Apam balik is a type of pancake from Malaysia. Apam Balik is usually sold at specialist roadside stalls throughout Malaysia. This version is for the original recipe which is quite a thick batter. Make your own adjustments to the recipe ingredients, including the fillings as you go.
Aappam or Aappam hoppers are a type of food in Tamil Nadu, Kerala and Sri Lankan cuisine. It is called Pitha in Oriya, Paddu or Gulle Eriyappa in Kodava. It is known as Appa in Sinhala and Arpone in Burmese. It is eaten most frequently for breakfast or dinner.
Bánh xèo, literally sizzling cake, named for the loud sizzling sound it makes when the rice batter is poured into the hot skillet is a Vietnamese savoury fried pancake made of rice flour.
Most cultures have some version of potato cakes. Traditional Irish boxty potato cakes use both fresh potatoes and leftover mashed potatoes.
Bramboráčky are shallow-fried pancakes of grated potato, flour and egg, often flavoured with grated onion or garlic and seasoning. These fried potato pancakes are a great accompaniment to beer.
Carrots on the side of your pancakes – well, not really. The carrots are in the pancakes – think of these gems as flattened carrot cakes with a delightful drizzle of maple flavoured cream cheese dotted with pecans.
Served warm from the griddle or skillet for breakfast, these homemade oatmeal-banana pancakes are a real treat.
Okonomiyaki is a savoury pancake containing a variety of ingredients mainly associated with the Kansai or Hiroshima areas of Japan.
These vegetarian parsnip pancakes are a great main just bursting with flavour. Be sure to fry the pancakes just before serving so they stay crisp.
Poffertjes are a traditional Dutch batter treat resembling small, fluffy pancakes. Unlike pancakes, they have a light, spongy texture.
Shrimps and prawns feature regularly in Korean cuisine and these easy pancakes are just one of the many ways they are cooked.
Serabi, surabi or srabi is an Indonesian pancake that is made from flour with coconut milk or just plain shredded coconut as an emulsifier. Most of traditional serabi tastes sweet, as the pancake usually eaten with kinca or thick golden-brownish coloured coconut sugar syrup.
A soft mixture is shaped into cakes and fried until the outside becomes crisp and the centre is warm and creamy. Their simplicity has made them very popular in Eastern Europe when served for breakfast or dessert.
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