Group for music to eat pancakes to

Variety of pancakes

North American (Canada and the United States) style pancakes
In the U.S., pancakes can also be referred to as hotcakes, griddlecakes, or flapjacks. A typical portion served in restaurants is 3 to 4 pancakes of more or less 14 cm (5 inch) diameter. A smaller number may be ordered by requesting a "short stack". Diners usually serve 1 or 2 pancakes of more or less 25 cm (10 inches) diameter. A "silver dollar" pancake refers to a pancake about 7 cm (3 inches) in diameter - these are usually served in groups of five or ten.
North American pancake served with banana
British Pancakes
British pancakes have three key ingredients: white flour, eggs and milk. Some people also add melted butter to the batter. The batter is quite runny and forms a thin layer on the bottom of the frying pan when the pan is tilted. It may form some bubbles during cooking, which result in a pale pancake with dark spots where the bubbles were, but the pancake does not rise.
These pancakes may be eaten sweet with the traditional topping of lemon juice and brown sugar, or wrapped around savoury stuffings and eaten as a main course. When baked instead of fried, this batter rises (even though it has no raising agents such as baking powder, it rises because the air beaten into the batter expands) and is known as Yorkshire pudding. British pancakes are similar to French crêpes, and Italian crespelle, but are not "lacy" in appearance.
However, in Scotland pancakes, known as Scotch pancakes or drop scones in the rest of Britain, are more like the American variation and are served as such (see below). Scotch pancakes often have sugar in the batter, and are not eaten with syrup. Americans with a "sweet tooth" (a preference for sweet foods), however, can always opt for the double sweetness of a Scotch pancake with syrup.
Some british pancakes with sirup and butter
Scottish Pancakes
Scottish pancake and fruit crumpet.Pancakes similar to the North American pancake but smaller (usually about 3.5 in / 9 cm across) are known in the British Isles as Scotch pancakes or (after the traditional method of dropping batter onto a griddle) drop-scones, and in Australia and New Zealand as pikelets. They can be served with jam and cream or just with butter. In the U.S. these are known as "silver dollar pancakes" since the individual pancakes are each about the size of a U.S. silver dollar (with Eisenhower on the face, no longer minted).
In Scotland, they are rarely served as a breakfast item, but are more commonly considered a dessert item. They are available plain, or as a fruit pancake with raisins baked in, and larger thinner crumpets are made from the same recipe by watering down the mix. The griddle is generally called a girdle in Scotland.

French Crêpes
French crêpes, popular in France, the French-speaking Canadian province of Quebec, and Brazil (where they are usually called pancake, or only crêpe) are made from flour, milk, and a relatively large proportion of eggs (compared with other types of pancakes). Due to their thinness, they are usually served with a filling such as fruit or ice cream. Maple syrup or other sweetened sauces are sometimes served with crepes. Crepes are also served as a dinner meal, by filling them with seafood or other meats.
Sylvester Stallone slicing into a stack of 10 pancakes with strawberries
German Pancakes
German pancakes often served in American pancake houses, are shaped like a bowl. They come in a variety of sizes, some quite large and nearly impossible for one person to finish. They are commonly eaten with lemons and powdered sugar, although jam is sometimes used as well. The pancakes eaten in Germany, however, are of the British variety. They are called Pfannkuchen, although in some areas (Berlin, Brandenburg, Saxonia) that is instead the local name for Berliner, a type of doughnut. Pancaces are called Eierkuchen there. In Swabia, cut pancakes (Flädle) are a traditional soup ingredient.

Austrian Pancakes
In Austria, pancakes are called Palatschinken, a word derived from Latin placenta by way of Romanian, and are usually filled with apricot jam but are also known to have a pleasing taste filled with a chocolate sauce or hazelnut spread. Similar pancakes with similar names can be found throughout the former Austria-Hungary (today Austria, Bosnia, Hungary, Czech Republic, Slovakia, Slovenia, Croatia and Serbia), see Palatschinken.
One of our favourites...
Scandinavian Pancakes
Scandinavian pancakes are similar to British pancakes. They are traditionally served with jam and/or ice cream or whipped cream, although they may also be served as a main dish with a variety of savoury fillings. Traditional Swedish variations can be somewhat exotic. Some resemble British pancakes with a tiny diameter; these are called plättar, and they are fried several at a time in a special pan.

Others resemble German pancakes but include fried pork in the batter; these are cooked in an oven. There are also potato pancakes, called raggmunk. These contain shredded raw potato and, sometimes, other vegetables. If the actual pancake batter is left out, the fried cakes of grated potatoes are called rårakor. Both the latter kinds are eaten traditionally with pork rinds and/or lingonberry jam.

Vegan Pancakes
Vegan pancakes are not associated with any nationality, however they are a distinct and popular type of pancake. Generally, vegan pancakes emulate the American pancake by using direct substitutes such as egg substitute and soy milk. However, some variations employ baking soda and occasionally a small amount of vinegar as raising agents.

Indonesian Pancakes
In Malaysia and Singapore a pancake-like snack is made with a filling, usually cheese or kaya but occasionally bean paste, ground peanut, blueberry or custard. There are other interesting variations, such as those made with soya bean partially replacing the flour.

Blintz and Blini
In Russia, Poland and Ukraine, blintz and blini are made from wheat or buckwheat flour, yeast, butter, eggs and milk. Blini come from the French crêpe which were introduced during pre-Soviet times.

Mexican Hot Cakes
In Mexico they are generally called "hot cakes" rather than "pancakes". They are similar in style to pancakes served in the U.S. but are perhaps more likely to mix or replace wheat flour with corn. In addition to being a popular breakfast item at restaurants throughout the country, it is not uncommon to see "hotcakes" vendors on the streets of Mexico City and other cities and during the local celebrations of small towns at all hours of the day and night, selling a single cake topped with some kind of sweet sauce.

Other kinds
In Ethiopia, injera is made from a fermented sourdough batter of buckwheat or the more traditional teff. Unlike North American and European pancakes, the injera is not served with sweet sauces or sugar. Instead, it is served with meat sauce, vegetables, and cooked eggs.

In Hungary, palacsinta are made from flour, milk and/or soda water, sugar, and eggs. They are served as a main dish or as a dessert, depending on the filling. Sweet wine can also be added to the batter. In Italy, cannelloni are made from pancake batter or noodle dough. They are then filled, covered with cheese, and baked.

In the Middle East, pita is made from flour and yeast.In India, dosa are made from rice flour and fried in a skillet.In Chinese cuisine, green onion pancakes are the thin pancakes made with buckwheat flour and green onions, served with moo shu dishes. In Egypt, katief is made.In Venezuela, pancakes are topped with butter and white cheese. In Japan, Dorayaki are a popular sweet consisting of bean paste sandwiched between two pancake-like patties of castella.



This is for Spikewise, I hope you'll enjoy it: