Pancake Style↕ | Origin↕ | Batter Type↕ | Typically Served With↕ | Known For↕ |
|---|---|---|---|---|
American Pancake | United States | Thick, fluffy (baking powder leavened) | Maple syrup, butter, bacon | Tall fluffy stacks, IHOP made them a religion, Saturday morning cartoon breakfast, silver dollar size to plate-size |
Crepe | Brittany, France | Thin, eggy, no leavening | Nutella, sugar, lemon, ham and cheese | Paper-thin and delicate, sweet or savory, Paris street food staple, crepe suzette is the flambe showstopper |
Dutch Baby | USA (German immigrant influence) | Egg-heavy, puffs in oven | Lemon juice, powdered sugar, berries | Baked not fried, dramatic puff then deflate, cast iron skillet essential, German pancake that's actually American |
Dosa | South India (Tamil Nadu) | Fermented rice and lentil batter | Sambar, coconut chutney, potato masala | Crispy and paper-thin, fermented batter gives tangy flavor, masala dosa is stuffed with spiced potatoes, ancient recipe (~1st century AD) |
Okonomiyaki | Osaka / Hiroshima, Japan | Wheat flour, cabbage, eggs, dashi | Okonomiyaki sauce, mayo, bonito flakes, seaweed | Japanese savory pancake, name means 'grilled as you like it', Osaka vs Hiroshima style rivalry, bonito flakes dance from heat |
Blini | Russia | Buckwheat or wheat, yeasted | Sour cream, caviar, smoked salmon | Traditional Maslenitsa (Butter Week) food, small rounds served with luxury toppings, symbol of the sun in Slavic culture |
Injera | Ethiopia / Eritrea | Fermented teff flour | Wot (stew), vegetables, lentils | Spongy sourdough flatbread, doubles as plate AND utensil, tear off pieces to scoop food, communal eating tradition |
Scotch Pancake (Drop Scone) | Scotland | Thick, sweet, small rounds | Butter, jam, cream | Queen Elizabeth II's personal recipe was published, thicker than crepes but smaller than American, afternoon tea staple |
Palatschinken | Austria / Central Europe | Thin crepe-like, rolled or folded | Apricot jam, Nutella, curd cheese | Austrian-Hungarian tradition, name comes from Romanian placinta, rolled up with sweet fillings, Viennese cafe classic |
Banh Xeo | Vietnam | Rice flour, coconut milk, turmeric | Lettuce wraps, herbs, nuoc cham dipping sauce | Name means sizzling cake (sound it makes), crispy golden exterior, stuffed with shrimp and bean sprouts, wrapped in lettuce |
Pannekoek | Netherlands | Thin, large, crepe-like (but thicker) | Stroop (syrup), bacon, cheese, apple | Plate-sized Dutch pancake, pannekoekenhuis (pancake house) restaurants everywhere, sweet or savory, bigger than French crepes |
Hotteok | South Korea | Yeasted wheat dough (not batter) | Filled with brown sugar, cinnamon, nuts | Korean street food pancake, oozy sweet filling, pressed flat on a griddle, winter comfort food, originated from Chinese immigrants |
Msemen | Morocco / North Africa | Layered semolina and flour dough | Honey, butter, cheese, amlou | Square-shaped flaky flatbread, layers like a croissant but on a griddle, Moroccan breakfast essential, stretching the dough is an art |
Aebleskiver | Denmark | Spherical, buttermilk batter | Jam, powdered sugar | Round pancake balls cooked in a special pan, turned with a knitting needle, Danish Christmas tradition, means apple slices |
Pupusa | El Salvador | Masa (corn dough), stuffed and griddled | Curtido (pickled cabbage slaw), salsa roja | National dish of El Salvador, filled with cheese, beans, or pork, UNESCO Intangible Cultural Heritage, National Pupusa Day (November) |
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