, Tempus can confirm that does in fact appear to be pancakes that perpetuate the rotation of the globe. These small fluffy discs are a culinary touchstone in hundreds of cuisines across the globe, with each culture developing their own distinct styles.
Thus, if you are feeling particularly adventurous this pancake day (16 February) and wish to travel the world from the comfort of your own kitchen, Tempus and The PC Agency have compiled a list of the best pancake recipes from some of our favourite hotels and more from across the globe.
The Ragi Pancake from The Roseate Ganges
Also known as a 'finger millet', ragi is an important herbaceous plant grown extensively in various regions of India. Widely considered one of the most nutritious cereals, it is beneficial for maintaining good health and is a staple food for the people of India.
The Roseate Ganges recommends that these pancakes, made with the grain, are served by layering the stack with bananas and topping off with a generous drizzle of chocolate sauce.
- 450g ragi flour
- 70g sugar
- 15g baking powder
- 500ml milk
- ½ tsp vanilla essence
For the topping
- Chocolate sauce
- Mint leaves
- Plum compote
- Icing sugar
1. Sieve the ragi flour and baking powder in a mixing bowl. To this, add milk & sugar and mix all ingredients properly to make the batter.
2. Heat the hot plate, sprinkle some butter and spread the ragi pancake batter.
3. Cook it on low to medium flame, wait until bubbles form on the top of the pancake and flip it carefully.
4. Cook it on the other side for 2 minutes.
5. Make a 3 layered pancake by putting sliced banana in between three pancakes, drizzle chocolate sauce, top it with plum compote and dust some icing sugar.
This recipe comes from Chidya Ghar at the Roseate Ganges, Rishikesh, India.
The Msemen Pancake from La Sultana Marrakech
Msemen is a flat, square Moroccan pancake with a crisp and flaky outside and a delicious chewy inside. It is traditionally served for breakfast with honey and butter but can also be enjoyed in the evening with Moroccan mint tea or coffee. While it may be a slightly more complicated recipe, La Sultana ensures it will be worth it.
- 3 1/2 cups white flour, - all purpose or bread
- 1/2 cup fine semolina or durum flour
- 2 tsp sugar
- 2 tsp salt
- 1/4 tsp dry yeast
- 1 1/2 cups warm water
For folding the Msemen
- 1 cup vegetable oil
- 1/2 cup fine semolina
- 1/4 cup very soft unsalted butter
Making the Msemen dough
1. Mix the dry ingredients in a large bowl and add the water and combine to make a dough.
2. Knead the dough by hand (or with a mixer and dough hook) until very smooth, soft and elastic but not sticky. Adjust water or flour as necessary to achieve that texture.
3. Divide the dough into balls the size of small plums. Be sure the top and sides of the balls are smooth. Transfer the balls of dough on an oiled tray, cover loosely with plastic and leave to rest for 10 to 15 minutes.
4. While the dough is resting, set up a work area. You'll need a large flat surface for spreading and folding the dough. Set out bowls of vegetable oil, semolina and very soft butter. Set your griddle or large frying pan on the stove, ready to heat up.
Shaping the Msemen
1. Generously oil your work surface and your hands. Dip a ball of dough in the oil and place it in the center of your work space. Using a light touch and quick sweeping motion from the center outward, gently spread the dough into a paper-thin, roughly shaped circle. Oil your hands as often as needed so that they slide easily over the dough.
2. Dot the flattened dough with butter and sprinkle with semolina. Fold the dough into thirds like a letter to form an elongated rectangle. Dot again with butter, sprinkle with semolina, and fold again into thirds to form a square.
3. Transfer the folded dough to the oiled tray and repeat with the remaining balls of dough. Keep track of the order in which you folded the squares.
Cooking the Msemen
1. Heat your griddle or frying pan over medium heat until quite hot. Starting with the first Msemen you folded, take a square of dough and place on your oiled work surface. Oil your hands and pat the dough firmly to flatten it to double its original size.
2. Transfer the flattened square to the hot griddle and cook, turning several times, until cooked through, crispy on the exterior and golden in color. Transfer to a rack.
3. Repeat with the remaining squares, working with them in the order in which they were folded. You can flatten and cook several at a time if your pan or griddle can accommodate them.
4. When each Msemen has cooled for a minute or two, pick it up from opposite ends and gently flex it for a few seconds with a quick back and forth, see-saw motion. This helps separate the laminated layers from each other.
5. Serve the Msemen immediately, or allow to cool completely before freezing.
This recipe comes from La Sultana Marrakech, Morocco.
Finnish Pannukakku from Visit Finland
Pannukakku is a traditional Finnish oven pancake commonly found across Finland as a simple and delicious homely treat. It comes out of the oven as an impressive golden crater, the crispy sides rise above the edges of the pan and the centre is creamy and glistening with the melted butter.
- 180ml milk
- 3 eggs
- 1 teaspoon vanilla extract
- 2 tablespoons sugar
- 3/4 cups flour
- Pinch of salt
- Pinch of baking powder
- 40g butter
1. Preheat the oven to 450º.
2. Combine eggs, milk, sugar, and vanilla extract, stirring with a whisk until creamy.
3. Mix in flour, salt, baking powder to the egg mixture and let the batter rest in the fridge for 30 minutes.
4. After the mixture is rested, melt the butter and use pastry brush to brush the inside of a pan and add the rest of the butter to the batter.
5. Bake for 15 minutes, or until puffed and golden brown on the top.
6. Slice pancake, serve with maple syrup, cooked berries or jam.
This recipe comes from Visit Finland, the Finnish tourist board.
The Scotch Pancake from Glenapp Castle
The infamous scones originated in Scotland and the scotch pancake is one of its many forms. They are often referred to as ‘dropped scones’ due to the soft dollops of mixture dropped onto the cooking surface. Historically, the Scottish people tend to use a griddle for their pancakes and they differ from traditional English crepes as they are much smaller, fluffier and slightly sweeter. Glenapp Castle has put together the perfect recipe.
- 220g self-raising flour
- Pinch of salt
- 50g caster sugar
- 2 free range eggs
- 190ml milk
- Small squeeze of golden syrup
1. Place flour and sugar in bowl and add salt, eggs and syrup
2. Whisk in milk to form a smooth batter
3. Heat frying pan or griddle and gentle wipe with some sunflower oil
4. Place a tablespoon of batter, in a round shape on a low heat
5. Watch and wait until lots of bubbles form
6. Turn and cook for 1 minute on the other side
7. Serve with Nutella or Greek yogurt and fresh fruit with a drizzle of honey
This recipe comes from Glenapp Castle, Scotland.
Syrniki Pancake from Iniala Harbour House & Residences
Iniala Harbour House & Residences is renowned for its world class cuisine which takes inspiration from a variety of recipes from around the world. Syrniki are actually traditional Russian cheese pancakes that have become an all-time breakfast favourite in many parts of Eastern Europe. Cooked with cottage cheese and plated with sour cream and berries, Iniala Harbour House & Residences’ rendition of Syrniki offers the perfect blend of sweet and savoury.
- 450g Russian cottage cheese
- 2 whole eggs
- 20g grapeseed oil
- 50g caster sugar
- 100g all-purpose flour
- 2g baking powder
- 2g salt
- 1 vanilla pod scraped
1. Place all ingredients except for the eggs and grapeseed oil in a mixing bowl fitted with the paddle attachment.
2. Start the mixer on medium speed until the mixture starts to come together.
3. Slowly add the egg and oil until it becomes incorporated.
4. Remove the bowl from the mixer and weigh out the mix into 60g balls.
5. Shape and flatten the balls to form a circle with 4cm diameter.
6. Heat up a frying pan on a low heat and lightly oil the pan.
7. Cook the Syrniki's on both sides until lightly golden brown and cooked through.
8. Dust with icing sugar and serve with fresh berries and sour cream on the side.
This recipe comes from ‘ION - The Harbour’ at Iniala Harbour House & Residences, Valletta, Malta.
Irish Boxty Pancake from Boxty House
A Boxty is a traditional Irish potato pancake and while there are many different variations, they always contain finely grated potatoes that have been fried. Chef Pádraic Óg Gallagher from Dublin’s Boxty House has put together the perfect recipe, ideal for those who prefer a savoury pancake instead of sweet this pancake day.
- 300g raw potatoes, peeled
- 300g cooked potatoes, mashed
- 300g flour
- 10g salt
- 850ml milk
1. Grate the raw potatoes into a muslin cloth and squeeze as much liquid as possible into a bowl. Let liquid stand for 20 minutes.
2. Gently pour off the liquid and keep the starch that settled in the bottom of the bowl.
3. Add grated potatoes to mashed potatoes and flour. Add starch and salt to mix.
4. Slowly add 3/4 milk to form a batter of pouring consistency. Depending on the potato, you may not need to use all the milk. If the batter is too heavy, add more milk.
5. Leave the batter resting for 30 minutes.
6. Drop a ladle full onto an oiled non-stick pan over medium heat and cook on the first side for 2 minutes (depends on how heavy the batter is and how much you use). Check color (should be a nice golden color) on the bottom. Adjust heat if necessary.
7. Turn and cook on the other side for 2 – 3 minutes more.
8. Boxty pancakes are best left overnight in a fridge and reheated in a pan in good butter.
This recipe comes from Boxty House, Dublin, Ireland.
ON THE SEVEN SEAS
Sweet dessert crêpes and lavender ice cream from The Culinary Arts Kitchen, Regent Seven Seas
The Culinary Arts Kitchen aboard Seven Seas Splendor and Seven Seas Explorer provides guests with all the ingredients to expand their culinary skills in a welcoming environment reminiscent of the most prestigious cooking schools in France, in both layout and design.
Guests attending classes in the Culinary Arts Kitchen will receive highly-individualized hands on instruction. The curriculum will appeal to a wide range of tastes and cater to all levels of aptitude, from beginner to experienced chef instructors. The Culinary Arts Kitchen’s Dessert Crepes are accompanied with a delicious Lavender ice cream, perfect for those with a sweet tooth.
For the sweet dessert crêpes
- 1 cup all-purpose flour
- 1 ½ cups whole milk
- 3 eggs
- 2 tablespoons butter, melted
- 1 tablespoon French cognac
- 1 teaspoon sugar
- 3 tablespoons clarified butter
For the lavender ice cream
- 3 cups heavy cream
- 1 cup whole milk
- ¼ cup lavender-infused sugar
- 6 egg yolks
For the sweet dessert crêpes
1. In a blender, combine all ingredients except the clarified butter and mix on low speed just until blended, about 1 minute. Refrigerate for at least 1 hour and up to overnight. Before making the crêpes, bring the batter to room temperature and ensure it is the consistency of light cream, adjusting with milk as needed.
2. In a 10-inch sauté pan over medium-high heat, melt just enough clarified butter to thinly coat the pan. When the pan is hot, lift the pan off the heat and pour in just enough batter to thinly coat the pan, about ¼ cup. Quickly swirl the pan so the batter coats the entire bottom. Return the pan to heat and cook the crepe until the batter sets and the edges lift, about 1 minute.
3. Flip the crêpe and cook the other side, which will take less time. Transfer the crepe to a plate and make additional crepes with the remaining butter and batter. Fold the warm crepes in half and then in half again and top with Lavender Ice Cream (see recipe below).
For the lavender ice cream
1. In a large saucepan over medium heat, combine the cream, milk and sugar. Warm, stirring occasionally, until simmering but not boiling (about 175°F/79°C.)
2. In a large bowl, whisk the egg yolks until pale and fluffy. Whisking continuously, slowly add some of the warm cream mixture to temper the eggs.
3. Return all to the saucepan and warm gently, stirring constantly until thickened, about 6 to 10 minutes. Cover and refrigerate for at least 4 hours and up to overnight. Pour into an ice cream maker and prepare according to the manufacturer's instructions
This recipe comes from the Regent Seven Seas Cruises Culinary Arts Kitchen onboard the Seven Seas Splendor and Seven Seas Explorer. Guests can book a 10-night 'Corsican Summer' voyage on board Seven Seas Explorer which departs on 13th July 2022.