AROUND THE W ORL D Fun up your flapjacks with this globe-trotting roundup of pancake recipes.
Pancakes inspired by recipes around the world
SERVES 4 | ACTIVE: 40 MIN TOTAL: 40 MIN
1∕2 cup sugar, plus more for sprinkling 3 lemons—1 juiced (about 1∕4 cup), 1 thinly sliced, and 1 zested and cut into 4 wedges 1 cup flour 1∕4 tsp. salt 2 large eggs, beaten 11∕4 cups whole milk 4 tbsp. butter, melted
Preheat the oven to 200°. In a large skillet, mix 1∕2 cup sugar, the lemon juice, and 1∕2 cup water. Bring to a boil, stirring until the sugar dissolves. Add the sliced lemon. Simmer, stirring often, until the slices are candied, about 10 minutes. Drain the slices. Transfer to a wire rack set inside a baking sheet. Sprinkle both sides of the slices with sugar. Let cool.
In a large bowl, whisk the flour and salt; form a well in the center. Add the eggs; stir to blend. Gradually whisk in the milk. Whisk in 2 tbsp. melted butter.
Heat a medium skillet over high. Brush the skillet with melted butter. Scoop about 1∕3 cup of the batter into the pan. Immediately swirl the pan to coat the bottom. Cook until the bottom of the pancake is golden brown, 1 to 2 minutes. Flip and cook until cooked through, 20 to 30 seconds. Transfer to a plate; place in the oven to keep warm. Repeat with the remaining batter and melted butter for a total of 8 pancakes.
Sprinkle the pancakes with sugar. Squeeze 2 lemon wedges over the pancakes. Roll up the pancakes; divide among plates. Sprinkle with more sugar, then squeeze the remaining 2 lemon wedges on top. Top with the lemon zest. Garnish with the candied lemon slices.
Bite-size blini usually skew savory, not sweet, with buckwheat flour and toppings like sour cream and caviar (a classic combo). This party-perfect version gets all dressed up, everything bagel–style.