Pan-global: Yotam Ottolenghi’s pancake recipes

Global variations on the humble pancake: omelette-like bánh xèo, the fritter-style okonomiyaki of Japan and a German-style crepe-noodle soup

The minimal effort it takes to get pancakes into the pan and the ease with which they slip out of it, combined with the pure joy they give everyone, put them at the top of the breakfast chart in my home. Yet there’s so much more to pancakes than a drizzle of lemon and a dusting of sugar. In fact, some multi-layered savoury delicacies from around the world are based on an egg batter that holds together ingredients and soaks up flavours in a way that is hard to resist.

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