Pancake Day, aka Shrove Tuesday, is arguably one of the best days of the year. Historically, as the day before Ash Wednesday, it was the last opportunity to use up eggs and fats before the Lenten fast began. Though few of us will likely be fasting for 40 days this year, that doesn’t mean we can’t take part in a good old pancake feast.
This year, pancake celebrations will fall on Tuesday 28th February. To help you take your pancake game to the next level, visit one of these destinations known for their take on this classic comfort food.
Uttapam toppings are mixed into the batter before frying
India
Originating in South India, uttapam is a thick pancake. Its appearance is similar to traditional pancakes but with one big difference – instead of toppings, additional ingredients are mixed in with the batter just before frying. Uttapam is always served with a sauce, akin to a savoury chutney.
Apam balik are a popular treat at markets in Malaysia
Malaysia
The people of Malaysia take their version of pancakes, apam balik, seriously; the dish has been declared a heritage food by the Malaysian Department of National Heritage. It is is a thin, griddle-style pancake that is filled with peanuts, sugar, or sweet corn kernels. Once cooked, the pancake is folded and cut into bite-size pieces.
Pannenkoeken are delicious with both savory and sweet toppings
Netherlands
Dutch-style pancakes, known as pannenkoeken, are found in the Netherlands’ ubiquitous pancake houses. Pannenkoeken are thin and large, much like a crêpe, topped with savoury or sweet syrups, from goat’s cheese and bacon to chocolate and raspberries.
No dish of raggmunk is complete without a side of raw lingonberries and salted pork
Sweden
The Swedes have the perfect pancake to warm up with on a cool winter’s day: raggmunk. These potato pancakes are made from grated potato, flour, and egg with garlic or onion as optional extras. They are best served with raw lingonberries and salted pork.
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Wafer-thin crêpes are a French delicacy