Flip­ping good

Stacks of global in­spi­ra­tion for the hum­ble pan­cake

Food and Travel (UK) - - Contents -

Pop­u­lar the world over, from the USA to Viet­nam, the hum­ble pan­cake is a fine ve­hi­cle for flavour. Liven up your reper­toire with th­ese de­li­ciously di­verse global recipes

SHAKSHUKA QUINOA AND BUCK­WHEAT PAN­CAKES TOPPED WITH EGGS AND HARISSA YO­GHURT

The crispi­ness of the crêpe con­trasts well with the tex­ture of the in-vogue spicy Mid­dle Eastern tomato and pep­per stew. Yo­ghurt and the ad­di­tion of poached egg make it an ideal pick for brunch.

F&T WINE MATCH Light palate, smooth and re­fresh­ing fin­ish (eg 2015 Jean-Paul Brun Do­maine des Ter­res Dorées Cu­vée Pre­mière, Beau­jo­lais Nou­veau, Beau­jo­lais, France)

FARINATA WITH PESTO AND SEA SALT FARINATA WITH

ROSEMARY AND RED ONIONS Th­ese baked pan­cakes orig­i­nate in Genoa, where

fishermen eat them for break­fast be­fore head­ing

out to sea. Slather with pesto or sprin­kle with red

onions and serve with a ro­bust salad.

F&T WINE MATCH Medium palate with notes of Asian spice, clove and green pep­per (eg 2015

Weingut Rabl Vinum Op­ti­mum Ti­tan Zweigelt,

Kamp­tal, Aus­tria) BANH XEO WITH PRAWNS AND CRUNCHY VEG­ETA­BLES

The name of this bright yel­low Viet­namese pan­cake means ‘siz­zling cake’. It comes from the sound the co­conut milk and rice flour bat­ter makes when it hits the hot pan.

F&T WINE MATCH Aro­matic with grape­fruit and co­rian­der bou­quet and apri­cot and peach on the palate (eg 2015 Do­maine Trim­bach Gewurz­traminer, Al­sace, France) CONG YOU BING WITH SOY

AND CHILLI DIP­PING SAUCE

Rich, flaky and mor­eish, th­ese spring onion pan­cakes – made with a dough rather than bat­ter – are one of North­ern China’s most fa­mous street foods.

F&T WINE MATCH Hints of lemon and white peach with great mineral char­ac­ter (eg 2014 Grace Koshu Hishiyama Vine­yard Pri­vate Re­serve, Ja­pan)

POTATO LATKES WITH FRIED EGG, SUMAC AND AV­O­CADO HUM­MUS

It’s hard to re­sist a won­der­fully crunchy potato

pan­cake. Serve with a fried egg and a dol­lop of

hum­mus for a light, tasty sup­per.

F&T WINE MATCH

Medium-body with touches of banana skin and cu­cum­ber. Smooth,

re­fresh­ing af­ter­taste (eg 2014 Ken Forrester

Old Vine Re­serve Chenin Blanc, West­ern

Cape, South Africa) KUKU SIBZAMINI WITH YO­GHURT SAUCE

This Per­sian egg-based frit­tata is made with sweet potato and saf­fron for a rich flavour, while bar­ber­ries hid­den within add a sour zing.

F&T WINE MATCH Ripe and aro­matic with pas­sion fruit, mango and pa­paya (eg 2014 Doluca Karma chardon­nay, Nar­ince, Turkey)

SOCCA WITH AN­CHOVY DRESS­ING Straight out of Nice, this is sim­ply made with gram flour, olive oil and wa­ter. The ad­di­tion of cumin lends

a toasty note.

F&T WINE MATCH High ex­pres­sion of green ap­ple, hay and sea­weed with bone-dry and salty palate (eg Bode­gas

Hi­dalgo La Gi­tana Man­zanilla En Rama sherry, An­dalu­cia, Spain)

FLUFFI­EST-EVER AMER­I­CAN PAN­CAKES WITH BA­CON, MAPLE-SALTED BUT­TER SAUCE AND AV­O­CADO Th­ese clas­sic-style pan­cakes are crisp on the out­side but light as air in­side. For the per­fect stack, pile them up with fresh av­o­cado, shards of salty ba­con and...

RECIPES AND PHO­TO­GRAPHS TAKEN FROM FLIP­PING GOOD! BY SUDI PIG­OTT, PHO­TOG­RA­PHY BY MAJA SMEND (KYLE BOOKS, £9.99). TO BUY THE BOOK AT A SPE­CIAL PRICE, TURN TO READER OF­FERS ON PAGE 111.

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