It is morning somewhere in the world: 5 international pancake recipes

Classic American-style pancakes

Gallery

Classic American-style pancakes

(Photo: Milly Eliyahu)

1. In a bowl, combine the flour, baking powder, baking soda and salt. In a separate bowl, mix the eggs, sugar, vanilla, buttermilk, milk and melted butter. Pour the egg mixture into the flour mixture and stir only until the batter is combined. Do not overmix. Refrigerate for 30 to 60 minutes.
2. Heat a nonstick skillet over medium heat and grease it with a thin layer of butter. Using a ladle, pour rounds of batter into the skillet. Sprinkle with any desired additions. Cook for 1 to 2 minutes, until small bubbles appear on the surface. Flip and cook the second side for less than a minute. Stack the pancakes on a plate and serve.

Dutch baby: The oven-baked pancake that puffs up like a balloon

Dutch baby pancake

(Photo: Milly Eliyahu)

1. Preheat the oven to 400°F (200°C).
2. Place the flour, salt and sugar in a bowl and mix. Add the eggs, milk and vanilla, then whisk well until the batter is smooth and free of lumps.
3. Place the butter in the baking dish or skillet and transfer it to the hot oven. Heat for 3 to 4 minutes, until the butter has melted.
4. Open the oven and pull the pan out only partway, which is important for achieving the dramatic rise. Pour in the batter.
5. Bake for 16 to 18 minutes, until the pancake has puffed up and is lightly golden.
6. Remove from the oven and serve immediately.

French crêpes made in your own skillet

French crêpes

(Photo: Milly Eliyahu)

1. Place the flour and sugar in a bowl and mix. Add the eggs and melted butter, then stir well.
2. Add one-third of the milk and mix thoroughly. Repeat with each of the remaining two-thirds until the batter is smooth.
3. Heat a skillet, preferably nonstick, in which case no greasing is needed.
4. Pour in one full ladle of batter and tilt the pan so it spreads into a thin, even layer.
5. Cook for 1 minute, flip and cook the other side for another 20 to 30 seconds.
6. Transfer to a plate and repeat with the remaining batter. Serve warm.

Japanese cloud pancakes

Japanese cloud pancakes

(Photo: Milly Eliyahu)

1. Place the egg whites in the bowl of a stand mixer and whip until firm but not overly stiff peaks form.
2. In a separate bowl, combine the egg yolks and sugar and mix well. Add the buttermilk, melted butter and vanilla, then mix again.
3. Add the flour, baking powder, baking soda and salt, and stir until combined.
4. Gradually add about half of the whipped egg whites, one spoonful at a time, folding gently after each addition. Add the remaining egg whites and fold carefully until the batter is smooth, airy and evenly combined.
5. Grease the inside of the pancake rings. Add a little oil to a skillet, place the rings inside and heat over medium heat.
6. Spoon the batter into the rings, filling each one halfway. Cover the skillet with a lid.
7. Reduce the heat to low and cook until bubbles appear on the surface (takes about 10 minutes).
8. Using tongs, carefully flip the rings. Cover again and cook for another 10 minutes.
9. Serve hot.

Cong you bing: Chinese savory scallion pancakes

Chinese savory scallion pancakes

(Photo: Milly Eliyahu)

1. Place the flour and fine salt in a bowl and mix. Gradually add the hot water, stirring with a fork.
2. Once all the water has been added, knead the dough by hand inside the bowl until it becomes elastic.
3. Transfer the dough to a floured work surface, or to the bowl of a stand mixer fitted with a dough hook, and knead for another 6 to 7 minutes.
4. Return the dough to the bowl, cover with a towel and let rest for about 30 minutes.
5. Divide the dough into 8 equal pieces.
6. Oil your hands and the work surface. Using your hands or a rolling pin, stretch each piece into a large, very thin sheet.
7. Sprinkle with chopped scallions and coarse salt.
8. Roll the sheet into a log, then coil the log around itself into a spiral. Flatten it firmly, using a rolling pin if needed. Repeat with the remaining dough.
9. Heat a small amount of oil in a skillet and fry the spirals for 7 to 9 minutes per side, until golden.
10. Serve immediately.