Pannkoogid

Pannkoogid are thin Estonian pancakes, fried in a pan and served with jam, sour cream or bacon. They are made from a thin, runny batter, much like the crêpe of France, so they cook in moments and come out soft enough to fold. The topping the diner chooses decides whether they are sweet or savoury.

What it really is

A pannkook is a thin pancake made from wheat flour, milk, egg, butter and salt. The batter is poured into a hot pan in a thin layer, cooked until set and lightly browned, then turned once. Pannkoogid is the plural, and it is the form that appears on menus.

Because the batter is thin, the pancakes are pliable and are often folded or rolled around the topping. Sweet and savoury versions are both common, and the choice of topping is what makes the difference.

How it's served

• Hot from the pan, several to a plate.
• With jam, the sweet version, spread on the pancake or rolled inside it.
• With sour cream, which suits both sweet and savoury toppings.
• With bacon, the savoury version. The bacon is cooked separately and is not part of the pancake.

How to write it on the menu

• Write the name as Pannkoogid and add "Estonian thin pancakes" beneath it, so guests know what they are ordering.
• Name the flour as wheat flour. Flag wheat, egg and milk, since the batter contains all three. Butter counts as milk.
• Say which topping comes as standard, and list bacon or sour cream as extras if they cost more.
• Mark the dish as not vegetarian when bacon is added.
• State how many pancakes come in a serving, since guests often compare them with stacked American pancakes.