Explore the World One Pancake At a Time

No Sunday morning is complete without a hearty breakfast- and what that looks like, may depend on where you live. While there are many delicious recipes to kick off the day, it is easy to see that the fluffy pancake is a global winner. You can literally eat your way around the world, trying out a different pancake recipe at each stop.

 

Okonomiyaki: Savoury Pancakes from Japan

If in Japan, then the Okonomiyaki is what the locals will recommend as a savoury pancake meal. Curious about what it means? The ‘okonomi’ part stands for ‘what you want’ while the ‘yaki’ means grilled. Expect flour, eggs, some cabbage and a long list of ingredients to pick from like octopus, cheese or pickled ginger when placing an order.

 

Kimchijeon: Kimchi Pancakes from Korea

Once in Seoul, be sure to order up a plate of Kimchi pancakes from the kitchen. The primary ingredient is ‘Kimchi’, a world-famous spicy pickle that is seasoned chill pepper and jeotgal, that is the mainstay of Korean cuisine. The pancakes often include ground pork, onions and a flour batter to hold it all together.

 

Uttapam: Indian Pancake

Often confused with its cousin, the crepe-like Dosa, the Uttapam is a thick savoury pancake originating from the southern state of Tamil Nadu in India. Uttapam’s distinct flavour comes from the mix of black lentils and rice that is painstakingly ground and fermented with select spices and onions. Toppings for the Uttapam include tomatoes, chillies, green capsicum, or a ‘chutney’.

 

Apam Balik: Griddle Pancakes from Malaysia

Steaming hot ‘Apam Balik’ are easy enough to spot while traveling through Malaysia, as roadside stalls specialise in the heritage food. The batter consists of rice flour, eggs, sugar, water and coconut milk while the filling usually consists of sweetened peanuts, chocolate sprinkles or cheddar cheese.

 

Cong You Bing: Pan-fried Pancakes from China

This Chinese speciality flatbread is made from dough instead of the traditional batter and is accompanied with a soy sauce for dipping. The fillings include red chill flakes, thinly-sliced scallions and topped off with some toasted sesame oil for flavour. Cong You Bing can be found in the frozen foods aisle at most Asian supermarkets.

 

Pikelets: Sweetened Pancakes from Australia and New Zealand

Feeling hungry while in Sydney? Take a chance on the local favourite at tea-time and order up some Pikelets with a side of cream.

 

Pancakes with Lemon and Sugar from England

After visiting the Queen at Buckingham Palace, you may fancy these thin pancakes with toppings of lemon juice and sugar crystals. The simple batter is made of plain flour, milk and eggs.

 

Oladi: Russian Pancakes

These petite pancakes are thickened by yogurt or kefir, a cultured sour milk often used in baking and served with jam.

 

Kaiserschmarrn: Carmelized Pancakes from Austria

Drizzled with raisins, apples and other sweet toppings, these fluffy pancakes have a rich history. They were named after the Kaiser Franz Joseph I of Austria and the name translates into ‘Emperor’s Mess’.

 

Blini or Blintz from Eastern Europe

The Blintz or Blini is found across Eastern Europe and is traditionally baked in the oven. The flour is usually either buckwheat or wheat and the texture is thicker than the crêpes from France.

 

Buttermilk Classic Pancakes from North America

Sitting down to a early snack in Chicago? What’s better than a fluffy classic pancake doused with Canadian pure maple syrup. Here’s the secret ingredient to ensure the perfect texture every single time - a helping of baking powder.

 

Pannukakku: Finnish Oven Baked Pancakes

These thick Finnish pancakes require a cast-iron pan and taste quite similar to the German Apfelpfannkuchen or Apple Pancake. Enjoy the custard-like golden texture layered with berries and freshly whipped cream around the Christmas season.

 

Tiganites: Pancakes from Greece

Pronounced tee-ghah-NEE-tess, these thin pancakes hail from the seat of modern civilization, Ancient Greece. While the batter is similar to the classic pancake mix, Greek cooks add in cinnamon and strained yogurt to achieve the perfect consistency. Serve the tinganites with fruits, nuts and honey on top.

 

Anjero: Sourdough Pancakes from Somalia

These light, spongy pancakes, also called Lahooh, are similar to the Ethiopian Injera bread in texture. For breakfast, Anjero is sprinkled with sugar and drizzled with butter. If you are in the mood for dinner, pair Anjero with the meat-based stew called Maraq or roll it up with cheese and olives.

South Africa Pannekoek

Good taste travels - and far! Originating from Denmark, these crepe-like pancakes are a breakfast staple in South Africa.

 

Crêpes from France

Originally called galettes, or flat cakes, crêpes were first served in the North-Western region of France called Brittany. Known for being super thin, large with tiny bubbles on the surface, crêpes are folded over chocolate or fresh jam. The ingredients for the batter are baking basics - flour, sugar, egg, and milk.

 

Naleśniki: Traditional Polish Crepes

These very thin pancakes are filled to the brim with cottage cheese and or fresh apples. If you are in the mood for savoury, the Nalesniki can be stuffed with minced meat, mushrooms, cabbage or ham.

 

Hotcakes from Mexico

These hotcakes are quite similar to the buttermilk pancakes found in Canada and the U.S.A. Instead of wheat flour, Mexican hotcakes are made up of cornmeal. Crepes were introduced by the French to the region in the 1800’s.

 

Drop Scones: Scottish Pancakes

Small and thick pancakes that are also called pocket pancakes. These can be found Ireland as well as Scotland. Tea-time is incomplete without drop scones smothered in melting butter or maple syrup overlooking the picturesque Scottish countryside.

 

Lefse: Norwegian Pancakes

A traditional soft Norwegian flatbread that is made with leftover potatoes, flour, butter, and milk or cream. It is cooked on a griddle. It is a holiday tradition that is appetising anytime of the year.

 

Aebelskivers: Danish Pancakes

Also called pancake puffs and apple skives, these fruit-packed pancakes have become a weekend breakfast staple in Denmark. On a plate, the Aebelskivers look more like a popover and taste more like a Yorkshire pudding. You will need to invest in a special cast iron pan with seven spherical indentations.

 

Cachapas: Corn Pancakes from Colombia and Venezuela

Approach a roadside stand in Colombia or Venezuela, chances are you will find these corn pancakes being cooked over an open griddle. Cachapas are folded over hand-made cheese, Queso de Mano, and fried pork for your culinary delight.

 

Raggmunk: Swedish Savory Pancakes

These potato pancakes consist of shredded raw potato and are served with pork rinds or lingonberry jam.

 

Palacsinta from Hungary

Hungarian pancakes include some unusual additions to the traditional pancake batter, including carbonated soda water, sugared cocoa, cinnamon powder or sweet wine. Fillings for the main dish version of palacsinta vary from jam, sugared and ground walnuts to meat and mushrooms.

 

Pönnukaka: Icelandic Pancakes

These island cousins of the American pancakes are cooked on a special pan and are served folded up with whipped cream and jam. Another variation is to sprinkle confectioner’s sugar all over the pönnukaka before serving.

 

Pannenkoeken from the Netherlands

Once in the Netherlands, prepare yourself to feast on a large pancake-based dish at lunch or dinner time. Pannenkoeken are very popular so it is easy to find restaurants serving savoury and sweet versions throughout the day. In addition to scrumptious fillings like ham, cheese, apples or candied ginger, you can request the chef for Stroop, or a sweet beat-based syrup, to be drizzled over your pannenkoeken.

There you have it, enjoy exploring the world with one pancake at a time!