Pannenkoek

India

Paper dosa is a traditional pancake originating from Tamil Nadu. These wafer-thin crispy pancakes are usually made with a combination of basmati rice, urad dal (black grams), fenugreek seeds, ghee, and salt. The rice is processed into a thick paste and soaked in water. The urad dal is also soaked in water, and both are left to soak overnight. The next day, urad dal is drained, mixed with fenugreek, and processed into a paste. The two pastes are mixed together, left to stand overnight, and seasoned with salt. The batter is then fried in a skillet over medium heat until dry, and some ghee is spread in the center and on the sides. The dosa is cooked until golden brown and crisp. It's rolled up and served hot with sambar and coconut chutney.

Paper dosa

Greece

Petoules are traditional Greek pancakes originating from Messinia. The pancakes are usually made with a combination of flour, milk, butter, eggs, baking powder, and salt. The batter is fried in olive oil. Once the pancakes have been baked on both sides until golden brown, they're sprinkled with myzithra cheese and rolled up. Petoules were traditionally baked over a fire on the Sunday before Ash Monday.

Petoules

Germany

Pickert is a German dish originating from Westphalia. It can best be described as a combination of a fritter, a potato pancake, and a waffle. The key ingredients include flour, grated potatoes, eggs, milk, yeast, salt, sugar, oil, and raisins. When the batter is prepared, pickert can be fried or baked. In the past, it was a peasant dish because it is inexpensive and nourishing, just about right for a day of hard work in the fields. Nowadays, people consume it with fruit compotes, sugar, cinnamon, or even leberwurst liver sausage.

Pickert

Placki ziemniaczane are the well-known potato pancakes, a common and straightforward dish enjoyed in all parts of Poland. The combination of grated potatoes and onions, incorporated with eggs and occasionally flour, form the base of the dish. It is highly versatile, and it can be adapted with crushed garlic or spices such as marjoram, parsley, and chives, to satisfy every taste. Potato pancakes are round and small in size, similar to American pancakes, and usually fried in shallow oil. With dark and crispy skin and spongy and soft interior, this quick and adaptable dish is a staple in every Polish household. Even though Polish regard them as a national dish, slightly different varieties of potato pancakes can be found across Central and Eastern Europe. Their exact origin is hard to trace, but in all regions and countries, they represent one of the most popular traditional dishes. In Poland, they are usually served with sour cream, which can be elevated with chives, paprika, and horseradish, or a satisfying mushroom sauce. These crispy potato clusters are often consumed as a sweet treat when they are usually topped with thick applesauce or simply sprinkled with sugar. They are eaten for breakfast, lunch, or dinner, and make an excellent and quick sweet or savory snack.

Placki ziemniaczane

Raggmunk is een klassieke Zweedse aardappelpannenkoek gemaakt met melk, bloem, zout, eieren en geraspte aardappelen. Het beslag wordt in de pan uitgespreid en vervolgens aan beide kanten in boter gebakken, tot het goudbruin en knapperig aan de randen is. Als het klaar is, wordt raggmunk traditioneel geserveerd met gezouten varkensvlees of ongerookt spek en een klodder bosbessenjam. Het is belangrijk om geen nieuwe aardappelen te gebruiken, omdat ze niet genoeg zetmeel hebben om de pannenkoek bij elkaar te houden. Dit gerecht is vooral populair in de winter en tijdens de feestelijke kerstperiode.

Rommelig

Riha folhi is a traditional stuffed crepe originating from the Maldives. The batter for the crepe is made with flour, water, salt, and turmeric. Once prepared, the crepe is stuffed with a simmered combination of smoked tuna, onions, curry powder, chili powder, cinnamon, cardamom, ginger, garlic, coconut milk, lemon juice, pandan leaves, and salt. Once stuffed with the tuna mixture, the crepes are rolled and served while still hot.

Riha folhi

Malaysia

Roti jala is een populaire Maleisische snack, een hartige crêpe bestaande uit bloem, eieren, melk en kurkumapoeder. Roti jala betekent letterlijk vertaald netbrood, verwijzend naar het ingewikkelde netontwerp dat is geïnspireerd op de netten van Maleisische vissers. De snack wordt vaak warm geserveerd naast curry's (vooral aardappel- en kipcurry) en het wordt aanbevolen om het te combineren met een kop thee. Traditioneel wordt het bereid voor talloze Maleisische festiviteiten en vieringen zoals bruiloften en verjaardagen. Omdat roti jala vrij klein is, wordt het vaak geserveerd in sets van drie of vier stuks bij curry's, maar het kan ook het hele jaar door op zichzelf worden gegeten in talloze Maleisische eetgelegenheden.

Roti-jala

Thailand

Roti sai mai is a sweet Thai snack consisting of a pandan-flavored pancake (roti) that is filled with cotton candy. The pan-fried pancake is similar to a cr&ecirc;pe, and it has a distinctive green color attained from the addition of pandan. The dish is believed to have originated in Ayutthaya, primarily among the Muslim community. It is usually sold by vendors who prepare it on street stalls.

Roti sai mai

Italy

Scrippelle 'mbusse is a traditional Italian dish hailing from Abruzzo. It consists of seasoned pancakes in a clear broth. The batter is made with flour, eggs, milk, and salt, with the occasional addition of parsley and nutmeg. Once done, the pancakes are sprinkled with grated parmesan or pecorino and rolled, then placed in shallow bowls. The hot chicken broth is then poured over the pancakes and the dish is ready to be served. If desired, the dish can be garnished with additional grated cheese on top.

Scrippelle 'mbusse

Netherlands

Spekdikken are savory Dutch pancakes that are traditionally cooked in a waffle iron. They are characterized by their small size and bits of bacon that are pressed through them. These pancakes are typically prepared with rye flour, butter, stroop, milk, and eggs.

Spekdikken

Staffordshire oatcakes are traditional English savory pancakes with an oaty flavor and coarse texture. They're typically made with a combination of white flour, wholemeal flour, porridge oats, salt, sugar, yeast, milk, and water. The batter should be left to ferment, and it's then cooked on a griddle called a backstone. In the area, the oatcakes are offered with fillings such as tomatoes, bacon, cheese, sausages, and eggs. In the past, they used to be sold directly from the windows of a house to people on the streets.

Staffordshire oatcakes

Tierteg is a type of traditional Luxembourgish potato pancake. This simple dish combines leftover mashed potatoes with sauerkraut and a bit of flour to make round cakes that are fried in oil or lard. Light and simple, these potato fritters are typically served as accompaniments for a variety of Luxembourgish specialties, such as duck breast.

Tierteg

Tortitas de yuca are thick, round pancakes that are made with cooked and mashed cassava (also known as yuca), a starchy tuberous root that is widely used throughout the countries of Latin America. This Guatemalan specialty can be made in sweet or savory versions, and apart from the cassava, typical ingredients used for its preparation include eggs, flour, baking soda, condensed milk, margarine or butter, sugar, salt, and grated cheese. The cassava mixture is typically shaped into round pancakes that are fried until golden brown on both sides. Sweet cassava pancakes, or tortitas de yuca dulce are usually enjoyed for breakfast, and they&rsquo;re typically served drizzled with honey and accompanied by a cup of coffee, milk, or tea on the side. Savory cassava pancakes, on the other hand, are often eaten for lunch, and they&rsquo;re usually enjoyed with tomato sauce, green sauce, rice, or meat.

Tortitas de yuca

Portugal

Tripas de Aveiro is a traditional sweet from Aveiro, Portugal, resembling a crepe created in the 1970s. The dough is folded like intestines, which inspired its name ("tripa" means intestines in Portuguese), but it is much tastier than it sounds. The batter, made from eggs, flour, milk, sugar, and butter, is cooked like a crepe and can be filled with various ingredients, from traditional chocolate to regional ovos moles. It's a popular street food, available in many kiosks around Aveiro and often topped with cinnamon.