I’m getting very excited about the imminent launch of my second book devoted to one of my favourite foods: pancakes in all their incredible cultural and gastronomic diversity. As I explain in this article, I wanted to explore the whole world of pancakes beyond lemon and sugar: from socca and farinata made with chickpea flour to rice flour and coconut jian bing, Swiss chard farcous to potato latkes, blintzes to ultra-hip mille crepe and doriyaki.

SUDI PIGOTT DISCOVERS A WHOLE NEW WORLD OF PANCAKES – The Resident