While writing this, I’m guessing that all of us, at some point, have had a craving for pancakes, many times tied to a fond memory. For me they are pretty much at the top of the “sometimes you just gotta” list of comfort foods. And while pancakes themselves aren’t noted for a lot of regional variations, what goes on them, or in them, in the case of pigs in blankets or other, runs the gamut. Maple syrup, honey, fruit compote, berries and powdered sugar, pancake syrups (who can forget their first experience at a ‘pancake house’ and that carrier loaded with plain, strawberry, boysenberry, and who knows what other flavors of syrups, real or artificial), and my fondest of memories, Log Cabin Syrup.
I jumped on the pancake train back in 2020 (Seems forever ago, huh? I guess a sandwich comprised of two elections with a slice of pandemic in between will do that.), and while I have a particular fondness for the traditional type (shown above, and recipe here), I realized that as pancakes slim down and get smaller or thinner, we get to British pancakes (thinner), blini (Russian pancakes, and smaller), syrnyky (Ukrainian and Eastern European pancakes), and crepes (the thinnest). So much to choose from.
Let’s explore,
PANCAKES
Once again, here’s the traditional. This recipe is from Max Hull, who was a chef instructor for a culinary boot camp I attended. This recipe requires a kitchen scale to make it easy (one bowl), but what I like best about it is the visual guide as to when your pancake is ready to flip. It’s worked every time for me. And, since it’s his grandmother’s recipe, it calls for salted butter on top! Yummy!!!
Fancy some blueberry pancakes? Don’t put the blueberries in the batter and then worry that they will sink and won’t be evenly distributed. Put the blueberries in the pan and put the batter on top. This also brings out more of the flavor in the blueberries.
Want a 5-star showstopper for breakfast or brunch? How about some sliced bananas, pecans, and whipped cream? A little bit of syrup will help hold the bananas in place while you build this masterpiece.
BRITISH PANCAKES
Following some British bakers on Instagram, I became aware that Brits have a ‘Pancake Day’. That, of course, prompted some research, as the videos I saw showed pancakes that were larger and floppier than their American cousins. British pancakes are thinner than pancakes as we know them, but are thicker than crepes. They are traditionally served more as crepes are served, folded and dressed, either lightly with powdered sugar and maybe some lemon, or with fruit or syrup. Here’s the recipe; and here’s a suggested presentation.
Here we have the pancakes folded in half, twice. They’re topped with some sweetened whipped cream and a mixed berry compote. Compote is just berries, some lemon juice, and sugar. Heat it up, and as the suger pulls out the berry juices, mush them up as you like. It can be served hot or room temperature.
BLINI
Leave it to the Russians to have the smallest pancakes! Blini are traditionally more of a vehicle for the transport of goodies from table to mouth, usually more savory offerings like sour cream, cream cheese, smoked salmon, and of course, caviar. Once you have some sour cream or cream cheese on them, you can go the sweet route with some fruit preserves, or a fresh berry compote. Tiny as they are (by comparison), they have a tremendous appetite for whatever you want to put on them.
When making blini, the thicker the batter, the more like traditional pancakes they will be. If you want somthing thinner, add an extra splash or two of milk to get a batter something like melted ice cream. Regardless, don’t hold back on loading them up!!!
SYRNYKY
For a short time, we were fortunate to house a Ukrainian family in Chicago, and as a thank-you, they left us a gift card for a Ukranian restaurant in Chicago’s Ukranian Village. Dining with some Ukranian friends, I let them make menu suggestions, and we finished with an order of Syrnyky. Pancakes for dessert!!! It doesn’t get much better. Larger and thicker than their Russian cousins, Syrnyky are distinguished by their use of farmer cheese which, believe it or not, is becoming more readily available in American markets.
Syrnyky are customarily served with fruit and cream. Here they are with some whipped cream and, again, a fresh berry compote. Fresh berries with a dusting of powdered sugar make a delicious presentation as well.
CREPES
Maybe it’s because they are so thin that crepes lend themselves to so many opportunities to enrich their apparent simplicity. I know they are, many times, featured in flaming splendor as Crepes Suzette, but honestly, my first real experience with crepes was in Santa Fe’s French Pastry Shop, where they were filled with creamed spinach. The accompanying glass of Chardonnay made the experience complete. Crepes are easier to make in-house once you accept that they will not all be perfect, but trying to get it right is part of the fun. Here’s the recipe; some suggestions follow.
The classic, and simplest, service, as best I can determine, is folded, with a dusting of powdered sugar and a sprinkling of lemon juice. Simple, and simply delicious.
Fresh berries, with a bit of their juices, and the almost mandatory dusting of powdered sugar takes it to a whole new level.
Crepes channeling tortillas!!! Crepes make a great vehicle for scrambled eggs, with a bit of diced bell peppers and some onion. Yes, you can even add a dash of salsa.
WHAT DOES THE FUTURE HOLD?
Have you ever seen a crepe cake? I have, and making one is on the horizon, so stay tuned for that one.
Pigs in blankets? Back in the day, that was always a favorite at the local ‘pancake house’, but in the present, they’re waiting in the wings.
And I’ve yet to try recreating my first crepe experience, folded envelope-like around some rich creamed spinach, maybe even with some mushrooms.
Dream, plan, make, and enjoy!!!
never 2 old 2 start cooking 
Leave a reply to Sharall Grissen Cancel reply