...wherever you are in the world. 


On Shrove Tuesday, pancakes were historically made as a custom to use up fatty ingredients such as eggs and butter before Lent. Since then, pancakes have taken on a life of their own, with many countries creating their own specialities combining specific ingredients, techniques, and toppings. Wanting to help you make the most of this one day of the year where it is acceptable to throw food around in the kitchen (unless you are 'flipping good'), we have put together a list of what we think are the perfect pancakes. Whether you are celebrating this special day abroad or just looking to create something a little different, there is sure to be a recipe that will tantalise anyone's taste buds.


The shape of a small ball, this traditional Danish pancake is distinctive. Specially prepared in a moulded frying pan designed to create the rounded shape, they can be found across the Netherlands and are often served around Christmas time. Here is a recipe we love from The Small Things blog.

For airport transfers to Denmark, click our page.


Hotcakes are similar to pancakes but are often made with cornmeal and include cinnamon. They are thick and fluffy and usually topped with jam or sweet milk.

Visit The Kitchn here to view a healthy recipe.

Peanut Pancakes (Apam Balik)

Peanut Pancakes Meaning 'turnover', Apam Balik are made with a rice flour blend and stuffed with a sweet peanut filling which also includes sweetened dried coconut, corn, bananas and sugar. It is common for them to be presented standing upright. You can find a great recipe here at Curious Nut.


Crepes One of the most popular forms of the pancake, crepes are thin and large. They are prepared by smoothing batter thinly over an oiled pan and often served with sugar and fruit juice. If you would like to see a recipe for crepes by Nigella click here.

US and Canada
Buttermilk Pancake Stacks

The most versatile style of pancake, the basic ingredients include buttermilk and flour. Traditionally dropped onto the griddle by spoonfuls, these small pancakes (also known as silver dollar pancakes) are thick and fluffy; they are a popular breakfast choice suitable for a whole variety of toppings. For a simple yet tasty recipe, click here to visit Baker by Nature.


Pikelets Petite and thick, these pancakes are a popular snack, known to be served with afternoon tea. Very slightly similar to an English scone, preferred toppings include cream and jam. To view a classic Pikelet recipe, visit Bakes Cake Au here.


Image Source: Flavours and Flair A popular breakfast option throughout Greece, many believe Tiganites date back to the sixth century B.C. Famously drizzled with honey and cinnamon, they are made with batter which includes olive oil. A religious festival is held on the island of Corfu on 12th December in honour of the island's patron Saint Spyridon, where it is a tradition to serve the pancakes. Click here to visit Flavours and Flair for a delicious recipe.

Cong You Bing/Scallion Pancakes 

Scallion Pancake As popular in China as muffins in America, Cong You Bing, also known as scallion pancakes, are a savoury, unleavened flatbread folded with oil and minced scallions or spring onions. Unlike western pancakes, it is made from dough instead of batter. As well as street food, they are sold in restaurants and supermarkets. If you prefer savoury over sweet and would like to try these, click here for a great recipe.

Eastern European

Blini/BlintzA Blini, Blin, or Blintz, is a thin pancake common in many Eastern European countries. Traditionally made from buckwheat flour and yeast, they are slightly thicker than crepes and served with both sweet and savoury toppings. These are not to be confused with blintzes - also known as crepes or palatschinke. You can find a tasty recipe here.

Sugar and Lemon Pancake 

Lemon and Sugar Made with plain flour, eggs and milk, Brits love their pancakes drizzled in lemon juice and topped with sugar. Like Americans, they also enjoy golden syrup or savoury fillings as in Europe. These pancakes can be served for breakfast or as a main course. A tasty recipe can be found on Scrummy Lane, here.


Image Source: Blue Eyed Soul Food Image Source: Blue Eyed Soul Food

A puffy perfection, Pannukaku is often baked in a rectangular pan and cut up into single slices. Popular toppings include powdered sugar, fruit, cream and other sweet fillings. If you'd like to try these, click here to visit Blue Eyed Soul Food.  

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