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We Deliver Local’s Pancake facts from around the World!

A pancake is a flat cake, often thin, flat, and round, prepared from a starch-based batter and cooked on a hot surface such as griddle or frying pan, here are some pancake facts from around the world!


Austria, Czech Republic, Slovakia, former Yugoslavia, Bulgaria and Romania


Pancakes are thin and filled with apricot, plum, lingonberry, strawberry or apple jam, chocolate sauce or hazelnut spread.


Belarus, Russia, Ukraine


A filling such as jam, fruits, quark or cottage cheese, potato, cooked ground meat or chicken, and even chopped mushrooms, bean sprouts, cabbage, and onions, is rolled or enveloped into a pre-fried blintz and then the blintz is lightly re-fried, sautéed, or baked.




Traditional Danish are pancakes in a distinctive shape of a sphere. They are not sweet themselves but are traditionally served dipped in raspberry, strawberry, lingonberry or blackberry jam and sprinkled with powdered sugar.




English pancakes have three key ingredients: plain flour, eggs, and milk.


The batter is runny and forms a thin layer on the bottom of the frying pan when the pan is tilted.They may be eaten as a sweet dessert with the traditional topping of lemon juice and sugar, drizzled with golden syrup, or wrapped around savory stuffings and eaten as a main course. On Shrove Tuesday, it is custom to eat pancakes, when lemon juice and sugar may be added to top the pancake.




Finnish pancakes greatly resemble are called “lettu”,. In Finland pancakes are usually eaten as dessert with whipped cream and/or pancake-jam, sugar or vanilla ice-cream.


France, Belgium, Portugal, Switzerland, Latin America


Crêpes, popular in France, Belgium, Switzerland and Portugal, are made from flour, milk, and eggs. They are thin pancakes and are served with a sweet (fruit or ice cream) or savory filling ( seafood, spinach).





Kaiserschmarrn is a thick but light, caramelized pancake that is split into pieces, filled with fruits and/or nuts, sprinkled with powdered sugar and served with a fruit sauce. It is believed that it was first prepared for Kaiser Franz Joseph I of Austria. It is popular in the former Austria-Hungary and Bavaria.




In Cyprus the pancake recipe is used for a similar dish such as Genoese canelloni – ground meat with tomato sauce, cheese, and sometimes bechamel sauce – instead of the traditional canelloni dried pasta sold at supermarkets.




Lángos is a deep fried pancake made of flour, yeast, salt and water. It is eaten topped with sour cream and grated cheese, or Liptauer, ham, or sausages, rubbed with garlic or garlic butter, mushroom, quark cheese, eggplant, cabbage, kefir, confectioners’ sugar, or jam.




Pönnukaka are eaten with sugar, but if eaten at a café they might have ice cream instead. In Iceland, North American-style pancakes are cut in half and used as sandwich bread, similar to Icelandic flatbread.




A spekdik is a pancake like-food which traditionally eaten in the provinces Groningen and Drenthe in the Netherlands around Sylvester. The main ingredients of a spekdik are syrup, eggs and rye-flour, and some varieties include bacon.




Home-made naleśniki filled with sweet white cheese (Poland) Savory fillings include fried vegetables, fried chicken, minced meat, and a variety of added ingredients such as potatoes, mushrooms, cabbage, or ham.




Scotch pancakes (or Scottish pancakes) are more like the American type. In Scotland they are also referred to as drop scones or dropped scones




Spanish pancakes are called Frixuelos or Filloas and are very popular in the north-west of Spain. They are made from flour, milk, and eggs (sometimes they also use blood).




Nordic pancakes are similar to the French crêpes. In some of the Nordic countries they are served with jam or fruit, especially lingonberries (or the butter from that fruit) as a dessert with a variety of savory fillings.




Welsh pancakes, known as crempog, ffroes and other names, vary considerably. and some are like scotch pancakes. Crumpets and pikelets are sometimes considered a variety of pancake.





Mexican hotcakes are similar to US pancakes. Hotcakes are topped with different sauces such as condensed milk, fruit jam or a sweet goat milk spread called “cajeta”.




They are a very popular breakfast meal in Guatemala. Depending on the region, the “Panqueque” can be thin as a “Crêpe” or as fluffy as a North American pancake.


Venezuela and Colombia


Cachapas are corn pancakes, popular in Venezuelan and Colombian cuisine.


Costa Rica


Costa Rican chorreadas are similar to cachapas.




Banana pancakes are a menu item in Western-oriented backpackers’ cafes in Asian countries such as Thailand, Cambodia, Vietnam, India, and China. This has elicited the term Banana Pancake Trail.




Chinese pancakes may be either savory or sweet, and are generally made with dough rather than batter.




In most parts of India there is a sweet pancake called malpua served. However Malpua is not prepared on a Griddle but deep fired in a shallow pan.





The Indonesian pancake serabi is made from rice flour and coconut milk.




In Japan, okonomiyaki are made from flour, egg, cabbage and a choice of ingredients.




In Korea, pancakes include jeon, pajeon, bindaetteok, kimchijeon, and hotteok.


Malaysia and Singapore


In Malaysia and Singapore, eaten by Malays, called Lempeng which replaces the filling with sweet corn and condensed milk.




In Nepal, the Newar have a savory rice pancake called chataamari cooked with meat or eggs on top.




In Pakistani cuisine, rishiki is a pancake, slightly thicker than a crepe which is made from whole wheat flour, water and eggs and usually served with honey.




In the Philippines, pancakes or “hotcakes” are also served with syrup (maple or imitation corn syrup), margarine, and sugar, or condensed milk.




American-style pancakes are also popular. They are eaten for breakfast or as a dessert, with lemon juice and sugar, butter and maple syrup, stewed fruits such as strawberries and cream, ice cream or mascarpone.


Horn of Africa


Lahoh, is a pancake-like bread originating in Somalia, Djibouti and Yemen.[35][36] It is often eaten along with honey and ghee, and washed down with a cup of tea. During lunch, lahoh is sometimes consumed with curry, soup or stew.


South Africa


Pancakes in South Africa refer to crepes. They are traditionally prepared by the Afrikaans community on gas stoves, and called a pannekoek in Afrikaans, eaten on wet and cold days. Pannekoeke are served with cinnamon-flavored sugar (and sometimes lemon juice);





In Kenya, pancakes are eaten for breakfast as an alternative to bread. They are served plain with the sugar already added to the batter to sweeten them. Kenyan pancakes are similar to English pancakes and French crepes.




In Uganda, pancakes are locally made with bananas and usually served as a breakfast or as a snack


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