One spring break when the boys were young, we had a “Pancakes around the World” week. Every morning, I made a new kind of pancake for breakfast. It was a huge hit – and one that the kids asked to have repeated a few times as they were growing up.
While the kids are now less prone to exciting food gimmicks, they still like a good pancake now and then.
Here are my recipes for some of my pancakes around the world.
- 3 tablespoons butter
- 2 whole eggs
- 1/2 cup milk
- 1/2 cup sifted flour
- Pinch salt
- Pinch fresh grated nutmeg
- Preheat your oven to 425 degrees.
- Place a 9×9 square pan or cast iron skillet in the oven with butter in the pan. Allow butter to melt as oven preheats.
- Meanwhile, whirl eggs in a blender until well light and fluffy.
- Leaving the blender running, add milk through the lid slowly.
- Whisk together flour, salt, and nutmeg and add in two to three additions to running blender until combined.
- When oven is preheated, swirl melted butter all around the bottom of the pan to completely coat.
- Carefully pour batter in pan on top of butter.
- Bake until puffy and brown, about 12 minutes.
- Serve immediately.
When I was growing up, my favorite topping for Dutch babies was a dusting of powdered sugar and a little lemon juice, but you can also top with fruit compote, warm fruit, or syrup.
This is a long-time family favorite. Follow the link above!
With a Swedish grandma, this is a family favorite. Really, it’s crepes but no one needs to know.
- 4 tablespoons of butter, melted – plus extra for cooking.
- 1 cup flour
- 1-3/4 cup milk
- 3 eggs
- 1/2 teaspoon vanilla
- Dash salt
- Preheat your oven to 200 degrees.
- Combine butter, flour, milk, eggs, vanilla, and salt in a blender and process until well combined.
- In a non-stick, flat-bottomed skilled, melt about 1 teaspoon of butter.
- Pour 1/4 cup of batter in pan and whirl around the pan until it forms a very thin layer on the bottom.
- Cook until the pancake is set.
- Carefully flip pancake and cook a minute on other side.
- Roll pancake and place on a plate in the oven to keep warm until the batch is done.
- Serve filled with a little powdered sugar or jam and top with syrup or fruit.
Sure, you can use a mix but nothing beats the flavor of old-fashioned buttermilk pancakes.
- 1 cup flour
- 3 tablespoons sugar
- 1/2 teaspoons salt
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 cup buttermilk
- 1/4 cup milk
- 1 large separated egg
- 2 tablespoons melted butter
- In a bowl, whisk together dry ingredients.
- In a large liquid measure, add milk and buttermilk. Stir to combine.
- Whisk in egg white.
- Whisk egg yolk with melted butter, and then whisk into milk mixture.
- Pour wet ingredients into dry ingredients and whisk together until just combined. Don’t over mix.
- Heat a griddle and brush lightly with butter.
- Cook pancakes on both sides until browed and set.
Add your own family favorites to the rotation and IHOP won’t have anything on you!