​But first of all, we would like to pay some tribute to Russia – by presenting to you the traditional recipe of yeast-raised buckwheat pancakes.

Ingredients:

- 360 g of flour (half regular, half buckwheat)

- 3 eggs (1 per 120 g of flour)

- 600 ml of milk (you can make it half milk and half water)

- 6 g of dry yeast

- a teaspoon of sugar

- a pinch of salt

- 3 tablespoons of oil

How to cook

1) Mix buckwheat flour with the half of your warm milk.

2) Put the yeast in warm water and leave it for brewing.

3) Cover the yeast bowl with a towel and leave it in a warm place for about an hour.

4) Finish the dough by adding a pinch of salt, wheat flour and oil.

5) Beat the eggs separately (you can even separate the whites and yolks)

6) Mix the eggs into the dough carefully.

7) Add the remaining milk (to dough should eventually reach the texture of liquid sour cream).

8) Proceed with baking!

Dijon is not located in Bretagne, but thin pancakes aka "crepes" are held in great esteem there, too. The "true" French crepes should have smooth and intact surface along with crispy edges. To key to this is excluding sugar from the recipe, adding extra eggs, using melted butter instead of oil, and letting the dough rest in the refrigerator for a while.

Ingredients:

- 130 g of flour

- 3 eggs

- 3/4 cup of milk and the same amount of water

- a pinch of salt

- 25 g of butter for melting

How to cook

1) Melt butter and let it cool a little bit.

2) Separate the yolks from the whites, beat the whites with salt.

3) Mix the yolks with flour, milk and water.

4) Add the melted butter.

5) Carefully add the egg whites into the mix.

6) Let the dough sit in the refrigerator for at least half an hour.

7) Bake to the songs of Edith Piaf and Zaz.

Okonomiyaki is a Japanese savory pancake of which Hiroshima is almost just as proud as it is of the Peace Memorial Museum, and this is not a joke, but a memory of the wartime. The basis for their recipe is always cabbage and batter, but the other savory ingredients may vary.

Ingredients:

Cabbage – as much as you wish, nut not too little

2 cups of water

1 cup of flour

1 egg

As stuffing, you may add whatever you wish (and whatever can be fried really quickly): green onions, chopped sausages, mushrooms...

How to cook

1) Mix the egg with flour and water in a large bowl.

2) Whisk the resulting mixture.

3) Shred the cabbage.

4) Chop the "stuffing".

5) Okonomiyaki can be as wide as the whole frying pan: place the stuffing in the middle of the pan, throw some cabbage on top of it and cover it with dough.

6) The most difficult step is turning the mixture over after 5 minutes and waiting 5-10 more.

7) Itadakimasu!

Chennai is known for its dosas – pancakes made from rice flour, mashed peas or lentils. To do this, soak the beans in water overnight, and in the morning grind them or mash them into a pulp. The same can be done with rice if you are not into looking for rice floor. Or just use wheat.

Ingredients:

The only dosa ingredient re the aforementioned crushed peas, flour, water and salt!

But the studffings can be very different.

And don't forget the hot sauce!

What are your favorite pancakes?