Pancakes, flapjacks, pannekoeken, crepes – whatever you call them, they’re delicious, and they’re easy to make, and you can have them for breakfast, lunch and dinner.Danielle Matar/The Globe and Mail
Pancakes are international. Most countries have a version and when we were in Northern Europe we found many different kinds. In Amsterdam, we fell in love with that great Dutch snack pannekoeken, and in Sweden, sweet crepes served with tart lingonberry jam for breakfast. In Lithuania, potato pancakes stuffed with everything from sauerkraut to sausage were decadent and filling. My version is lighter. In time for Pancake Tuesday on Feb. 17, here are three recipes to try.
I watched the chef at Pancakes! in Amsterdam make these, which are larger and thicker than crepes. The chef puts raw apples on the pancake, but uses a blowtorch to cook them. I precooked mine. Fill with bacon, sausage, veggies, even leftovers. They are usually eaten rolled up. Top with a fried egg.
These typical Lithuanian pancakes are slightly thicker than a latke. Serve on their own, as an appetizer with a small salad or as a side dish with pork, chicken or sausages.
High in eggs and sugar, these pancakes are sweeter than crepes. Substitute any jam, but blackcurrant tastes closest.
Lucy Waverman