The most delicious pancakes in the world

The most delicious pancakes in the world

The traditional Christian festival day before the start of Lent on Ash Wednesday is celebrated as an opportunity to eat well before the 40 days of foregoing begin up to Easter. The so -called "Pancake Day", which will be celebrated this year on March 4, is also an excellent excuse to enjoy pancakes, since these usually contain butter and eggs - rich ingredients that were historically given up during the Lent.

The meaning of Shrove Tuesday - or Mardi Gras

diverse pancake creations worldwide

pancakes, in different forms and from different ingredients, have enjoyed great popularity for thousands of years. Although it is difficult to find a clear definition for pancakes, we would like to introduce some of the best pancakes around the world.

Socca - France and Italy

The Socca comes from Provence regions in France and Liguria in Italy, where it is also known as Farinata. These pancakes are made from chickpea flour, water, olive oil and spices. Traditionally, they are baked in large copper pots with oil in wood -fired ovens. Socca is a great gluten-free alternative to pizza and is one of the popular street food dishes in cities like Nice, where it is served in paper cones and sprinkled with black pepper.

Blinis - Russia

in Russia and other Slavic countries are Blini's thin, round pancakes, which are made from buckwheat flour and yeast. They often come in larger versions than in many upscale restaurants, where they are often served with caviar or smoked salmon. Blinis are a staple of Russian cuisine and are the focus of the celebrations during the Shrove Tuesdays in the week called Maslenitsa, or "Pancake Week".

hemp protein pancakes-Switzerland

dietary restrictions have produced countless variations of pancakes, but few can rival the creative sophistication of the hemp protein pancakes of the Kochs Sven Wassmer, which was awarded Michelin stars, in Verve by Sven in the Grand Resort Bad Ragaz. The gluten -free pancakes contain hemp protein instead of flour and are served with toppings such as bananas, almonds, maple syrup and maybe a touch of whipped cream.

fluffy pancakes - Japan

The Japanese call their popular pancakes "Hottokeki" - yes, right, hotcakes. These super fluffy, extra-high delicacies have conquered Instagram in the storm, thanks to their soufflé-like structure and texture, which is created by the use of protein in a meringue mass that is added to the dough. They are served with everything from berries to fresh cream, maple syrup to bacon - and do not forget to take a photo before they end up.

spring onion pancakes-China

crepes - France

French crepes could be difficult to exceed in the Pancake Hall of Fame (if there is one). These ultra -thin pancakes come from Brittany in northwestern France, and already in the 13th century, but have long since sneaked into people's hearts worldwide. You can be perfectly melted with fillings such as fruit jam, syrup or chocolate, known for your combination with ham and cheese. The preparation of these pancakes is truly a culinary theater.

buttermilk pancakes-USA

thick and fluffy, soaked in maple syrup and often combined with the hearty, crispy taste of Bacon, the classic American pancakes are a pleasure. The recipes for these "American Pancakes" go back to "American Cookery" by Amelia Simmons until 1796, even if your recommendation for "Indian Slapjacks", which is made from corn flour, is largely forgotten. Today the use of buttermilk ensures a finer crumb, extra fluffness and a subtle taste. No matter where they are served, stack them up.

Latkes - Israel

A celebrated dish from Ashkenasian Jewish cuisine, Latkes contained potatoes as unusual ingredients. However, the recipe originally revolved around cheese in the 19th century before the potato's triumphal march in Eastern Europe. Today grated potatoes are combined with onions and eggs to create wonderfully crispy fragments that are served with sour cream, apple sauce, lox and more.

Masala dosa - India

Potatoes also play a role in this great Indian pancake, which can achieve amazing sizes. A popular breakfast snack in southern India, but also widespread during the day, the dough is prepared from fermented rice and lentils, while the fragrant filling is enriched with potatoes, mustard seeds, coconut, turmeric and coriander. They are served with various chutneys that vary all over the country, such as coconut, tomato, coriander or peanut, which enables great common food.

sugar and lemon pancakes- England

Traditional pancakes in England could possibly have an American twitch. Small and thin, they are far from the stacked enjoyment that is so popular with maple syrup, which is so popular in the USA. But there is no doubt about their own simple, elegant stimuli - provided they managed to keep them in the pan after they have thrown them into the air. On the Pancake Tuesday, as the British call it, you can only enjoy them in a way: with a splash of lemon juice and a pinch of sugar.

pancakes with Pekingente - China

China's second specialty presents the classic, wafer -thin, transparent pancakes that are used to wrap the slowly cooked pecing duck. Flour, water and salt are the modest ingredients for the dough before the pancakes are gently cooked in a steam basket. The duck is then wrapped and you can add spring onions as well as hoisin or sweet bean sauce. In the Woo Cheong Teahouse in Hong Kong, Okinawa-Brauner sugar is added to the duck sauce, which makes it even more irresistible.

injera - Ethiopia

Galettes - Brittany, France

from the wild and beautiful region Brittany in northwestern France come from the Breton Galettes, a variant of the pancakes, on which the locals are very proud. These delicacies are prepared from healthy buckwheat flour and folded into squares to wrap unhealthy hearty fillings such as ham, eggs, bacon or cheese. Galettes go perfectly with a glass of cider - remember that it is alcoholic in France.

Dutch Baby - USA

particularly popular in the state of Washington, these unusually named pancakes, which are also known as Bismarck or Popover-are inevitably speak of York'shire puddings. But there is no confusion during the cooking process - they are baked in metal pans in the oven. In the USA, the puffy pancakes are often occupied with butter, sugar and a splash lemon or syrup.

cholermus - Switzerland

The canton of Obwalden is located in the heart of Switzerland and is home to these special pancakes that are crushed before serving. Cholermus is fried in butter and as soon as they are almost finished, the treats are cut open and fried to a perfect golden brown color. Serve with sugar, a pinch of cinnamon and apple sauce - and probably repeat.

Pikelets - Australia

These small and fluffy pancakes are just as proud as Vegemite. However, they should not be confused with the British court of the same name. In Australia, baking powder is added to the dough to let it open. As soon as they are golden brown, they are stacked and traditionally served with cream, sugar and fresh strawberries or strawberry jam.

Kimchi-Pancakes-Korea

One of the most delicious hearty pancakes come from Korea, and their hot, spicy and crispy mix makes you want more. Kimchi, the traditional Korean dish from fermented vegetables, is incorporated into the dough of flour and eggs to create a unique taste. After the roast, a crispy pancake is created that is perfect for dipping - or can simply be enjoyed.

cachapas - Venezuela

Finally, we come to Venezuela and her fabulous thin, cheesy corn pancakes, known as cachapas. The use of fresh or frozen corn gives the dough a pronounced sweetness, while fresh cheese and butter provide irresistible fillings. The key, as with almost all of our pancakes selected worldwide, lies in the preparation. Fry golden brown and crispy before let the Queso de Mano cheese melt in the middle.

This article was originally published in February 2023 and last updated in March 2025.