Pancakes exist in many countries, but they may take another name or appearance, as most places have their own unique take on ...

Pancakes are ... then add the flour, sugar and milk and beat until smooth. The batter should be thick enough to slowly drop off the spoon. Heat a little sunflower oil in a griddle or heavy ...

Stir the salt and flour in a large mixing bowl and make a well in the centre. Lightly beat the egg, milk and oil in a jug. Pour a third of the egg mixture into the well and start to draw the flour ...

Put the mash, flour ... and the potato pancakes are puffed up. Transfer to a baking tray and place in the oven to keep warm while you cook the rest, adding small amounts of oil and butter to ...

These little pancakes are usually filled with cinnamon ... Pour in 175ml (¾ cup, minus 1 tsp) of tepid water, the cooking oil and the yeast. Mix well to form a dough that holds its shape and ...

In this dish, Cheng makes a luxe version of a popular Chinese street food snack, scallion (spring onion) pancakes, by adding fried oysters. In Hong Kong and other parts of east and south-east Asia ...