Pancakes During this lesson you will learn how pancakes are served all around the world. You will learn how to select healthy toppings for your pancakes. You will see what equipment and ingredients are needed to make perfect pancakes.

Country: Japan: Okaonmiyaki Ingredients: Flour, eggs, cabbage, pork and shrimp

Country: France: Crepes Ingredients:Flour, eggs, milk, chocolate, ice-cream

Country: Italy: Crespelles Ingredients:Flour egg yolks, sugar…brandy or rum

Country: United Kingdom: Scotch Pancakes, Drop Scones or in Wales…Crempog Ingredients: Butter, warm milk, buttermilk, flour, sugar, eggs, salt, vinegar and baking soda.

Country: Sweden: Raggmunk ( Swedish potato pancakes) Ingredients:Flour, eggs, salt, butter, old potatoes

Country: India: Dosas Ingredients: Rice, lentils, fenugreek seeds, salt and oil.

Healthy Toppings

Pancake Ingredients 7fl oz/ 200 ml Milk 3fl oz/ 75 ml Water 4 oz/ 110g Plain flour Pinch of salt 2 large eggs 2 oz butter Melted (2 table spoons) This makes about 10 pancakes

Measuring Jug Whisk or electric whisk Mixing Bowl Ladle or Tablespoon Wooden spoon Plate Frying pan Palette knife or pan slice

Turn out onto a plate, add toppings and enjoy! Method: Make sure ALL your equipment and toppings are ready before you start! Whisk the mixture together. Mix the water and milk in a jug Gradually add small amounts of water and milk to the bowl. Whisk until there are no lumps. Place flour and salt into a mixing bowl. Make a well in the centre and break in the eggs. Heat a small amount of fat in a pan. Heat until it’s hot and then turn down to a medium heat. Spoon about 2 tablespoons of batter into the pan. Rotate it to spread the mixture evenly. Melt some butter. Add 2 tablespoons to the batter. Stir. Cook for around 30 seconds. Lift it with a palette knife or slice to see if it’s golden. Then flip it over using a pan slice to cook the other side. Turn out onto a plate, add toppings and enjoy!