Commercially prepared pancake mixes are available in some countries. A well-known variation originating from southeast Europe is a palačinke, a thin moist pancake fried on both sides and filled with jam, cream cheese, chocolate, or ground walnuts, but many other fillings—sweet or savoury—can also be used.When potato is used as a major portion of the batter, the result is a potato pancake. A crêpe is a thin Breton pancake of French origin cooked on one or both sides in a special pan or crepe maker to achieve a lacelike network of fine bubbles. In North America, a leavening agent is used (typically baking powder) creating a thick fluffy pancake. In the United Kingdom, pancakes are often unleavened and resemble a crêpe.
2.5.5 France, Belgium, Italy, Portugal, and SwitzerlandThe Ancient Greeks made pancakes called τηγανίτης ( tēganitēs), ταγηνίτης ( tagēnitēs) or ταγηνίας ( tagēnias), all words deriving from τάγηνον ( tagēnon), "frying pan". 2.5.1 Austria, Czech Republic, and Romania, Slovakia, and former Yugoslavia In Britain and the Commonwealth, they are associated with Shrove Tuesday, commonly known as "Pancake Day", when, historically, perishable ingredients had to be used up before the fasting period of Lent. In North America, they are typically considered a breakfast food and serve a similar function to waffles. Buckwheat flour can be used in a pancake batter, making for a type of buckwheat pancake, a category that includes Blini, Kaletez, Ploye, and Memil-buchimgae.Pancakes may be served at any time of the day or year with a variety of toppings or fillings, but they have developed associations with particular times and toppings in different regions.
These were much different from what are known as pancakes today. The Ancient Romans called their fried concoctions alia dulcia, Latin for "other sweets". The Middle English word pancake appears in English in the 15th century. Athenaeus mentions, in his Deipnosophistae, staititas topped with honey, sesame, and cheese. Another kind of pancake was σταιτίτης ( staititēs), from σταίτινος ( staitinos), "of flour or dough of spelt", derived from σταῖς ( stais), "flour of spelt". Tagenites were made with wheat flour, olive oil, honey, and curdled milk, and were served for breakfast.
When the "tablecloth" formed by the injera is finished, the meal is over.Lahoh is a pancake-like bread originating in Somalia, Djibouti and Yemen. Injera thus acts simultaneously as food, eating utensil, and plate. The injera under these stews soaks up juices and flavours and, after the stews and salads are finished, is also consumed. The right hand is used to tear small pieces from the injera to use to pick up and eat the stews or salads.
Dorayaki are a sort of sandwich made from Western-style pancakes and anko. Oyaki are pancakes often stuffed with anko, eggplant, or nozawana. JapanIn Japan, okonomiyaki are made from flour, egg, cabbage and a choice of ingredients. The dish can be served as a side, usually alongside duck, or as a snack, topped with scallions along with hot and sour sauce. The dough mostly consists of water, flour, and vegetable oil. "plate cookies") are American-style "silver dollar" pancakes.In Uganda, pancakes are locally made with bananas (one of the staple foods of the country) and usually served as a breakfast or as a snack option.Chinese pancakes may be either savoury or sweet, and are generally made with dough rather than batter.
South Asia IndiaIndia has many styles of pancake. Variants of the dish use the batter of the pancake to make deep fried vegetables, meat, or fish. These may be served during all times of the day as side dishes or just snacks. KoreaIn Korea, pancakes include jeon, pajeon, bindae-tteok, kimchi-jeon, and hotteok.
North Indian salty pancakes are made using batter prepared from gram flour or green gram paste ( moong daal) and are sometimes garnished with paneer, a cottage-style cheese.Dosa, appam, neer dosa and uttapam are pancakes made in a south Indian cooking style. Sweet cheela are made using sugar or jaggery with a wheat flour-based batter. All are made without the use of added raising agents.Pancakes prepared using a north Indian cooking style are known as cheela.
In Goa, a traditional crêpe-like pancake known as alebele or alle belle is eaten at tea-time. The Bengali semi-sweet pancake pati-shapta is stuffed with grated coconut or thickened milk.In Western India, the multi-grain thalipeeth is popular. Most of the pitha in Assam are types of pancakes served on occasions such as Bihu festivals. Meetha pooda – sweet pancakes often eaten with pickles and chutney – are a common breakfast food item in the Punjab.
Besides being served with meat or eggs, it can also be served plain. This dish is also known as the Newari Pizza, as it is served and eaten similarly to American pizza. Other ingredients included are salt, cummin seeds, green chili, oil, curry leaves and coriander leaves.In Nepal, the Newar have a savoury rice pancake called chataamari cooked with meat or eggs on top.
IndonesiaIn the Philippines, traditional dessert pancakes include salukara, a rice pancake made from glutinous rice, eggs, and coconut milk. This has given rise to the term Banana Pancake Trail or Banana Pancake Circuit, given to the growing routes travelled by backpackers across Malaysia, Thailand, Cambodia and Vietnam. It is widely consumed in the far north and is a staple of Chitrali cuisine.Banana pancakes are a menu item in backpacker-oriented cafes in Southeast Asia.
Traditional savory pancakes in the Philippines include pudpod (smoked fish flake pancakes) and okoy (a pancake made of battered shrimp, pumpkin, or sweet potatoes). Panyalam, a similar rice pancake from Mindanao, is deep-fried rather than baked. Salukara is a subtype of bibingka (Philippine baked rice cakes).
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