The traditional Christian feast before the start of Lent, in Ash Wednesdayis celebrated as a chance to eat well before the 40 days of sacrifice leading up to the Easter.
In the United States, the day before the beginning of Lent is historically known – and also a great excuse – to eat pancakes – the traditional doughs with butter, eggs and flour, which need to be set aside for the season of reflection. No wonder this is called “Mardi Gras”, or “Fat Tuesday”
The tradition of eating pancakes is celebrated by Christians of all denominations and dates back to Anglo-Saxon times. This is when a “pancake bell” – yes, indeed – would be rung to call Christians to confession, where they would be absolved of their sins, or “confessed” as they used to say.
But pancakes – in all different shapes, made with all kinds of ingredients – have graced tables around the world for millennia, in all cultures and creeds.
While finding a definitive definition of a pancake is difficult, and undoubtedly controversial, here are some of the best pancakes in the world.
Socca or Farinata, France and Italy
Coming from the regions of Provence, France, and Liguria, Italy, where they are known as Farinata, these pancakes are simply made with chickpea flour, water, olive oil and seasonings.
Traditionally cooked in large oiled copper pans placed in wood-fired ovens, these irresistible treats are a great gluten-free alternative to pizza. Socca is also a favorite street food in cities like Nice, where it is served in paper cones and sprinkled with black pepper.
Hemp protein pancakes, Switzerland
Food restrictions and preferences have seen countless pancake options, but few can rival the delicious creativity of Michelin-starred chef Sven Wassmer’s hemp protein pancakes of Verve by Sven at Grand Resort Bad Ragaz, Switzerland.
Switzerland is known for its hearty breakfasts, and Wassmer’s gluten-free pancakes with hemp protein instead of flour, with toppings that include bananas, almonds, maple syrup — and maybe just a touch of whipped cream — certainly fit the bill. in the account.
fluffy pancakes, japan
The Japanese name for this popular treat gives them away. “Hottokeki” — yes, hot cake. These super-cute, extra-tall beauties have conquered Instagram thanks to their souffle-like structure and texture, created using egg whites in a meringue that is added to the dough.
Top them with anything from berries to fresh cream, from maple syrup to bacon. Just don’t forget to post a photo before eating.
Chive pancakes, China
Unlike most pancakes, these fragrant, crunchy triangles are made from more consistent batter, bringing a crunchy, flaky, and chewy texture.
Easy enough to make at home, some people like to dip them in soy or chili sauces. But they’re great naturally – hot from the pan or wok, sliced with a subtle hint of chives. Regional variations include those from Shanghai, which also include pork fat.
crepes, France
French crepes would be hard to beat in the Pancake Hall of Fame – if there isn’t one, there should be. These ultra-thin pancakes originated in Brittany, northwest France, in the 13th century, but have since become beloved around the world.
They can be sweet, with fillings like fruit preserves, syrups or chocolate, or even savory, like the famous ham and cheese, melted perfectly.
Watching them being prepared is true culinary theater as the dough is slowly spread out to the perfect consistency before being deftly folded.
Buttermilk pancakes, USA
Thick and fluffy, drenched in maple syrup and often served with the salty contrast of crispy bacon, few pancakes rival a classic American pancake stack.
American pancake recipes date back to 1796 and Amelia Simmons’ “American Cookery”, even if her suggestion of “Indian Slapjacks” made from cornmeal has largely been forgotten.
Today, the use of buttermilk in this classic piece leads to a thinner crumb, extra softness and a subtle flavor. Wherever they are served, just be sure to stack them one on top of the other.
Latkes, Israel
A celebrated dish of Ashkenazi Jewish cuisine, Latkes contain another unusual ingredient, the potato. But this was not always the case, as until the popularity of potatoes grew in Eastern Europe in the 19th century, the recipe was all cheese.
Today, shredded potatoes, onions and eggs combine to make gloriously crispy dumplings, topped with sour cream, applesauce, smoked salmon and more.
Masala Dosa, India
The potato also appears in this fantastic Indian version of a pancake that can reach extraordinary size. A popular breakfast treat in South India but eaten throughout the day elsewhere, the dough is made from fermented rice and lentils, while the fragrant filling features potatoes with mustard seeds, coconut, turmeric and cilantro.
They are served with chutneys, which vary across the country, such as coconut, tomato, cilantro or peanuts, making it an excellent community meal.
Sugar and lemon pancakes, England
Traditional pancakes in England would probably make an American cringe. Small and thin, they’re a far cry from the maple syrup-covered piles so beloved in the US.
But there’s no doubting their own simple and elegant charms – assuming you’ve managed to keep them in the pot, after tossing them up.
There’s really only one way to have them on the table on Pancake Tuesday, as the British say: with a little lemon juice and sprinkled with granulated sugar.
Peking duck pancakes, China
China’s second appearance here comes in the form of the classic thin translucent flour pancakes used to wrap slow-cooked Peking duck.
Simple flour, water and salt are the humble ingredients used to make the dough, before the pancakes are gently cooked in a steamer basket.
Then put the duck, add chives or sweet bean sauce. At Woo Cheong Tea House in Hong Kong, Okinawan brown sugar is added to the duck sauce, making it even more irresistible.
Injera, Ethiopia
OK, technically it’s more of an unleavened flatbread, but the beloved Ethiopian injera, a spongy, slightly sour creation made from teff flour, also ranks as a pancake for us. Here, the flour is mixed with water and ersho, similar to a natural yeast, triggering the fermentation.
This mixture is then poured into a pan or traditional circular griddle called a mitad, ensuring a smooth bottom and porous top perfect for scooping up and soaking up sauces and other flavors.
Galettes, Brittany, France
From the wild and beautiful region of Brittany in northwest France, galettes are a version of pancakes that locals are extremely proud of.
These delicacies are made with wholesome buckwheat flour, folded into square edges to wrap not-so-healthy savory fillings like ham, eggs, bacon or cheese.
Galettes are great when paired with a glass of apple cider – but don’t forget that in France, it contains alcohol.
Dutch Baby, USA
Particularly popular in Washington state, these unusually named pancakes are also known as Bismarck or popover – while the British would be forgiven for calling them Yorkshire pudding.
But there is no confusion about the cooking method – they are baked in metal pans in the oven. In the US, puffed pancakes are usually topped with butter, sugar, and a little lemon or syrup.
Cholermus, Switzerland
The Canton of Obwalden is right in the heart of Switzerland and is home to these unusual pancakes that are shredded before serving, usually at dinner.
The cholermus is cooked in butter, and when it is almost done, the treats are sliced and fried until perfectly golden. Serve with sugar, a pinch of cinnamon and applesauce.
Pikelets, Australia
These fluffy little pancakes are as proudly Australian as Vegemite paste. However, they are not to be confused with a British dish of the same name.
Baking powder is added to the dough to make them rise. Once browned, they are stacked and traditionally topped with cream, sugar and fresh strawberries – or strawberry jam.
Kimchi pancakes, Korea
One of the most delicious savory pancakes in the world comes from Korea, and its combination of hot, spicy and crunchy ingredients will have you wanting more.
Kimchi is the beloved traditional Korean accompaniment of fermented vegetables, added to flour, eggs and more to make a dough. Once fried, unique flavors combine into a crispy pancake, perfect for dipping into sauces – or eating exactly as it comes.
Cachapas, Venezuela
Finally Venezuela and its fabulous thin corn pancakes with cheese, known as cachapas. The use of fresh or frozen corn gives the dough a defined sweetness, while fresh cheese and butter provide irresistible fillings.
The key, as with almost all of our global selection of pancakes, is in the way they are cooked. Fry them until golden and crispy before letting the cheese melt in the middle.
*This article has been translated. Read the original version at this link.
Source: CNN Brasil
