Pancakes

A (plural: ) is a Welsh pancake made with flour, buttermilk, eggs, vinegar and salted butter. Traditionally made on bakestones or griddles, the is one of the oldest recipes in Wales. They are also known as , and and are normally served thickly piled into a stack and spread with butter. It is traditionally served at celebrations in Wales, such as Shrove Tuesday and birthdays.

cooking device used to make crepes, galettes, pancakes, blinis or tortillas

Danbing (; Mandarin pronunciation ), also known as egg pancake or rolled egg crepe, is a Taiwanese breakfast dish. Different regions makes the dish differently, in most cases, the dough is made by kneading flour, potato starch, glutinous rice flour, and water into a thin dough, and an omelet is baked on top of the dough. In Taiwan, dan bing is mainly sold at breakfast shops, restaurants as well as night market food stalls. They are also sold commercially in supermarkets, where the dough is frozen in plastic packaging, and egg is added as the dough is heated.

Chinese stuffed pancake

pancake made with buckwheat flour

sweet banana cake

''''', called ''''' in French, is a buckwheat pancake in Breton cuisine.

Indonesian type of pancake

Borlengo (: borlenghi), also called burlengo or zampanelle, is an Italian thin flatbread. Originally a type of food eaten by the poor and made only with flour and water, it now also usually includes salt and optionally eggs, and is often made outside in a frying pan the size of a cart's wheel. These are then rubbed with a mixture that can contain rosemary, garlic, salt pork, olive oil, or what is called cunza, sauteed minced pancetta and sausage, folded into quarters and sprinkled with Parmesan.

variant of oven-baked pancake

A pannenkoek (; plural pannenkoeken ) or Dutch pancake is a style of pancake with origins in the Netherlands. Pannenkoeken are usually larger (up to a foot in diameter) and much thinner than their American or Scotch pancake counterparts, but not as thin as crêpes. They may incorporate slices of bacon, apples, cheese, or raisins. Plain ones are often eaten with treacle (syrup made of sugar beets), appelstroop (an unspiced Dutch variety of apple butter) or (powdered) sugar and are sometimes rolled up to be eaten by hand or with cutlery.

Indian breakfast dish prepared mostly in Maharashtra

Saffranspannkaka or gotlandspannkaka (English: saffron pancake or Gotland pancake, Gutnish: saffranspannkake or saffranspannkakå) is a dessert from the island of Gotland, Sweden, and is considered one of their provincial dishes. It is made of rice pudding, cream, milk, sugar, egg, chopped almonds, and saffron mixed together and baked. The cake can be eaten tepid or cold and is traditionally served with dewberry jam and whipped cream.

thumb|Chremslach Chremslach (, ; singular chremsl or khremzl, , ) is a Jewish food eaten on Passover. Chremslach are small thick pancakes or fritters made of potato or matzah meal. Chremslach can also be more dessert-like, including ingredients like dried fruit and nuts.

Milcao or melcao (sometimes hypercorrected to milcado) is a traditional potato pancake dish originating from the Chiloé Archipelago in Chile. The dish is prepared with raw grated potatoes and cooked mashed potatoes mixed with other ingredients. It forms an important part of the Chiloé dishes curanto and reitimiento, and is mentioned frequently in folklore as part of Chilote songs and riddles. The dish spread to the south of Chile and Argentina with the migration of many Chilote families to Patagonia during the second half of the 19th century and the beginning of the 20th century.

A boûkète (Walloon; also spelled bouquette in French) is a type of Belgian pancake made with buckwheat flour, pan-fried in lard and frequently embellished with raisins. Boûkètes may be eaten hot or cold, garnished with a local brown sugar known as cassonade or with sirop de Liège.

Chalbori-ppang () is a South Korean confection, consisting of two small pancakes made with glutinous barley flour wrapped around a filling of red bean paste. The round, flat, mildly sweet confection has a texture similar to that of a glutinous sponge cake.

Guokui (), literally "pot helmet", is a kind of bing (flatbread) made from flour originating from Shaanxi cuisine.

firm rice cake made by the Saint Thomas Christians of Kerala, India

French dish