7 pancakes from around the world

Made using potatoes, these savoury pancakes are so loved that they inspired an Irish folk rhyme: “Boxty in the griddle, boxty in the pan, if you can’t make boxty, you’ll never get a man!”

Home-made boxty pancakes (Shutterstock)

Grate some potatoes, then squeeze and strain away the excess liquid (traditionally by using pillow cases or even ladies’ tights) before adding the flesh to the pancake batter. The mixture can then be cooked in the oven to make potato bread, turned into dumplings, or fried to make pancakes. If you don’t fancy making your own, head to Boxty House in Dublin’s Temple Bar: tuck into a Boxty Platter, with goat’s cheese and sundried tomatoes.

Crêpes are thin, not too sweet, and very versatile – take your pick from dessert and savoury fillings. Ham, cheese and mushroom is a tasty twist on brunch, although we reckon you can’t beat the sweet stuff: lemon and sugar, or bananas are chocolate spread. Yum. Brittany is famed for its crêpes.

Nowhere in the world does breakfast quite like in America. The sheer number of breakfast diners and IHOPs (International House of Pancakes) means there’s no excuse to miss out. A short stack (not to be confused with the poker term) is a fluffier, thicker version of the classic pancake.

American pancakes (Shutterstock)

Be warned: it may sound small, but a short stack is usually around 5 sweet pancakes smothered with toppings – so make sure you’re hungry. Toppings vary wildly: from chocolate chips and blueberries, to pumpkin or cheesecake. We’d recommend buttermilk pancakes with bacon and maple syrup for a wicked combo of sweet and savoury flavours.

In Greece, tiganites, also called medallions, are small, slightly crisp pancakes. They’re usually topped with honey, nuts or dried fruit, and sometimes cooked with a splash of brandy to make them even more devilish. If you fancy a (slightly) healthier alternative, try melitzanes tiganites which are made with fried aubergine.

Roti is a popular Thai street food dish. They are very thin and made with unleavened dough, which is made into a square pocket and then stuffed with ingredients. It’s fascinating to see how vendors skilfully flatten, smooth and flip the batter before folding and decorating it. For the most exotic pancake you’ll ever taste, choose one filled with fresh mango and drizzled with condensed milk.

A cross between the British crumpet and the American pancake, golden pikelets have a moreish light and fluffy texture. What they lack in flavour they make up for with versatility: top them with anything you fancy, from strawberries and cream to plain butter and Vegemite. They’re sold in supermarkets, in bags – a handy snack and great for picnics.

The toppings on pannenkoeken, found in Belgium and the Netherlands, are actually incorporated within the pancake. They’re cooked with bacon, cheese, apple or raisins, so you can tuck in without worrying that the toppings will slide off. Best enjoyed in a café overlooking Amsterdam’s canals. Feeling extra indulgent? Smother it with syrup, sugar or apple butter.


Main image: Pancakes with berries (Shutterstock)