Mix batter, grease a pan or grid, cook up a set cake onto it. That's the basic logic of the beloved breakfast/snack/dessert staple, the pancake. Archeological evidence suggests it has been a thing among humans since prehistoric times, which makes it possibly among the oldest foods in human history! This may explain pancakes' absolute popularity and presence across a wide variety of cultures on all five continents.
Flapjacks, griddlecakes, crêpes, pajeon, blini; they come in different names, sweet, savory, created using rice, created using potatoes, created using wheat, eaten with syrup, stuffed with meat, fried with vegetables. If you can imagine it, it is operational, and here are some recipes around the most mouth-watering pancakes around the world for the enjoyment:
9 Hotteok
Made with dough instead of batter, Hotteok is one of the most widely used Korean street foods. Traditionally filled with sweet, gooey brown sugar syrup and nuts and eaten piping hot from the griddle, it's a perfect treat for just about any time, but particularly delicious on the cold winter day. As one of the most widely used street foods in Korea, Hotteok is really a must-try for any foodie visitor.
8 Japanese Soufflé Pancakes
Inspired by American pancakes, but made positively angelic, the secret to this Japanese undertake pancakes would be to incorporate meringue into it, which makes it airy and fluffy, and cook it a bit longer on steam. It's much more of a weekend treat than an everyday breakfast, but that's to become expected for that experience of eating sweet, syrup topped clouds.
Recipe
7 Brazilian Green Pancakes
Brazilian pancakes in many cases are made thin and golden, somewhere between a crêpe and flapjack. They're traditionally served with savory filling – bolognese sauce, meat, chicken, or corn are popular – after which baked in tomato or creamy white sauce. Another twist may be the popular spinach pancakes, the spinach batter turning the pancakes a bright green. It is a winner in Brazilian grandma's books!
6 Syrniki
Syrniki is exactly what will come from cheesecake and pancake were built with a baby. This Slavic delight is thick and fluffy, soft and airy inside, and crispy on the exterior. Made with soft white cheese such as a cottage or curdled cheese (preferably tvorog!), Syrniki's are available and enjoyed in Russia, Belarus, Serbia, Ukraine, and Latvia. They're often made and sold sweet and eaten with sour cream and jam, but can be made savory as well.
5 Cachapas
Cachapas, also known as Arepas, are pancakes made with cornflour, usual for Venezuela and Colombia and popular throughout many Latin American countries. It's thought that Cachapas go as far back to pre-Colombian times.
Cachapas will often have a thick and lumpy consistency, because of the corn kernels within the batter, fried to some sunny yellow crisp. They are usually eaten with queso de mano (hand cheese, or handmade cheese) and sometimes chicharron (fried pork). Cachapas are popular street food in many countries in Latin America.
4 Cong You Bing
Cong You Bing, also known as scallion or green onion pancakes, are Chinese street food staples. Like Hotteok, they're created using dough, not batter, and folded in with oil and scallions. They are then left to rest and rise, spread thinly, and fried perfectly. It makes sense a crispy, flaky and chewy pancake, its many layers giving it a unique texture, somehow much like a croissant.
Cong You Bing can be eaten like a street food style meal or as an aperitif, and therefore are popular restaurant snacks too.
3 (Pa)Jeon
Korea includes a form of green onion pancakes of their own, named Pajeon – pa – scallion, and jeon – pancakes. Pajeon pancakes made have a considerably simpler method, by chopping up a lot of scallions, pouring batter directly on top of them, and then letting a piping hot griddle do its crispy magic. This type of jeon can be made having a number of vegetables too.
2 Flapjacks
Often what one thinks of when we read the word 'pancake' is really a chubby, golden brown stack of griddle cakes topped with butter and syrup. That we own to the popularity of American-style flapjacks, thick, fluffy, created using a leavening agent (for example baking powder) to give it arise. They are a popular and versatile breakfast food, often served with bacon, eggs, and fruit.
1 Tapioca Pancakes
Tapioca flour has experienced a boom among health enthusiasts and bubble tea lovers, but Brazilians have been eating tapioca for many decades! A temperamental flour, tapioca has a glue-like nature-except it is good!
Tapioca flour could be pressed into the pan to create a pancake-like disk in its most traditional form, often full of sun-dried meat; this is one way it's usually sold and enjoyed in lots of street foods stands across Brazil, specially in the Northeast. Or, you can use it to make a more “regular” by mixing prepared tapioca flour and eggs. The consistency of this tapioca pancake is much more much like a crêpe.