Which pancake takes your fancy?

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Which pancake takes your fancy?

Whether you’re a fan of Pannenkoeken, Kaiserschmarrn, Crêpes, Scotch or good old English pancakes covered with lemon and sugar, we have the destination to satisfy your appetite. 

If Shrove Tuesday leaves you hankering for more, then travel to one of our fantastic destinations to eat your way around the world of pancakes.

Austria

In Austria pancakes are called palatschinken - the word derives from Latin 'placenta', meaning cake. These pancakes are thin and filled with apricot, plum, lingonberry, strawberry or apple jam, chocolate sauce, or hazelnut spread. Kaiserschmarrn is an Austrian speciality made with raisins, almonds, apple jam or small pieces of apple and sprinkled with powdered sugar.

France, Italy, Portugal, Switzerland

Crêpes are popular in France, Switzerland and Portugal. They are thin pancakes and are served with a sweet (fruit, ice cream, jam, chocolate spread) or savory filling (cheese, ham, seafood, spinach).  In Italy they are called "crespelle". In Brittany, galettes are traditionan - a large thin pancake made of buckwheat flour.

Netherlands

In the Netherlands, pancakes are known as pannenkoeken - these are slightly thicker than crêpes and usually quite large. The batter is egg-based and fillings include such items as sliced apples, cheese, ham, bacon, and candied ginger, alone or in combination. Stroop, a thick molasses-like syrup is also popular, particulalry when used with bacon. Poffertjes are another Dutch quick bread, similar to American pancakes but sweeter and much smaller. 

Spain

Spanish pancakes are called Frixuelos or Filloas and are very popular in the north-west of Spain. They are made from flour, milk, and eggs .They are thin pancakes and are usually served with sugar or honey. They are a typical Carnival sweet dessert in some parts of the country.

Scotland

Pancakes (also called Scotch pancakes or Scottish pancakes) are more like the American type. In parts of Scotland they are also referred to as drop scones or dropped scones. Smaller than American or English pancakes, they are made by the traditional method of dropping batter onto a griddle. They can be served with jam and cream or just with butter. 

England

English pancakes have three key ingredients: plain flour, eggs, and milk. The batter is runny and forms a thin layer on the bottom of the frying pan when the pan is tilted. They may be eaten as a sweet dessert with the traditional topping of lemon juice and sugar, drizzled with golden syrup, or wrapped around savory stuffings and eaten as a main course. On Shrove Tuesday, it is custom to eat pancakes in England, when lemon juice and sugar may be added to top the pancake.

United States and Canada

American and Canadian pancakes (sometimes called hotcakes, griddlecakes, or flapjacks) are usually served at breakfast, in a stack of two or three pancakes topped with maple syrup and butter, and often served with sides such as bacon, toast, eggs, and/or sausage.

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