Global Platter > Pancakes without Borders
Pancakes without Borders
How one food fits into four cultures
By Callie Jones
We all know how to make pancakes in America, but we aren’t the only ones indulging in this scrumptious treat. Many other countries around the world have used their unique traditions and culture to create their own versions of the pancake. Though our cultures, traditions and culinary practices may differ, food binds us together as humans—maybe we’re connected to our worldly counterparts more than we think.
Dosa–South India
A staple of South Indian cuisine, the dosa is typically a snack or breakfast food, but has gained popularity as a lunch or dinner dish. A thin pancake made from rice and lentil batter, dosas are almost always served with coconut chutney, or filled with curried potatoes and called masala dosas.
Lefse–Norway
Although lefse is eaten in many different ways around Norway, it is always made from potatoes. Tynnlefse is a thin version usually rolled up with butter, sugar and cinnamon then served as a cake. Tjukklefse is a thick lefse and is traditionally paired with coffee. Potetlefse can be used as a hot-dog bun.
Pupusa–El Salvador
First eaten by the El Salvadoran natives 3,000 years ago, pupusas are stuffed with everything from cheese, beans and pork to buds of loroco flowers. The pupusa, a thick tortilla made from a corn blend, is usually served with a pickled-cabbage slaw called curtido.
Pannekoek–South Africa
Originally a Dutch pancake, a pannekoek is usually eaten when it’s raining in South Africa. This pancake is larger and fluffier than an American pancake, and is sometimes filled with meat. It’s no wonder the Afrikaans call rainy days “pannekoek weather.”