Flipping good
Stacks of global inspiration for the humble pancake
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)