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.
6 versions across the world · 4 on Polydish
Dosa— India
Fermented rice-and-lentil batter, crisped on a tawa — the sour tang comes from overnight fermentation.
See every version of Dosa on Polydish →
Crêpe— France
Wheat or buckwheat batter on a billig griddle — Brittany's answer, folded around butter and sugar or ham and cheese.
See every version of Crêpe on Polydish →
Injera— Ethiopia
Fermented teff batter steamed on a clay mitad — spongy instead of crisp, and it doubles as the plate.
See every version of Injera on Polydish →
Bánh Xèo— Vietnam
Rice batter turned golden with turmeric, sizzled thin — the name literally means 'sizzling cake'.
See every version of Bánh Xèo on Polydish →
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