Flat, tasty batter or dough cooked until golden and served with delicious accompaniments – almost every country has a type of pancake, and everyone loves eating them.
Cong you bing, China
An unleavened flatbread made from dough rather than batter, chock full of spring onions. It’s tender inside and crunchy outside with a sweet, nutty flavour thanks to the sesame oil it’s cooked in.
Breton galette, France
A thin, flat pancake made with buckwheat flour, which is nutty and wholesome. They are often served with the edges folded over fillings such as ham, cheese or an egg, with the middle exposing the contents.
A large pancake made from fermented batter. Ingredients usually include ground rice and black gram beans and the dish is served rolled and stuffed with potato or paneer curry, sambar (a lentil-based vegetable stew), dal and spicy coconut chutney.
A potato pancake made from raw, grated potato cooked in small rounds with butter and eggs. Frequently served with pork and lingonberries, and seen as hearty fare to eat during winter.
Thin, buttery pancakes made from a semolina dough kneaded then stretched until thin. They can be stuffed with a filling before being fried or baked and, unusually for pancakes, are square rather than round.
Kimchijeon (kimchi pancake), South Korea
This one is as it sounds – a pancake with kimchi and juice from the jar of kimchi in the batter. Bright red, spicy and crispy on the bottom, it’s a favourite in Korea. It’s frequently served as a streetfood snack with accompaniments such as ground pork or a soy-ginger dipping sauce.
Dutch baby, Germany
A large, sweet pancake baked in a cast iron pan in the oven. Large and puffy, the thick batter wrinkles as it cooks. Served with lemon juice, sugar, fruit or syrup.
Roti jala (lace pancake), Malaysia
This is a wheat flour batter drizzled into a pan with a circular motion so each string of batter sets separately, making it look like a lacy net or web. Delicate and crispy, they’re eaten with curry at celebrations such as weddings.
A small, light pancake made from wheat or buckwheat flour, served with sour cream, caviar, smoked salmon and dill.
A fermented flatbread that is risen using wild yeast, injera has a spongy texture and is made out of teff flour (a grain a bit like quinoa). It’s often placed directly on the plate, then various small portions of dishes are served on top of it.
Æbleskiver (pancake puffs), Denmark
This is normal pancake dough cooked in a special stove-top pan with multiple spherical indentations that cause the pancakes to rise into a fat ball shape. Their name literally translates as ‘apple slices’ in Danish (although apple isn’t an ingredient), which refers to the their round shape. Puffy and light, they’re traditionally served with jam for dipping and are sprinkled with powdered sugar.
An unleavened pancake made from chickpea flour, water and olive oil, which is poured into a pan and baked in the oven until cooked. It can be layered between bread to be eaten as a sandwich or topped with fresh rosemary and pepper and enjoyed as is.
Banh xeo, Vietnam
Banh xeo means ‘sizzling cake’, which is exactly the noise this pancake makes when it hits the fat in the hot pan. It’s made of rice flour, water and turmeric and is stuffed with vegetables, meat or herbs before being eaten.
A small, thick pancake made with ground kernels of corn. They’re often eaten with cheese, cuajada (fermented milk) and avocado, and split in half to make sandwiches with.