All people who doesn’t like pancakes hands up…?? Anybody there? Everybody loves them, in one form or another. Thick or thin, round pancakes, made of flour, milk and eggs, can be eaten in thousands of ways – salty, sweet, with meat, vegetables, fruit, cheese … Rolled , folded into elegant envelopes, baked, stuffed or covered with sauce. Everyone, and I mean everyone, even the fussiest eater, will find something for themselves in whole world pancake repertoire. No place on earth, that do not know of pancakes. They are prepared quickly from locally available ingredients. Of course, in different parts of the globe, pancakes, looks, taste and are being made a little different. And that is the beauty of it. So, are you ready for the pancake culinary journey around the world?
A short history of the pancake
It is not exactly clear who invented the pancakes and when. Italians say that Florence is the cradle of pancakes. From there, Katherine de Medici took the recipe for thin, fried pancakes to France. However, it is said that in ancient Rome, a dough made of flour, eggs and milk was poured over the hot surface. According to another theory, the Chinese were the first.
So, as you can see, there are many places, who claimed the humble beginning of one of the most popular dishes in so many households across the world. Well, pancakes have been known almost all over the world for centuries, and of course thanks to different geographical locations, different cultures, different nations came up with they own variations, that varies significantly
The most important ingredient in pancake dough is, of course, the flour. In Europe, it is mostly wheat, in Asia – rice, in South America – corn, in Russia – buckwheat, and in India – chickpeas. The taste and appearance of a dish are also influenced by eggs – their quantity and the way of adding (e.g. in the form of egg white foam). And ultimately, the liquid – with us it is milk mixed with water, but it can also be beer, buttermilk, kefir, yoghurt or just water
French crêpes are said to be the best on the world, but as I know, as many people as many tastes and opinions. They are prepared from wheat flour, melted butter, eggs and milk. To make the dough lighter, the French sometimes add a little beer or cider. They are fried in a special device called a creperie, spreading the dough with a spatula. Making the cake thin and delicate. The key to getting it right? Keep your French crêpes super thin for a light-as-air treat. Crepes is served with powdered sugar or preserves. In Europe this very thin pancake is extremely popular in France, Belgium and Switzerland. there are plenty cafés and food cart specializing only in making crepes. Crêpes can be made with sweet fillings or in savory variety.
The most exquisite version is the Crepes Suzette. The butter is melted in the pan, the peel and orange juice are added to it. The prepared sauce is poured over the pancakes, add a little orange liqueur and set on fire.
American-Style Pancakes
Flapjacks, hotcakes or pancakes: Whatever you know them as, a warm stack of these served with maple syrup, butter, whipped cream or powdered sugar is a common (and delicious) way to start the day. American pancakes are made from a batter that typically includes baking powder to make them thicker and fluffier than other varieties. Believed to be an American staple breakfast dish often served with sweet toppings. Batter itself is often flavored mix-ins such as blueberries, pecans, bananas or good old chocolate chips.
Scottish Pancakes
Drop Scones are small and thick, made by dropping the batter consists of flour, eggs, sugar, milk, salt and cream of tartar, on top of a griddle. Though like American or English pancakes, they are much smaller, and are usually served with jam and cream or just with butter, as a popular snack.
Indonesian Serabi
Called surabi, srabi, also known in Thailand as khanom khrok, is an Indonesian pancake that is made from rice flour with coconut milk and shredded coconut and distinctively only cooked on one side. Most traditional Serabi tastes sweet, as the pancake is usually eaten thick golden brown-colored coconut sugar syrup. However, another version also existed which uses spicy toppings.
Russian Blinis
The specialty of Russian cuisine is blinis. They are yeasted pancakes traditionally made from buckwheat flour and served savory with sour cream or caviar. Mini blinis have become popular in the UK and are often eaten with smoked salmon as an appetizer.
Moroccan Msemen
Moroccan Msemens are square-shaped variation. It consists of wheat flour and semolina, i.e. fine grain made from wheat. It is made in home cooking and fried in a pan without fat. Nevertheless, it is a bit caloric, because the dough is smeared with oil and butter while making it. But that is what gives it flavor. Traditionally in Moroccan homes, it served for breakfast, instead of bread.
Danish Aebleskiver
are fluffy pancakes in the shape of balls. In fact, the name means apples in batter. In Denmark, pancakes are sometimes stuffed with jam, chocolate or fresh fruit. Most often, however, they are simply fried without filling. Made in a special cast iron frying pan with deep holes for each pancake, they are then consumed like doughnuts – dipped in jam and sprinkled sugar or other and the toppings that are served next to it
Irish Boxty (Bacstai)
Made with egg, flour, milk, butter and potato, Irish Boxtys are thinner than regular potato Latkes, and much smaller. This type of pancake is best served as a savory snack or as part of a delicious meal.
Polish Nalesniki
Nalesniki are Polish pancakes that are like the more common Eastern European blintz and blini. The crêpe-like pancakes are cooked using carbonated water, giving them a light and airy texture. They are rolled and filled with sweet fillings, such as jam and cream cheese. They are also used to make krokiety (see below) and stuffed with savory feeling and rolled up.
Korean KimChiJeon
A savory takes on the pancake, the Jeon is made from eggs, wheat flour, rice and green onions. Differing from many pancakes that are then topped or used as a wrap, the Korean Jeon combines fish, meat or vegetables with the mixture so that the ingredients are cooked within, making it a meal in itself. Very often served as appetizer, while drinking alcohol.
Italian Crespelle alla Florentina
The Italian take is a different type of pancake that is like that of the French crêpe. Made from eggs, milk and chestnut flour, it forms a thin pancake, that is stuffed with savory meat and vegetable feeling, or the most popular version is filled with ricotta cheese and spinach. Put tight in baling dish, covered with bechamel sauce, and baked in the oven until bubbly golden brown.
Australian Pikelet
The most popular pancakes here are Pikelets, tiny, not too sweet, made from milk, flour, eggs and a touch of icing sugar, the Australian pikelet is a sort of blini-crumpet crossover. Pikelets are made small like a Scotch pancake and served with jam, cream or butter. They are sometimes are made with pockets that can be filled with custard or jam. Typically, usually enjoyed with butter and honey or jam as a snack or are served with afternoon tea, also served quite often with various toppings side dish at parties.
Colombian Arepas
Crunchy, nutritious, the most delicious when served hot arepas are a staple of South American cooking served in all homes, during all meals instead of bread., Traditionally found across Colombia and Venezuela. Often said to be a cross between a flatbread and a pancake, they are made with corn flour (or masa) and are often split in half and filled with meat, beans, cheese, and more. While the Colombian arepas are larger and flatter than the thick Venezuelan ones, they are both cooked on a girdle.
Brazilian Tapiocas
Brazilian take on French crepes. This pancake is often slightly thicker, and they are made only with tapioca flour and water and is cooked on ungreased girdles. They are 100 % gluten free. They are usually stuffed with large variety of sweet and savory, or simply eaten plain.
Belgian Boûkéte
There is a chance that you have hears about Belgian waffles, but not about those crepes looking pancakes. Those amazing pancakes are made with batter based on buckwheat flour, water, vanilla, sugar and eggs, and pan-fried in lard. Boûkètes may be embellished with raisins and garnished with a local brown sugar known or with traditional apple and pear jam or jelly like spread (sirop de Liège).
Polish Krokiety
Croquettes are in fact thin pancakes, like French crepes in which stuffing, e.g. mushrooms, meat or cheese, s wrapped in an egg and roll into rectangular, envelope shape, then pan fried until golden. Of all the croquettes, those with mushrooms are the most popular.
Austrian Kaiserschmarrn
the name of this dish, translate exactly to :to: “Emperor’s pancake”, and the royal, after who this dish was named was no other than Austrian Emperor Franz Emperor Franz Joseph I (his assassination, in Sarajevo, in 1914, started World War I)
According to stories, he liked simple tasty sweet treats, just like many of us then and now. Kaiserschmarren is a light, caramelized pancake made from eggs, flour, milk, and sugar cooked in butter, with additions like chopped nuts, raisins or pieces of apple, cherries, or baked plums.
Eastern European Potato pancakes
Called potato latkes (in Jewish tradition), potato pancakes belong to hunger-stricken people food category. Many Eastern European cuisines feature potatoes in their recipes, based on availability, and easy access. Potato pancakes are pan-fried and made with batter from grated potatoes, flour and egg and onions, there you cannot forget about sizable amount of salt and black pepper. Topped with sour cream potato pancakes can be eaten for breakfast or as a side dish at lunch or dinner.
German Dutch Baby Pancake
Do not let the name fool you. It has nothing to do with sweet babies, where in fact this is giant pancake that shows remarkably close resemblance to a Yorkshire pudding, then to crepes. Made with many eggs and less amount of flour, sugar, milk and seasoned with cinnamon or vanilla, they are mainly served sweet, and taste very comparable to vanilla pudding. The biggest difference – they are baked in a cast iron pan, which helps to form their shape. It grows in crazy speedy way, while baking in the oven. Contrary to the name, it does not have much in common with the Netherlands. However sometimes it is also called “German pancake” as the recipe is said to come from the German Pfannkuchen (see below). It was probably invented by German emigrants who left Europe for the USA. The Dutch baby falls soon after being removed from the oven and is then topped with powdered sugar, cinnamon, jam, or lemon
Swedish Raggmunk
In similarity to the Irish potato pancakes, Swedish Raggmunks are made with milk, eggs, wheat flour and grated potato. Pan fried in oil, till crispy brown. Often served up as a meal with crispy bacon strips, and fruit jam.
Indian Dosa
One of the most popular India’s versions of the pancake, is delicate, thin like crepe yet very crispy. Dosa is made from fermented batter consisting of soaked rice and urad dal (beans or similar legumes). These flavorful pancakes are great on their own but are usually served during meals with sambar, a type of vegetable soup based on tamarind broth, and chutney, as the side. They can also be rolled and stuffed with delicious fillings like spicy potatoes and mixtures of vegetables.
Ethiopian Injera
The most interesting thing about Injera is, that is served as a late, as well as all the required utensils. This spongy, dish is made from fermented batter teff flour, mixed with water. Traditionally is cooked on a large clay plate over a fire. When served, all the component of the meal, like meat stews, or only vegetarian, are placed on top of injera, and the additional pieces on the sides, are used to scooped out desired components. This this day, Injera is a staple dish is eaten in many Ethiopian and Eritrean homes as the main meal of the day.
Chinese DanBing / JianBing/ Cong You Bing
Bing are savory delights of Chinese street snack cuisine, but if fact they are simple pancakes scallion pancakes, that optional can be filled with ground meat, rolled up with duck or pork and served with hoisin sauce for dipping. Made from wheat flour and cooked on a griddle, they thickness varies from region to region. From paper thick to the ones.
Yorkshire pudding
Is a universal English dish that can be served in numerous ways varying on the choice of ingredients, the size of the puddings, and the additional elements, which makes it so versatile. baked from batter of eggs, flour, and milk or water. Yorkshire puddings are like American popovers (see below), made from basically the same recipe and to Dutch babies (see below)
Japanese Okonomiyaki
The name translates to “whatever would you like to be… and make it grill”. In a quick brief, these savory pancakes are a just like this! Okonomiyaki’s batter is made with flour, Chinese yam or cabbage, and eggs. Depending on where you are in Japan, other ingredients are either mixed into the batter and topped with a variety of fillings, from vegetables and sauces to octopus, squid, to pork belly. It is then cooked and drizzled with Japanese mayonnaise and plum sauce. No matter what you choose, the final step is to top with Japanese mayonnaise and flavorful okonomi sauce.
Vietnamese Bánh xèo
The name accurately translates to “scorching cake” and it is in reference to the crackling sound of hot skillet when comes in contact with the pancake dough. The batter is made of rice, flour and turmeric, which gives it this characteristic deep yellowish color. These thin and crispy pancakes are often pan-fried with generous amount of bean sprouts and pork or shrimps. Fresh herbs and fish sauce on the side is a must.
Germany: Pfannkuchen
The texture of pfannkuchen is describable anywhere between American pancakes and French crepes. And while it can be made sweet, with addition of all kinds of fruit jams, or vanilla powdered sugar, or savory by topping it with sautéed vegetables, or meat stew.
Traditionally eaten for lunch or dinner.
Ugandan Kabalagala
Kabalagala, or kabs for short, are mini banana pancakes. These sweet little guys are made of nothing more than ripe bananas or plantains and tapioca flour. The batter is deep fried. Extremely easy to make. Great to eat hot right away, or cooled off, for a snack later.
American Popovers
The name means “swelling dough that pops” over the mold. Popovers conventionally should be baked in special molds, but as an emergency muffin molds can be used as well. Their taste is a bit like a combination of omelet and choux pastry. The popovers inside are empty and are best served hot straight from the oven. Popovers can be served with plum jam or honey. Such delicate Popovers can also be added to your dinner as an unexpected side dish, filled with whatever you can only imagine.
Greek Tiganite
Greek pancakes. Small size medallions, usually not overly sweet, perfect to start the day or afternoon tea. They were eaten already in ancient Greece, the first mentions of them come from the 4th century BCE. Individual recipes for tiganites may differ, some enrich them with the addition of leavening agents such as baking powder, there are also versions with the addition of yeast In Greece, pancakes are usually served with the addition of honey, walnuts, cinnamon and thick yogurt.
Finnish Pannukakku
Pannukakku are Finnish pancakes, but like Dutch Baby they are oven-baked pancakes. However, they differ from Dutch Baby both in taste and consistency. They are baked for little longer and look and taste even more like vanilla pudding. Made with eggs, milk, sugar, flour and vanilla beans or extract, with addition of cardamom or cinnamon they taste delicious. Its crispy on the outside, but soft and gooey on the inside. They are served sprinkled with powdered sugar, with the addition of blueberry jam or with whipped cream
British Pancakes
Traditional English pancakes are a lot more similar to a French crêpe – they’re large and thin are nothing like the thick, fluffy pancakes that many you will be familiar with. In Britain typically they are eaten for dinner or as a dessert served rolled or folded with filling, then as a breakfast dish.
Icelandic Pönnukaka
These thin and light pancakes do not differ much from crepes like ones. Icelanders serve them for dessert, either folded or rolled, stuffed with jam and whipped cream. Pancakes there are fried in a special frying pan with a thin bottom, but even without this equipment, made in an ordinary pancake pan, they do well
Italian Farinata
Its remarkably simple structure deserves all the attention. You do not need yeast or soda to make it. Farinata – is a cake made of chickpea flour, extremely popular in Italy. The original one is baked in a wood-fired oven. It can also be baked in the oven, the secret of delicious crunchiness on the outside, and soft middle, is baking the dough at a high temperature, slightly lower than that in which pizza is traditionally baked. it is often topped with fresh rosemary and pepper and can be found elsewhere along the Mediterranean. In southern France, it is known as Socca.
Korean Hotteok
Extremely popular street snack food sold on almost every market. Korean yeasty – wheat dough pancakes, thick and stuffed with fillings, like syrup, caramel, honey, nuts and spices either something with salty and savory taste, cooked on the griddle Such a form of fast food, very popular in Korea, sold on the street or at a market.
Malaysian Apam Balik
Another version of the pancake as delicious street food snacks so present Asian cuisine. This delicious pancake is a popular Malaysian breakfast and common street food. It is both sweet and fluffy and is made with sticky rice and eggs and is filled with crushed peanuts, sweetened dried coconut, corn, bananas, and sugar.
Mexican Hotcakes
hotcakes are thick and fluffy, which makes them quite like Norther neighbor American buttermilk pancakes. However, they are made with a cinnamon-infused cornmeal batter and are usually topped with condensed milk, fruit jam, or a caramelized goat milk spread.
Singaporean Lempeng
Popular in both Singapore and Malaysia, us a dish usually eaten for breakfast. lempeng` is best served with spicy sambal, or any spicy gravy/curry. can also be eaten with sugar. Traditionally, the pancake is served on banana leaves, as it gives away a pleasing aroma that stop you from finishing only one!
South African Pannekoek
Pannekoek is the Afrikaans word for pancake, but this is not like an American pancake. They are crepes from South Africa, which originated in the Netherlands and Belgium. They are large crepe-like pancakes (normally up to a foot in diameter), but the batter is runny and not sweetened, it is an immensely popular breakfast dish. They can either be topped with lemon juice and sugar, or stuffed with a variety of fillings, such as apples, cheese, ham, bacon, and candied ginger.
Thai Martabak
Terang Bulan, also known as Martabak Manis, is a thick Indonesian pancake and typical street food that can be found in virtually every major city in Indonesia. The dough composition is amazingly simple to make and it combines the following ingredients: flour, eggs, baking powder, yeast, water or coconut milk, depending on the chosen version. The filling is most often chocolate, condensed milk, crushed peanuts, and cheese.
Ukrainian Syrynky
Syrnyky is a dish that is known in many eastern cuisines. They can be found primarily on Ukrainian, Russian and Belarusian tables. The name comes from the Russian word for cheese, which is the basic ingredient of this dish. The variety of additives depends on the region where syrnyky is prepared These small thick pancakes are known as oladyi in Russia. The batter is made from wheat or buckwheat flour and may also have apple and raisins. They are served with sour cream, and various sweet toppings like jam, fruit preserve or honey.
Venezuelan Cachapas
Cachapas are traditional Venezuelan corn pancakes, that are extremely easy to make. They can either be flat, like traditional pancakes, or stuffed with queso de mano (a soft cheese), or queso Blanco, and Traditionally they are topped with cheese or meat. there is another version (cachapa de hoja) is wrapped in dry corn leaves and boiled.
Of course, there are tens of other pancakes from around the world, tens of interesting recipes, in many interesting corners of the world. Be sure to let us know your favorites in the comments below.
