Around the world in 8 pancake toppings

Souffle Pancake, Japan

Wiggly, jiggly and souffle-like, pancakes in Japan are – perhaps unsurprisingly – rather sophisticated fare. Mixing meringue into the mixture is key to their light and airy texture – and height. These are not the paper-thin pancakes that we’re used to; in fact, they’re skyscrapers by pancake standards. In Tokyo, they’re often served with a mountain of whipped cream and healthy helping of fruit.

Peking Duck Pancakes, China 

Chinese pancakes don’t need an introduction. You know the ones: soft, thin and steamed. You pinch them straight from the bamboo steamer with a pair of chopsticks, then load them up with delicious crispy duck, slather on the plum sauce and pile up the cucumber and spring onion. We’re getting hungry at the very thought. If you want to try the real thing, on our China tours, we savour a traditional Peking Duck dinner.

Crepe Suzette, France

Crepe Suzette is one of those iconic retro dishes that is so famous, you almost forget they originate in France. Quite simply, they’re crepes swimming in a caramalised orange sauce with a healthy dose of liqueur. While you probably wouldn’t serve these for breakfast, they make for a very welcome dinner party dessert.

Arepas, South America

Arepas are eaten across South America but originate in the area that makes up modern day Colombia, Venezuela and Panama. They’re savoury circular corncakes made from fresh cornmeal - sometimes made plain, sometimes with cheese inside. They’re pretty versatile and can be served for breakfast or as a side dish with a spread of butter on top, or for lunch with beef and vegetables inside. In fact, arepas are so good, they've become an integral part of the Colombian national dish, Bandeja Paisa.

Blinis, Russia

Blini are the miniature variety of pancake favoured in Russia. In fact, they’re small enough to consume in just one bite, so they’re often served as canapes. Traditional versions are topped with sour cream, fresh dill and caviar, smoked salmon, or herrings, but you can create other savoury or even sweet versions. Fruit, jam, and honey are also popular - vodka optional.

Pancake Soup, Germany

Fried or steamed. Thin or thick. Sweet or savoury. All pancakes are equal in our eyes. But in a soup? It’s a thing in Germany. German pancake soup (Flädlesuppe) is a warming broth typically made from beef, chives and sauted vegetables. Oh, and rolled up strips of crepe, which act as the ‘noodles’. It’s a delicious, comforting staple during the long German winters. 

Dosas, India

When you think of Indian food, pancakes aren’t the first thing that spring to mind. But in a country as diverse as India, it’s hardly surprising that they have their own take on the flat favourite – and if you like your pancake with a kick, you’re in for a treat with the Indian dosa. Dosas are made from flattened rice and are often served with flavourful chutneys and filled with spiced vegetables such as aloo masala. Although they originate in southern India – which we explore thoroughly on our Southern India – Boulevards and Backwaters tour – they are readily made and eaten across the county, so you’re likely to get a taste on any of our India holidays.

American Pancakes

Pancakes are an American staple and dedicated pancake houses are commonplace from New York to California, so you’re bound to get your fill on our selection of USA tours. In fact, rumour has it that Thomas Jefferson enjoyed them so much, he had a recipe sent to his hometown from the White House. Not a nation known to be understated, American pancakes are thick and fluffy and are served by the dozen. They’re stacked up tall and often doused in butter and topped with blueberries and icing sugar or bacon and syrup. The choices are endless.

Have we inspired you to take your pancakes to a new level this year? We’d love to see your creations – don’t forget to share a photo with us on Facebook.