Pancake Travels

I've arrived in Finland where, like many European nations, they do actually eat crepes.  However, I soon learned that they also have their own unique baked pancake called an Aland pancake.  It's called this because it comes from the Aland region of Finland.  This region isn't a part of mainland Finland.  It is a group of islands in the Baltic Sea.  Also, in addition to this being a baked pancake, the Finnish people call their pancakes pannukakku. I discovered many different ways of making pannukakku, each involving different types of grains.  I found some of them use regular all purpose flour, while others use rice or semolina flour in combination with all purpose flour.  I opted for a recipe that used a combination of semolina flour and all purpose flour.  Here is what you'll need to make the version of Finnish pannukakku that I made: 4 cups of milk 1/3 cup of semolina flour 1 teaspoon salt 4 eggs 1/2 cup of sugar 1 cup of flour 1 tablespoon card...

I'll start this post off by saying I forgot to mention in my last post on Estonia why I skipped Eritrea and moved on to Estonia.  The reason for this was because I couldn't find teff flour anywhere locally.  Also, because the Eritrean pancake batter takes 3 days to ferment, and I just didn't have the time to do this, I decided to move on to Estonia temporarily. However, this weekend I not only had my teff flour in hand, but I also had the 3 days it takes to make these pancakes.  So I'm now off to Eritrea and Ethiopia.  I've decided to consider these pancakes both Eritrean and Ethiopian for many reasons.  Here they are: Eritrea and Ethiopia both make a bready pancake called injera. Both of their injera recipes call for teff flour Everytime I looked up the recipe I used for the lentil stew to go with it, some of the recipes that would show up were listed as Eritrean, and some of them were listed as Ethiopian. Both countries use a sour teff batter to make their res...

As we continue to slowly make our way through the Es, we now find ourselves in Estonia.  Here we learned that they call their pancakes Come Again Tomorrow.  Apparently this is because they are so good that whoever eats them will want to come again tomorrow to eat them again.  With this in mind, we surely hope it's true, and we begin making tule homme jälle.  These are a stuffed savory pancake, so you'll need to make sure to make the filling for these before you make the actual pancakes.  To make these you will need the following: Filling: 1 tablespoon oil 1 medium onion, chopped 1 pound of minced meat (we used veggie ground soy) 1/2 cup of stock (use beef stock if you're using ground beef, chicken for ground chicken, or vegetable stock if you're going the veggie route.  We used vegetable stock) 2 tablespoons of fresh parsley, chopped salt and black pepper to taste Pancakes: 3 eggs a little less than 1/2 cup of flour 10 ounces of milk pinch of salt Topping: ...