Sampling Pancakes of the World

Our December meeting on the theme “Pancakes of the World” took place Dec. 4  at CNY RISE Center

Pancakes are a universal, economical and versatile food! Each country offers its own take on pancakes, making them sweet or savory, stuffing them with veggies or meats, topping them with fruits and sweet delights, or using them as a wrap for other delicacies. 

Here are recipes for the pancakes we sampled:

Pancakes from north India
Mix equal parts chickpea flour and water. 
Add very finely chopped green onion and red pepper to batter. 
Add seasonings: turmeric, cayenne and cumin and salt. 
Fry in hot oil and flip making sure they are browned on both sides. 
Serve HOT with an assortment of veggies and chutney. 


1 cup all-purpose flour

1 tbsp granulated sugar

¼ tsp kosher salt

2 large eggs

1 and a half cups whole milk

1 tbsp unsalted butter

Whisk the flour, sugar, and salt to combine.  Add eggs andmilk.  Whisk to incorporate dry ingredients.  Let stand 15 minutes. 

In a small skillet over medium heat, melt the butter.  Drop about ¼ cup of batter into the pan, then swirl the pan to coat the bottom in a thin, even layer.

Cook until top is set, about 2 minutes. Then flip and continue to cook until second side is golden brown – about 1 minute more.  Repeat with remaining batter. 

Serve with fruit, Nutella, etc.

Vietnamese pancakes
Mix equal parts of rice flour and water. Then add approx. 1 tsp. turmeric and half cup of coconut milk (add more or less depending on thickness of batter).
Whisk together until smooth and thin. 
Spoon into hot olive oil and fry until crispy around edges and dry in middle. DO NOT FLIP! 
Dressing: mix white vinegar, garlic, lime juice, red chilis (add fish sauce if desired) 
Toppings: sprouts, cilantro, shredded carrots, chicken, coriander 
Use lettuce leaves to wrap around this concoction and eat as a sandwich.

Swiss pancakes

4 eggs

1/2 teaspoon salt

2 cups milk

1/2 teaspoon vanilla extract

3/4 cup flour

1 tablespoon sugar

1 tablespoon oil

Add all batter ingredients into a blender and blend for 1 minute or until smooth, stopping blender and scraping down sides. For best results, refrigerate batter for at least 30 minutes before cooking.

Lightly grease a non-stick pan with sloped edges. Heat pan to medium. Pour into pan 1/3 cup of batter & swirl the batter distribute evenly. Cook for 2 minutes or until top of pancake starts to form little bubbles and the bottom of the pancake is light brown with “specks.” Flip pancake and cook for another 45 seconds to 1 minute. Be careful not to overcook. Remove to warming dish.

Fillings: strawberries, cream cheese, Nutella, fresh peaches, maple syrup, warmed jam, applesauce, stewed pear.

Garnishes: toasted slivered almonds, walnuts or pecans. Sprinkle with powdered sugar if desired.

German/Czech potato pancakes 

16 oz. finely grated russet potatoes, drained
1 large grated onion
2 beaten eggs
1 teaspoon salt
2-3 tablespoons flour
Mix well. Scoop and flatten out a small amount of mix onto a medium-griddle or frying pan using a little oil. Grill can’t be too hot. They need to cook slowly so potatoes cook through with the onion. 
Served with hot meat gravy (usually pork)

Scottish scones
1 lemon
3 cups flour
1/3 cup sugar 
1-1/2 teaspoon baking powder 
1-1/2 teaspoon baking soda 
1/3 teaspoon salt
3/4 cup cold butter
9 tablespoons milk
1-1/2 teaspoons lemon zest 
1-1/2 teaspoons vinegar

2 cups confectioner’s sugar 
1/3 cup butter, melted
2-1/2 tablespoons lemon juice
1/2 teaspoon vanilla extract
2 tablespoons water, as needed
Preheat the oven to 350 degrees. 
Whisk flour, sugar, baking powder, baking soda and salt together in a large bowl. Cut in cold butter with 2 knives or a pastry blender into coarse crumbs. Whisk milk, lemon juice lemon zest and vinegar together in a small bowl. Stir into flour mixture until dough is moistened. 
Turn dough out onto a lightly floured surface. Knead briefly, 5 or 6 turns. Pat or roll dough out into a 1 inch thick round. Cut into 10 wedge shaped pieces. Arrange 1 inch apart on a baking sheet. 
Bake in pre-heated oven until bottom edges are golden brown (about 12 – 15 minutes). Cool on a wire rack for 15 minutes.
For the glaze, stir confectioner’s sugar, melted butter, lemon juice, and vanilla together until smooth. Stir water into mixture one tablespoon at a time to make glaze. Drizzle over the warm scones.

WTB Holiday Basket December 2022

InterFaith Works Center of New Americans prepares holiday gift baskets for refugee families recently arrived in our community. WTB is putting a basket together for this family:

Country of Origin: Syria

  • Dad, age 45size XL
  • Mom, age 42size 2XL
  • Son, age 17size XL
  • Daughter, age 15size XL
  • Son, age 12size L
  • Daughter, age 9size M

Suggested items to consider: NEW PLEASE

• Gift cards (Tops Grocery is on the northside and close to our clients) Target and Walmart

• board games and puzzles

• cozy socks and pajamas

• tea

• honey

• bag of oranges

• Crackers or cookies

• books

• mittens, scarfs, hats

• arts and crafts

• toys

• piggy banks

• jam

• chocolates

UNWRAPPED gifts can be brought to our Dec. 4 meeting or dropped off at 3 locations:

53 Lyndon Road, Fayetteville (porch box);

734 Wadsworth Street, Syracuse (inside porch);

7546 Marble Dr, Liverpool (porch).

Thank you for any help you can give!!