Shrove Tuesday is on February the 13th this year and we’ve been thinking about the alternative pancakes around the world. Maybe this is the year to try something new?
Lemon and Sugar
The traditional lemon and sugar pancakes have taken a back seat over the last few years , overtaken by: chocolate spreads, sauces and even savoury pancakes. Borrowing pancake traditions from other countries has become increasingly popular. Here’s some alternative ideas for pancakes…
American and Canadian ‘stacks’ of pancakes are smaller than our traditional pan-filled ones and tend to be thick as they are made from buttermilk. Maple syrup and bacon tend to be a favourite choice to couple with the pancakes for breakfast. The French opt for crepes, a paper thin version of the dessert (or savoury) that is commonly served with the fillings in the center and folded over. In Japan they have ‘Okonomiyaki’, it’s a savoury pancake and basically made from whatever you can find! Typically made with flour, egg, cabbage and a choice of anything else.
In India they make Dosa, it is made with different ingredients depending on the region and are savoury. In Mysore, Kerala, for example, they are made with rice, black gram, fenugreek seeds. Making them a fantastic source of protein.
A dosa is served hot and is folded in half or rolled like a wrap. Many different fillings are used to stuff a dosa: vegetables and sauces, or varieties of chutney. It is also popular to accompany it with sambar, a traditional vegetable stew or chowder. Dosa’s are also an opportunity to experiment with all the wonderful spices Kerala has to offer; pepper (king of spices), cardamom, clove, cinnamon, ginger, turmeric, tamarind and nutmeg. Some of these spices can be incorporated into the pancake mix or into the various fillings.
Whichever way you decide to cook your pancakes, the big question is: how many can you eat?!!