This must be the most universal dish ever. I don’t think I have visit a country not serving pancakes, and I have visit about 50! You get banana pancakes in such diverse countries as Thailand, Kenya and Guatemala (most likely being influenced by the last few decades of invading backpackers…). In India you can get these amazing dosa pancakes which are large, thin and crispy and served folded in a triangle with spicy sauces and maybe a filling of curried potatoes. In North America the pancakes are small and thick and often accompanied with maple syrup and blueberries. Czech Republic is famous for its palačinka, which is huge and served rolled around a hearty or sweet filling.
At home I make them very thin like the French crepe and in a smaller frying pan as it is easier to flip them over. Preferable served with strawberries or blackberries when in season.

Serves 4

160 gram all-purpose flour
600 ml milk
¼ tsp salt
4 eggs
50 gram butter

In a large mixing bowl, whisk the flour together with half of the milk and the salt. Add the eggs. Add the other half of the milk, stirring to combine.
Melt the butter in the frying pan you will use for making the pancakes. When melted, add to the batter and whisk until smooth. Cook your pancakes on medium heat for about 2-3 minutes on each side.

Serve with fresh fruit, sugar, syrup, whipped cream – what ever you fancy!