Pancakes From Around the World: Day 1

On our first day in J-Term, we started by setting up the kitchen and then promptly chose our recipes and started cooking. Here are the different types of pancakes we made:

Sweden: Raggmunk
 These pancakes were made with potatoes as a main ingredient, with added milk, cream, and some flour to bind it together. These pancakes were the only savory kind that the group made, and were recommended to be served with chives and sour cream. They had the consistency of mashed potatoes that were cooked on both sides!










Greece: Tiganites
These pancakes were special because they used Greek yogurt instead of butter. They were thicker and denser than a normal pancake, and the center was much lighter. Compared to a buttermilk pancake, they had a denser middle and less browned outside, probably due to the lack of butter. They were recommended to be served with honey, but some people added cinnamon!









France: Crepes
Our crepes were perfectly thin, and had no specific savory or sweet flavor, which made it perfect for adding whatever to them. Some people added chocolate, and others added powdered sugar. The crepes are mainly held together by eggs, since there is not as much flour(and therefore gluten) in the recipe.










Venezuela: Cachapas
These were by far the most interesting pancake composition! These pancakes were made from only ground corn kernels, sugar, salt, and water. However, probably due to the lack of gluten, they didn't stick together that well the first time. Soft white cheese was added to the top, and they were ready to go!










Netherlands: Dutch Baby
 This pancake was physically the largest pancake made! It was also the sweetest, buttery-est, and the softest. The ingredients were food processed together, and therefore aerated, which is why the pancake puffed up in the oven due to the release of air.



Scotland: Scotch Pancakes
These pancakes a recipe almost identical to an American buttermilk pancake, but they are much smaller and a little thicker. However, they are not as spongey or fluffy as a buttermilk pancake due to the lack of baking soda, which would cause it to rise. Almost everyone added syrup, which complemented these pancakes perfectly!