Pancake

Vietnam

These savory Vietnamese pancakes are made with a thin rice flour batter. They are cooked on outdoor grills which are equipped with a specialized terracotta b&aacute;nh căn mold. The mixture is poured into the mold, and the pancake is then topped with a whole shrimp and scallions, or optionally pork or quail eggs. The pancakes are usually served with a fish sauce on the side and various fresh herbs and leafy vegetables which are meant to be used as wrappers. It is not clear when these pancakes first appeared, but their origin is often attributed to Ninh Thuận province, although they are enjoyed throughout South Central region. People often confuse b&aacute;nh căn and b&aacute;nh khọt. Although the two are very similar, the difference lies in the fact that b&aacute;nh căn (as it's called in Central Vietnam) is cooked with a bit of oil and it remains soft, while b&aacute;nh khọt (as it's called in South Vietnam) is fried in oil until crunchy and contains turmeric.

Bánh căn

B&aacute;nh khoai is a traditional pancake originating from Hue. The batter is typically made with a combination of rice flour, water, eggs, sugar, and salt. It's fried in the pan and topped with sliced mushrooms, pork, shrimp, bean sprouts, carrots, Vietnamese sausage bits, and spring onions, then fried further until it's crispy and golden brown. Once done, it's traditionally served with a special dipping sauce that contains sesame, peanut butter, peanuts, and pork liver. Additional garnishes for the dish include shiso leaves, lettuce, and Asian basil. Because b&aacute;nh khoai is so greasy, it's often eaten during cold weather.

Bánh khoai

B&aacute;nh khọt is a savory Vietnamese pancake made with a thin rice flour batter and cooked on outdoor grills equipped with a specialized terracotta b&aacute;nh khọt mold. The batter is poured into the mold, and the pancake is then topped with various savory ingredients. Once prepared, these small puffed pancakes are often served with aromatic herbs and leafy vegetables on the side, which can be used as wrappers. Fish sauce is also a staple accompaniment to b&aacute;nh khọt. Although it&rsquo;s often confused with b&aacute;nh căn (as it&rsquo;s called in Central Vietnam), b&aacute;nh khọt is not as soft as b&aacute;nh căn because it&rsquo;s fried in oil until crunchy and contains turmeric, which gives it a nice yellow color, unlike b&aacute;nh căn, which doesn&rsquo;t contain turmeric.

Bánh khọt

B&aacute;nh ướt are paper-thin, almost translucent Vietnamese pancakes that are made with rice flour and tapioca or potato starch. Traditionally, they are steamed on specialized steamers and are typically served rolled, usually accompanied by nước chấm (fish sauce), chả lụa sausage, pork, and fried shallots. Loosely translated as wet cakes, b&aacute;nh ướt is a popular street food item that's usually associated with Nha Trang, and it is regarded as a less elaborate, local version of b&aacute;nh cuốn rolls.

Bánh ướt

Loosely translated as sizzling pancakes, b&aacute;nh x&egrave;o is a famous Vietnamese dish that combines crunchy cr&ecirc;pes with a variety of savory ingredients. The distinctive Vietnamese element in these nourishing pancakes is rice flour, which is combined with water, turmeric, and coconut milk or coconut cream in order to create the thick yellow batter. Additional ingredients, most commonly scallions, bean sprouts, shrimps, and cubed pork or beef, are saut&eacute;ed before the mixture is added to the pan. The pancake is pan-fried at a low temperature and gently folded in half, keeping the ingredients safely tucked inside the pancake. B&aacute;nh x&egrave;o is eaten everywhere in Vietnam, with slight regional differences in ingredients. Traditionally, it is served in a unique way, usually complemented with vegetables such as lettuce, carrots, and cucumbers, heavily seasoned with fresh cilantro, mint, and parsley. Famous nuoc cham sauce, made with fish sauce, lime juice, sugar, chopped chili peppers, and garlic is typically served alongside b&aacute;nh x&egrave;o. The pancakes are always freshly prepared and are supposed to be torn in larger pieces, which are usually wrapped in lettuce or rice paper and eaten by hand. The dish is also a popular street food item in Cambodia and Thailand.

Bánh xèo

Bindaetteok is a savory mung bean pancake which first appeared in a cookbook in the 1670s under the name binjatteok. Originally, it was topped with savory chunks of pork and was mainly enjoyed by the rich, while the plain varieties were reserved for the lower social classes. Next to ground mung beans, modern-day bindaetteok usually employs a wide variety of other ingredients such as cabbage kimchi, sprouts, onions, glutinous rice, or ground pork. Fried in shallow oil, bindaetteok is best eaten fresh when it is still crispy on the exterior. Different varieties of these thick pancakes are usually eaten as a street food item and commonly come with a spicy dipping sauce served on the side.

Bindaetteok

Blood pancakes are enjoyed throughout Sweden, Finland, and Norway. They are prepared with a regular pancake batter that is elevated with the addition of animal blood. Whether they are formed as thinner, cr&ecirc;pe-like pancakes or as smaller, chewier types, the pancakes will always develop a typical dark-brown hue. They are often enriched with onions and spices, and come topped with fresh lingonberries or lingonberry jam. Blood pancakes are sold as a ready-made product across Finland and Sweden.

Blodplättar

Mandarin pancakes are traditional Chinese pancakes that are always served with the famous Peking duck. The dough is usually made with a combination of flour, vegetable oil, and boiling water. The flour is mixed with boiling water in order to make a dry dough that's kneaded until firm and slightly elastic. Once rested, it's rolled into a sausage that's sliced into smaller pieces, and each piece is rolled into a small ball. Each ball is rolled out into a thin circle, and each pancake is brushed with oil on one side. The pancakes are paired up, oiled sides facing together, and they're fried in a bit of oil on both sides until brown bubbles start to appear. The pancakes are peeled apart, folded in half, stacked on a large plate, and steamed before serving.

Bó bǐng

Italy

Borlengo is a traditional pancake made from a batter of flour, salt, milk, and eggs. The pancakes are very thin because borlengo was originally consumed by poor people and peasants, who used to make it only with flour and water. Today, the pancakes are made in a cartwheel-sized pan, resulting in a huge, monstrously large snack that is often buttered with bacon fat, garlic, and rosemary. It is recommended to top borlengo with some grated cheese.

Borlengo

Romania

Braşovence is a traditional dish originating from Braşov, consisting of breaded pancakes filled with mushrooms. The pancakes are made with a combination of flour, eggs, milk, salt, and oil, the coating consists of beaten eggs, flour, and breadcrumbs, and the filling is made with a mixture of onions, mushrooms, oil, salt, and pepper. Once prepared, the filling is spread over the pancakes, they're rolled, dipped in eggs, flour, and breadcrumbs, and then fried in oil until golden brown. Braşovence are typically served warm, and it's recommended to accompany them with yogurt or sour cream.

Braşovence

Bulviniai blynai are traditional, crispy and mouth-watering Lithuanian potato pancakes. The combination of grated potatoes, diced onions, eggs, and flour is seasoned with salt and pepper and sometimes flavored with lemon juice before being fried until it develops a beautiful, golden color. Popular with both old and young, bulviniai blynai are served with sour cream, applesauce, or jam. This treat is often served at the Christmas table, and it is also a beloved Hannukkah snack.

Bulviniai blynai

Ciaffignone is a traditional Tuscan pancake made with water, eggs, flour, and salt. The pancakes are traditionally baked on lard and must be so thin that they're almost see-through. In fact, locals claim that ciaffignone could actually be the predecessor of the French cr&ecirc;pe. Once prepared, the pancakes are traditionally sprinkled with grated Pecorino cheese, but if you're more inclined to modern versions, they can be dusted with icing sugar instead. Ciaffignone are typically prepared on Shrove Tuesday, using frying pans with long handles.

Ciaffignone

Cr&ecirc;pes farcies is a traditional dish consisting of stuffed pancakes. The pancakes are usually made with a whisked combination of flour, salt, olive oil, milk, and eggs. Once cooked, the pancakes are typically stuffed with ingredients such as spinach, turkey or chicken, mushrooms, and grated parmesan cheese. Other ingredients can also be used for the stuffing, such as ground meat, ham, prosciutto, tomato sauce, garlic, and even seafood or legumes. Once stuffed, the pancakes are broiled until golden, and the dish is then ready to be served.

Crêpes farcies

Crespelle al Bitto are rustic buckwheat pancakes filled with melted Bitto cheese, traditionally prepared in Valtellina. This simple dish truly celebrates locally produced ingredients: buckwheat and one of the most renowned local cheeses, Bitto. The filling is sometimes additionally enriched with parmigiano or some other type of cheese - bresaola, mushrooms, or pancetta can also be added to the mixture. Once filled, crespelle al Bitto are sprinkled with parmigiano, then baked in the oven until the cheese melts. They are best enjoyed warm, drizzled with melted sage-flavored butter right before serving.

Crespelle al Bitto

Crespelle alla Fiorentina is a traditional Tuscan dish originating from Florence. In order to make the dish, crespelle pancakes are stuffed with a combination of spinach, ricotta, and nutmeg, then rolled in a similar way to cannelloni. A beaten egg and grated Pecorino cheese are usually added to the filling. The pancakes are arranged in a baking dish, topped with b&eacute;chamel sauce, then baked until golden brown and bubbling on the sider. The crespelle can also be folded like a handkerchief, hence the other name, pezzole delle nonne, meaning grandmother's handkerchief.

Crespelle alla Fiorentina

Crespolini are traditional Italian stuffed pancakes. They're prepared with ordinary pancake batter, spinach, cream cheese, eggs, grated cheese, chicken livers, butter, and b&eacute;chamel sauce consisting of flour, butter, and milk. Once prepared, the pancakes are topped with a combination of spinach, eggs, cream cheese, grated cheese, and chopped chicken livers cooked in butter. The pancakes are then rolled, cut into three triangular pieces, then placed into a buttered baking dish over a layer of b&eacute;chamel sauce. They're topped with mozzarella cheese, grated Parmigiano-Reggiano, and some butter. The pancakes are baked in a hot oven until the cheese starts to melt and the dish becomes golden brown and crust at the edges.

Crespolini

Cutizza is a poor man's dessert prepared throughout the Italian region of Lombardy. Made with a mixture of flour, water, eggs, and milk, fried in oil and sprinkled with powdered sugar, cutizza is a simple and beloved local treat. Varieties enriched with lemon zest or grated apples also exist. The dish is usually enjoyed as a snack or a dessert when paired with a sweet white wine such as Moscato.

Cutizza

Deruny are classic Ukrainian potato pancakes made with finely grated potatoes, onions, eggs, flour, and sour cream. Once prepared, the batter is fried in a pan, resulting in small pancakes with a soft and moist interior and a slightly brown exterior. Deruny are traditionally served hot, paired with a dollop of sour cream. There are many versions of these pancakes, with added ingredients such as ground meat, mushrooms, or cabbage.

Deruny

India

The thin pancake known as dosa is one of the most famous Indian dishes. It is made with soaked rice and black gram beans, which are ground into a paste and mixed to create a thick batter, usually left to ferment overnight. The mixture is enriched with a handful of fenugreek seeds, which give dosa its distinctive golden brown color and a delicious, crispy texture. It is then baked on a hot oiled griddle, pertaining a delicate, thin texture and round shape. Indian dosa is a staple dish in the entire country, but some believe that dosa had originated in the south Indian state of Tamil Nadu. It is an ancient dish, whose origins are traced back to the 1st century AD, when it was first mentioned in Tamil literature. Others claim that it's linked to Udupi (present day Karnataka) due to the association with the Udupi restaurants. Usually, dosa is consumed as a savory dish, commonly eaten for breakfast, dinner, or a quick snack. Since it has a rather neutral taste, dosa is an ideal accompaniment to many luscious Indian dishes, such as meat and vegetable curries or chutneys. It is often filled with ingredients and wrapped, or served on the side as an integral part of a meal, when it is usually used as a utensil to scoop the fragrant side dishes. As other ancient food staples, dosa has been adapted and combined with other ingredients to create numerous distinct varieties. Wheat flour, semolina, rice flour, or soy milk are used in some regions to create milder, diverse, and more interesting dosa varieties. This ancient Indian creation, in its numerous forms, is found everywhere in India - it is sold as a quick snack by street vendors, and it is an irreplaceable item in traditional Indian restaurants.

Dosa

Draniki is the most typical dish in Belarus. These potato pancakes are made with a combination of flour, potatoes, milk, salt, eggs, pepper, onions, and butter. The combination is fried in a pan until golden brown on both sides. If desired, the potato pancakes can also be fried in the oven. Once done, they are traditionally served with a large dollop of sour cream on the side. Additional sides can include mushrooms, poppy seeds, pork crackling, or even fruit.