Pancakes 3 Ways: American, Swedish, and Japanese Recipe

Pancakes are a beloved breakfast staple enjoyed in many cultures around the world. Each culture has its own twist on this classic dish, resulting in a variety of flavors and textures. In this recipe, we’ll explore three different types of pancakes: American, Swedish, and Japanese. Each type has its own unique characteristics, making them a delightful treat for any meal of the day. Let’s dive into how to make these delicious pancakes!

Ingredients for Pancakes 3 Ways

For American Pancakes:

• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk
• 1 large egg
• 2 tablespoons unsalted butter, melted
• Butter or oil, for cooking
• Maple syrup, for serving

For Swedish Pancakes:

• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 2 cups milk
• 2 large eggs
• 2 tablespoons unsalted butter, melted
• Lingonberry jam, for serving
• Whipped cream, for serving

For Japanese Pancakes:

• 3/4 cup cake flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup buttermilk
• 1 large egg
• 1 tablespoon sugar
• 1 tablespoon vegetable oil

How to Make Pancakes 3 Ways

American Pancakes:

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, whisk together the buttermilk, egg, and melted butter.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; lumps are okay.
4. Heat a skillet or griddle over medium heat and lightly grease with butter or oil.
5. Pour 1/4 cup of batter onto the skillet for each pancake.
6. Cook until bubbles form on the surface of the pancakes, then flip and cook for another minute or until golden brown.
7. Serve hot with maple syrup.

Swedish Pancakes:

1. In a blender, combine the flour, sugar, salt, milk, eggs, and melted butter. Blend until smooth.
2. Heat a non-stick skillet or crepe pan over medium heat and lightly grease with butter.
3. Pour 1/4 cup of batter onto the skillet and swirl to coat the bottom.
4. Cook for about 1-2 minutes on each side, or until lightly golden.
5. Serve warm with lingonberry jam and whipped cream.

Japanese Pancakes:

1. In a bowl, whisk together the cake flour, baking powder, baking soda, and salt.
2. In another bowl, whisk together the buttermilk, egg, sugar, and vegetable oil.
3. Add the wet ingredients to the dry ingredients and whisk until just combined.
4. Heat a non-stick skillet or griddle over medium-low heat.
5. Pour 1/4 cup of batter onto the skillet for each pancake.
6. Cook for about 2-3 minutes, or until bubbles form on the surface.
7. Flip the pancakes and cook for another 2-3 minutes, or until cooked through and lightly golden.
8. Serve warm.

About the Main Ingredients

Flour

Flour is the base of the pancake batter, providing structure and texture to the pancakes.

Sugar

Sugar adds sweetness to the pancakes, enhancing their flavor.

Baking Powder and Baking Soda

Baking powder and baking soda are leavening agents that help the pancakes rise and become light and fluffy.

Buttermilk

Buttermilk adds a tangy flavor to the pancakes and helps tenderize the gluten in the flour.

Eggs

Eggs help bind the ingredients together and provide structure to the pancakes.

Butter

Butter adds richness and flavor to the pancakes.