5 perfect pancake recipes from around the world

Bored of the usual lemon and sugar combo? Enjoy some international flavours with your crêpes instead.

Before you read on, did you know that you can sign up to receive the latest Supersavvyme articles, tips & tricks and competitions? Register here

As well as being incredibly tasty, pancakes are extremely versatile. If you usually just stick to basic sweet toppings, you’re missing out – how about flipping things up a bit and trying some new flavours? With so many savoury options, they make a great main course as well as dessert.

To make a classic pancake batter simply mix 100g plain flour, 300ml milk and two large eggs, or adapt the recipe to suit your international pancake of choice…

1. Smoked salmon and capers

Based on blinis, traditionally from Russia, this makes a quick and easy starter.
You can make the pancakes using classic batter, but make them smaller (bite size is best) and thicker than a standard pancake. For an added burst of flavour, you could chop some chives into your pancake batter before cooking.

How to make:

  • Mix a handful of capers into a small bowl of crème fraiche, adding black pepper and a squeeze of lemon juice.
  • To serve, layer a slice of smoked salmon on each mini pancake and top with a dollop of the caper dressing and add a few snipped chives.

2. Arnold Bennett pancakes

Originating at the Savoy hotel in London, this dish was created specifically for novelist Arnold Bennett, who ate it every day. Using the core ingredients of smoked haddock and cream, you can adapt the dish to make pancakes instead.

How to make:

  • Start by gently poaching 200g of smoked haddock in 200ml of milk.
  • Add a bay leaf, and when it’s done allow the milk to cool before using it in your pancake batter.
  • Mix equal parts double cream and crème fraiche, adding the zest and juice of half a lemon and some cayenne pepper.
  • Fry a leek in some butter, then serve your pancakes topped with flaked haddock, crispy leeks and the creamy dressing.

3. Chinese-style chicken pancakes

Crispy duck pancakes are a classic at Chinese restaurants, and you can make an easy chicken version of the dish at home.

How to make:

  • Begin by adding a tablespoon each of honey and rice vinegar to a small bowl of hoisin sauce.
  • Put eight chicken thighs in a roasting tin and brush with half the sauce.
  • Roast for 25 minutes, then spread over the remaining sauce.
  • Cook for a further 25 minutes and shred the meat.

This calls for a variation of the basic pancake recipe - or you could simply by some Chinese pancakes from the supermarket!

  • Add 175ml boiling water to 225g strong white flour to form a dough.
  • Knead this for a few minutes until it’s smooth.
  • Divide into 16 pancakes and fry for a minute or two on each side.
  • Slice some cucumber and spring onions into matchsticks, and put on the table with the pancakes, chicken and some hoisin sauce. Then let people have some fun assembling their own pancakes!

4. Nice and spicy dosa-style pancakes

Dosa is a popular South Indian pancake traditionally made using rice flour and often eaten with curried vegetables at breakfast time. Be inspired by the idea and serve your pancakes with spicy potatoes.

How to make:

  • Fry an onion until brown, then add three cloves of garlic, a teaspoon of grated ginger and as much (or little!) chilli as you like.
  • Cook for a minute then add two large potatoes, peeled and cubed.
  • Keep stirring so it doesn’t stick, add a tablespoon of garam masala and a tin of tomatoes.
  • Simmer until the potatoes are cooked, then add a handful of frozen peas.
  • Once the peas are cooked, serve the pancakes with the curry and a dollop of plain yogurt on the side and sprinkle some chopped coriander over the top.

5. Simple Crêpes Suzette

The classic French take on pancakes makes a perfect pudding, but if you’re not confident flambéing at home, then you can make our easy take in the microwave. It’s just as flavoursome and not as much of a fire risk!

How to make:

  • Put 100g golden caster sugar in a microwaveable bowl, add three tablespoons of orange juice and cook on the highest setting for three minutes.
  • Carefully remove (it will be HOT!) and add a small knob of butter and the juice and zest of an orange.
  • Microwave again for one minute, stir and then blast for another minute.
  • Fold your pancakes into quarters, and pour over the sauce to serve.

Finished your flat feast and left with a rather dirty frying pan? Fairy Platinum makes easy work of the washing up. Or if you’re still hungry for more, treat yourself to a read of our cooking tips for great pancakes.

What’s your favourite way to eat pancakes? Let us know in the comments below.