According to Merriam Webster, a pancake is:
“a flat cake made of thin batter and cooked (as on a griddle) on both sides.”
This wildly broad definition has served as a blank canvas for different cultures to color as they wish. From fluffy, chocolate laden, ice cream topped stacks at American diners to thin, savory numbers that can be loaded with spicy dips and meats in Ethiopia, you’ll find different types of pancakes in all pockets of the world.
Throughout my adventures, I’ve tried quite a few different types of pancakes. And I’ve loved nearly all of them!
Food writer’s block has been in full force. But I got to thinking….
Why not share 5 of my favorite different types of pancakes!
But first… A Quick History of Pancakes!
It might just be that pancakes have been around for as long as humans have been cooking. Our ancient ancestors pounded plants and seeds into patty shapes, then cooked them up on hot rocks and over fires. A recent excavation in the Shanidar Cave complex in Iraq found such remains that archaeobotanical scientists say date back whopping 70,000 years.
Between you and me, I’m not convinced that mushed, cooked patties get to be called pancakes.
Others speculate that pancakes date back to the Bronze Age. In 1991, scientists uncovered an amazingly well preserved body in the ice who was dubbed “Otzi the Iceman.” Poor Otzi met his fate 5,300 years ago, but at least he died full— red deer, ibex, and a ground wheat remained in his stomach along with remnants of coal. Scientists believe that the coal was used for cooking the grain which was likely pounded into a pancake shape using one of the many tools that were created during the Bronze Age.
While evidence suggests that pancakes were around for thousands of years, the first written record of pancakes dates back to 600 BC Greece. Cratinus, a Greek poet, mentioned the dish in one of his musings. Pancakes, known as Teganitai, made from flour, olive oil, and honey were quite popular in Ancient Greece. People of all classes and backgrounds would enjoy them, and they weren’t too different from pancakes today.
Pancakes have since evolve and adapted to different palates of the world, which leads us to….
Five different types of pancakes you need to try.
1. Japanese Soufflé Pancakes
Some types of pancakes look more like dessert then breakfast, and the ever popular Japanese Souffle Pancake is one such pancake.
Meticulously whipped egg whites coupled with a low and slow cooking method result in impossibly fluffy stacks of bliss. High demand and 20 minute cook times usually means long wait times. Patience is rewards with a culinary experience akin to eating a cloud.
2. Pannenkoekens (Dutch Pancakes)
Dutch pancakes are thin with a diameter akin to large dinner plate. They are one of the many types of pancakes that can be sweet or savory. If you’ve been following The Frugal Foodies for a while, you’ll be shocked to hear that I prefer the savory. If you’re new to The Frugal Foodies… Hi I’m Katie, and I have a raging sweet tooth.
I recently visited The Dutch Pancakehouse in Aruba where we noshed on two types of savory Dutch pancakes: chicken fajita and bacon with egg. Both had a nice crispiness and were quite satisfying without being too filling, and I appreciated a sensible amount of toppings (or fillings?) that didn’t overshadow the pancake itself.
3. Dan Bing (Taiwanese Pancake)
Dan Bing is a savory breakfast dish that’s popular in Taiwan. It consists of a crepe filled with eggs and scallions that’s fried on a piping hot griddle and topped off with all sorts of tasty sauces. It has a deletable, light, crispiness and just enough greasiness to leave you full and satisfied, but not weighed down. The scallions add a pop of freshness, and the different types of sauces are like a choose your own adventure. Salty? Spicy? Sweet? It’s up to you!
Dan Bing is a type of pancake I often find myself craving, but one I’ve never had outside of Taiwan.
4. Banh Khot (Vietnamese Pancakes)
Banh Khot is a mini Vietnamese pancake that is made from a batter composed of rice flour, corn starch, and coconut milk that is fried in a cast iron pan, topped with a prawn, and served with a sweet dipping sauce. The rice flour gives it a nice chew to contrast the crunch from frying. And the sweet dipping sauce pairs perfectly with the salty, fishiness from the shrimp. The dish is rarely found outside the southeast coat of Vietnam, and the beach city Vũng Tàu is the best place to enjoy it!
(Hungry for more Vietnamese dishes that you mind not see at your locale Vietnamese joint? Check THIS post out!)
5. Jianbing (Chinese Pancake)
There are many types of pancakes in China, and Jian Bing is one of them. It’s a crepe filled with egg, cilantro, scallion, a crispy fried wonton, and perhaps a healthy slather of chili for fellow heat lovers. The flavors are tried and true, but the crunchy wonton adds an exciting pizazz to each bite. Like other types of Asian pancakes, Jian Bing will leave you satisfied, not stuffed, given the lightness of the crepe itself.
You can score Jian Bing in various pockets of New York City, and I predict it will start to become more and more common.
