Top Results for Savory Cake

Made to order on a broad circular griddle, jianbing is a Chinese savory street-food crêpe strongly associated with breakfast. Its roots are linked to Shandong, though regional versions use different flour blends. Mung bean and wheat flour are among the ingredients used in the thin batter. An egg is...

Buckwheat gives galettes de sarrasin their earthy flavor and distinguishes them from the wheat-flour crêpes often served for dessert. These savory, unleavened pancakes come from Brittany in northwestern France. A traditional batter uses buckwheat flour, water and salt, although recipes vary. Cooked...

Layers define Hiroshima-style okonomiyaki. Unlike the Osaka approach, which mixes ingredients into batter, this regional Japanese dish builds them over a thin crêpe base on a hot griddle. Shredded cabbage and bean sprouts are commonly combined with thin pork slices, while noodles and egg make the fi...

Despite its English name, cong you bing begins with unleavened wheat dough rather than a pourable pancake batter. The dough is rolled out, coated with fat and chopped scallions, then rolled or folded again to create layers. Pan-frying gives the outside a golden, crisp surface while the interior reta...

The name bánh xèo means 'sizzling cake,' referring to the sound of batter meeting a hot pan. This Vietnamese savory crêpe uses rice flour, water and turmeric, which supplies its familiar yellow color. Pan-frying creates crisp edges around fillings that commonly include pork, shrimp and bean sprouts....

Roti canai is a Malaysian flatbread made from an elastic wheat-flour dough that is repeatedly stretched, folded, and cooked on a hot griddle with fat. This preparation creates a crisp exterior and thin, flaky inner layers, distinguishing it from thicker fermented breads. Associated with Indian Musli...

Colombian arepas are round, unleavened flatbreads made primarily from precooked cornmeal, water, and salt. Pre-dating European contact, arepas have been a staple food in the region now known as Colombia for at least 1,000 years. Colombian arepas differ from their Venezuelan counterparts by being thi...

A paper dosa is an exceptionally thin and crispy variant of the traditional South Indian dosa, made from a fermented batter of rice and black lentils. It is distinguished by its preparation, where the batter is spread to a nearly translucent thinness on a hot griddle, resulting in a delicate texture...

Haemul Pajeon is a savory Korean pancake made from a batter of wheat flour, eggs, and water, generously filled with scallions and a variety of raw seafood. The dish typically incorporates ingredients such as squid, shrimp, clams, and oysters, which are pan-fried together with the vegetables to creat...

Rava Dosa is a popular South Indian savory crêpe distinguished by its use of semolina (rava) instead of the traditional fermented rice and lentil batter. This alternative batter, which also includes rice flour and all-purpose flour, allows the dish to be prepared instantly without requiring fermenta...

Pajeon is a traditional Korean savory pancake defined by the prominent use of scallions (pa) in its batter. Made primarily from wheat flour, rice flour, and water, the mixture is pan-fried with a generous amount of oil to produce a crispy exterior and soft interior. Often incorporating additional in...

Martabak telur is a popular Indonesian savory street food consisting of a pan-fried, stuffed pancake. The dish features a thin, crispy dough that is stretched extensively before being folded over a spiced filling of ground meat, diced onions, and beaten eggs. It is cooked in a large, flat iron pan w...

Kimchi jeon is a savory Korean pancake made by pan-frying a batter of wheat flour, chopped kimchi, and sometimes pork or seafood. It is specifically designed to utilize well-fermented, sour kimchi, which imparts a distinct tang and reddish color to the dish. The pancake is typically pan-fried until...

Bindaetteok is a traditional Korean savory pancake made primarily from a batter of ground, soaked mung beans. The base is mixed with a variety of ingredients, often including sliced pork, kimchi, mung bean sprouts, and scallions, before being pan-fried to a crisp, flat disc. It is distinguished from...

Nokdujeon is a traditional Korean savory pancake made primarily from a batter of ground mung beans, known as nokdu. Often used interchangeably with the term bindaetteok, the dish involves soaking the beans before grinding and pan-frying them to create a crisp exterior and a soft interior. The batter...

Italian crespelle are thin, delicate unleavened pancakes that serve as the Italian culinary equivalent to French crêpes. The batter consists of flour, eggs, and milk, cooked quickly in a pan to achieve a flat, pliable consistency. In Italian gastronomy, they are primarily utilized as wrappers for bo...

Irish boxty is a traditional potato pancake that serves as a staple of rural Irish cuisine, particularly in the northern midlands and western counties. The batter is uniquely composed of both finely grated raw potatoes and mashed potatoes, combined with flour, buttermilk, and salt. This combination...

Set Dosa is a South Indian breakfast item consisting of a set of two or three small, thick, soft dosas served together on a single plate. Made from a fermented batter of rice and urad dal (black gram), it produces a spongy, slightly tangy pancake with a pale golden surface and minimal crispness. The...

Thalipeeth is a savory flatbread from Maharashtra, India, made from bhajani, a dry-roasted multigrain flour blend typically containing rice, wheat, jowar (sorghum), bajra (pearl millet), and chana dal (split chickpea), along with spices such as cumin and coriander. The dough is mixed with water and...

Slovak lokše are traditional thin, unleavened potato flatcakes originating from the regions of Slovakia. The dough is made from grated boiled potatoes combined with flour and salt, then baked on a hot, dry griddle until lightly spotted. Rather than being eaten plain, these pliable flatcakes are typi...

Handvo is a savory, cake-like dish originating from the Gujarat region of India. It is prepared using a fermented batter made from a combination of rice and mixed lentils, which is then mixed with grated vegetables, most commonly bottle gourd. The batter is traditionally baked or pan-fried until a c...

Amboli is a traditional savory pancake originating from the Konkan coastal regions of Maharashtra and Goa in India. The batter is prepared by fermenting a mixture of ground rice, urad dal (black gram), and spices overnight. Unlike thin crepes, amboli is cooked into a thick, spongy disc, often pocked...

Hobakjeon is a traditional Korean savory pancake made by pan-frying thinly sliced zucchini that has been dredged in flour and dipped in beaten egg. It is a common type of jeon, typically served as a banchan (side dish) or enjoyed with alcoholic beverages as anju. The dish is valued for its mild flav...

An oatcake is a traditional oat-based bread or cracker associated especially with Scotland and parts of northern England. Scottish oatcakes are commonly made from oatmeal, water, fat, and salt, then baked on a griddle or in an oven until firm; their texture ranges from slightly chewy to thin and cri...