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...

Before I start talking about Fijian pancakes, did you know that February is National Pancake Month here in the states?  Neither did I.  Apparently it is though.  I also wanted to say that made dessert "pancakes" this morning as well.  I use quotation marks because they aren't really pancakes that I made for dessert, but chocolate chip cookies that were really yummy.  Check out the recipe at Serious Eats if you have a chance.  For those who are science minded, you can view how they came up with this cookie recipe here .  O.K., now back to pancake blogging.  I find myself finally beginning the Fs.  In Fiji I discovered that their version of pancakes is roti.  Roti is a roll out style pancake that actually comes from India.  I learned as I researched Fijian roti that comes from Indian contract laborers who were brought to the country in the 19th century.  Fijians typically eat their roti with some sort of curry.  I opted to ...

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...