Hop across the pond to try the USA’s famous buttermilk pancakes. A breakfast staple, they’re usually thick, fluffy, and served in huge stacks, with a variety of toppings, from melted butter and maple syrup and bacon, to blueberries and chocolate chips. And, while the whole world loves a good pancake, you’ll find hundreds of pancake-dedicated restaurants in the States. If you really want to see what all the fuss is about though, we recommend heading to Florida where there are diners and restaurants galore serving up stacks of the sweet treats. A favourite of ours is the Grand Floridian Café at Walt Disney World Resort, which offers up Mickey Mouse-shaped pancakes – what could be better than that?
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The first pancakes on record came from Greece around 2,500 years ago, so it’s fair to say that the Greeks know a thing or two about making them. Greek pancakes are called tiganites, which originates from tagēnon – meaning frying pan – and they use a simple recipe of flour, olive oil, milk and eggs. They’re small, slightly thicker than a crêpe, and can be topped with cinnamon, honey and yoghurt for a sweet treat, or cheese and nuts for a savoury snack.
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The people of Iceland like pancakes so much, they’ve created two different types. The pönnukaka is made in a special pan which is never washed, not even rinsed with water. It’s thought that this adds to the taste and helps them to be as thin and crêpe-like as possible. They’re usually eaten at breakfast or as a dessert and are served folded with sugar or jam with whipped cream inside. The second type of pancake is the skonsur, which means scone in English. It’s thicker than the pönnukaka and is often used to make a shrimp or egg salad sandwich. Sometimes the skonsur is served with butter and maple syrup similar to an American buttermilk pancake.
If you’re sick of pancakes – although we find that pretty hard to believe – find out what other foods are on offer in Iceland.
Sri Lanka’s pancake scene is a little different to what we’re used to in Britain. They're known as hoppers and are made with fermented rice and coconut milk. Food and travel writer Madhur Jaffrey described them as a “love child of a crêpe and a crumpet” because of their thin and bubbly consistency. These crispy pancakes are usually bowl-shaped, containing fragrant Sri Lankan curries or a baked egg with spicy relish.
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Thought argan oil was just a nourishing treatment for your hair? Think again, as people in Morocco mix it with honey to make one of their favourite toppings for pancakes. The pastries, known as m’smmen, are made from a blend of both semolina and plain flour, plus salt. They're stretched by hand before cooking. The result is pancakes that are flaky and crispy on the outside and chewy in the middle. They make a perfect accompaniment to some traditional Moroccan mint tea.
Book your pancake-fuelled getaway now – we’ve got some great last-minute deals to a huge range of destinations where you can enjoy pancakes all-year round.
Plus, we’ve got plenty more food-inspired articles to get you in the holiday mood.
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Authors: Abi Payne-Humphries and Danielle Penny
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