Same dish, different world

Thin batter, hot pan

Pour a thin batter onto a flat, screaming-hot surface and you get one of humanity's oldest ideas — invented independently on almost every continent.

47 versions across the world · 45 on Polydish

Dosa, the version of thin batter, hot pan

Dosa—

A fermented rice-and-lentil batter poured thin on a screaming-hot tawa, crisp and tangy.

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Crêpe—

The classic thin pancake, made from wheat or buckwheat batter and cooked on a griddle.

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Injera, the version of thin batter, hot pan

Injera—

A spongy, sour Ethiopian flatbread made from teff flour, serving as both food and utensil.

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Bánh Xèo, the version of thin batter, hot pan

Bánh Xèo—

This Vietnamese crepe is fried until crackly and folded over a savory filling.

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Blini— Russia

Yeasted buckwheat batter on a skillet — small, tender, and the traditional bed for smetana and caviar.

Worth knowing abroad — not yet catalogued on Polydish

Jian Bing— China

Mung-bean and wheat batter spread on a street griddle, with an egg cracked on top — Beijing's breakfast crêpe.

Worth knowing abroad — not yet catalogued on Polydish

Benne dose, the version of thin batter, hot pan

Benne dose—

A South Indian rice crêpe, enriched with butter in the batter and served with additional butter.

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Qatayef, the version of thin batter, hot pan

Qatayef—

A sweet dumpling or folded pancake made from batter cooked on one side, then filled.

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Roti sai mai, the version of thin batter, hot pan

Roti sai mai—

A sweet flatbread used to wrap cotton candy.

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Haddekuche, the version of thin batter, hot pan

Haddekuche—

This German biscuit is traditionally hard and imprinted with a diamond pattern.

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Khanom bueang, the version of thin batter, hot pan

Khanom bueang—

These are Thai crêpes or crispy pancakes, a popular street food.

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Sarva Pindi, the version of thin batter, hot pan

Sarva Pindi—

This savory, circular-shaped pancake is made from rice flour and peanuts.

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Racuchy, the version of thin batter, hot pan

Racuchy—

Pancakes made from a flour, milk, egg, and sugar batter, often leavened.

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Tamagoyaki, the version of thin batter, hot pan

Tamagoyaki—

A Japanese rolled omelette, built up in thin layers of egg batter cooked in a rectangular pan.

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Oblea, the version of thin batter, hot pan

Oblea—

A dessert consisting of two thin, round wafers, often filled with sweet ingredients.

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Boûkète, the version of thin batter, hot pan

Boûkète—

a Belgian pancake made from buckwheat flour, pan-fried until golden.

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Dadar gulung, the version of thin batter, hot pan

Dadar gulung—

A sweet coconut pancake, typically green, filled with grated coconut and palm sugar.

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Khandvi (food), the version of thin batter, hot pan

Khandvi (food)—

A savory, tightly rolled snack made from a thin, steamed gram flour and yogurt batter.

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Johnnycake, the version of thin batter, hot pan

Johnnycake—

A cornmeal flatbread, an early North American staple, cooked from a batter.

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Flädle, the version of thin batter, hot pan

Flädle—

Savory crepe-style pancakes cut into ribbons, typically served in soup.

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Kue cucur, the version of thin batter, hot pan

Kue cucur—

A traditional snack made from a batter, deep-fried to create a distinctive shape.

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Chalbori-ppang, the version of thin batter, hot pan

Chalbori-ppang—

This Korean confection consists of two small pancakes made with glutinous barley flour, cooked on a hot surface.

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Daral (food)—

A Filipino dessert crêpe with a thin batter wrapper.

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Sattvic Dosa, the version of thin batter, hot pan

Sattvic Dosa—

A plain version of the Indian fermented rice-and-lentil crepe, adhering to sattvic dietary principles.

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Baghrir, the version of thin batter, hot pan

Baghrir—

An Algerian, Moroccan, and Tunisian pancake made from semolina or flour, characterized by many tiny holes.

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Okonomiyaki, the version of thin batter, hot pan

Okonomiyaki—

A savory pancake made from cabbage and flour-egg batter, griddled with various toppings.

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Pancake, the version of thin batter, hot pan

Pancake—

A classic American breakfast item, thicker than a crêpe, often served with syrup.

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Thalipeeth, the version of thin batter, hot pan

Thalipeeth—

A savory multi-grain flatbread popular in Western India, made from a special flour blend and cooked on a hot griddle.

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Sinasir, the version of thin batter, hot pan

Sinasir—

A Nigerian delicacy made from blended rice batter, fried into a sweet pancake.

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Polskie Nalesniki (Polish Pancakes), the version of thin batter, hot pan

Polskie Nalesniki (Polish Pancakes)—

Thin pancakes made from a batter of flour, eggs, milk, and water.

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Akok (food), the version of thin batter, hot pan

Akok (food)—

A Malaysian kuih made from flour, sugar, eggs, and coconut milk, cooked flat.

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Borlengo, the version of thin batter, hot pan

Borlengo—

An Italian thin flatbread made from a simple flour and water batter, cooked on a large pan.

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Uttapam, the version of thin batter, hot pan

Uttapam—

A thicker, topped South Indian dosa, still based on a poured batter.

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Saffranspannkaka, the version of thin batter, hot pan

Saffranspannkaka—

A Swedish saffron pancake, traditionally baked in the oven.

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Beetroot pancakes, the version of thin batter, hot pan

Beetroot pancakes—

Pancakes made with beetroot, flour, milk, and egg.

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Jeon (food), the version of thin batter, hot pan

Jeon (food)—

A Korean fritter made by coating various ingredients in flour and egg wash before frying.

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Ros omelette, the version of thin batter, hot pan

Ros omelette—

This Indian dish features an omelette, a thin batter cooked on a hot pan, served with a savory gravy.

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Kamir, the version of thin batter, hot pan

Kamir—

A round, pancake-like bread made from a flour, butter, and egg mixture.

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Waffle, the version of thin batter, hot pan

Waffle—

A leavened batter cooked between patterned plates to create a characteristic grid.

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Tuile, the version of thin batter, hot pan

Tuile—

a delicate, arced baked wafer often served as a dessert garnish.

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Gluten-Free Buckwheat Galette, the version of thin batter, hot pan

Gluten-Free Buckwheat Galette—

This French galette is a savory crêpe made from buckwheat, predating its sweet wheat-flour counterpart.

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Blini Pancakes, the version of thin batter, hot pan

Blini Pancakes—

These Russian pancakes are made from buckwheat and flour, cooked on a hot surface.

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Pitha, the version of thin batter, hot pan

Pitha—

A broad category of South Asian foods similar to pancakes or fritters, made from dough or batter.

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Boxty Breakfast, the version of thin batter, hot pan

Boxty Breakfast—

This Irish potato pancake is a staple, often served as part of a hearty breakfast.

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Apam balik, the version of thin batter, hot pan

Apam balik—

A pancake-like dessert made from a batter of milk, oil, eggs, and flour, often filled.

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Shelpek, the version of thin batter, hot pan

Shelpek—

A Central Asian flatbread made from flour, milk, and fat, cooked flat.

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Mjukkaka—

A Swedish round flatbread made from rye flour and yeast, baked in an oven.

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