Among the various forms of Indian flatbreads and pancakes, dosas are a must-try. These Southern Indian pancakes are made from black eyed peas and fermented rice. They can be garnished with vegetables, ground meat, chutneys and more.
Dosa - India:
Invented by Auguste Escoffier at the end of the 19th century, the crêpe Suzette shouldn't be confused just any old flambéd pancake. This French classic must be served with a sauce flavored with orange zest and a dash of Grand Marnier liquor to truly earn its name.
Crêpe Suzette - France:
Take the ingredients and technique of choux pastry and the look of the classic French crêpe and you basically have this Swedish specialty. This pancake, however, has a slightly puffier consistency and is usually served with yellow cloudberry jam.
Hirams Plattär - Sweden:
A staple of the breakfast table or a great afternoon snack, crumpets are a quintessentially British speciality. The crumpet is made with fresh yeast which makes the mixture rise and gives their soft and spongy texture, as well as their characteristic holes.
Crumpet - UK:
This is essentially a Japanese version of American pancakes. Unlike the US variety, Tokyoites -- who lay claim to the specialty -- use a kidney bean purée to fill two pancakes which are then stuck together while warm. This paste is called "anko".
Dorayaki - Japan:
Msemen are folded on each side to form a square shape. The dough is made from fine-grain semolina. This is kneaded for a long time to form a very thin film. Msemen are enjoyed with honey and a glass of steaming hot Moroccan mint tea.
Msemen - Morocco:
This Genoan recipe is a veritable institution in Italy. Farinata is a savory pancake made from chickpea flour, water, salt and oil, which is cooked in a wood-fired oven. It can be eaten with pesto or gorgonzola, spread on the pancake straight from the oven.
Farinata - Italy:
There are many kinds of breads in Indian cuisine that can resemble pancakes. Parathas are a bit like puff pastry versions of chapatis, made from wholemeal wheat flour, corn flour or millet flour.