Bánh xèo, Vietnam; these savoury crispy pancakes which literally translate as 'sizzling cake' are made from rice flour and coconut milk and typically cooked in a hot skillet with six compartments. Served warm, they're filled all sorts of vegetables and fragrant herbs and spices, and drizzled with a nuoc cham dipping (lime juice, fish sauce, chilies and garlic). http://www.virginholidays.co.uk/destinations/asia-&-far-east/vietnam-holidays
Scallion Pancakes, China; A 'Cong You Bing' or scallop pancake is as common in China as the biscuit is in the UK. Made with unleavened dough rather than batter, they take on a pizza like texture and are pan-fried to give a flaky yet chewy consistency. You'll see them served with all sorts of savoury toppings from soy milk or rice porridge for breakfast, to cheese, fried eggs, chillis or Hoisin Beef for lunch and dinner…
Pancake, England; We Brits have become adventurous with our variations of pancake fillings for Shrove Tuesday but typically Pancake Day is all about a simple sprinkling of sugar and a squeeze of fresh lemon.
Kimchijeon, Korea; A hearty mix of flour batter, meat or seafood and vegetables, 'Kimchijeon' or Kimchi pancakes are characterised by the use of Kimchi - a spicy fermented cabbage and served with a spicy dipping sauce.
OkonomiyaKi, Japan; Very different to the Western style pancake, Okonomiyaki (translated as 'As-you-like-it pancake') is a savoury mix of egg, noodles and cabbage filled with all sorts of fillings from cheese and wasabi to seafood, pork and chicken. It's cooked on a griddle and typically served with a Japanese mayonnaise in zig zag lines and katsuobushi (smoked bonito) and aonori (seaweed) across the top. http://www.virginholidays.co.uk/destinations/asia-&-far-east/japan-holidays
Pannekoek, South Africa: Originating from the Danish, South Africans typically serve these crepe suzette style pancakes with sweet fillings like a milk tart filling or simply sprinkled with cinnamon sugar. You'll find them sold at all sorts of farmers markets across the region. http://www.virginholidays.co.uk/destinations/africa/south-africa-holidays
Pikelets, Australia: Unlike the British pancake, pikelets are thick, small in size, and popularly served as afternoon tea with jam and cream. http://www.virginholidays.co.uk/destinations/australia-holidays
Pfannkuchen, Germany. This starch based batter pancake is typically fried or oven baked before being filled with berries, apples or savoury ingredients like cheese. Unlike the Americans whose pancakes are the staple breakfast item, in Germany they are more often eaten for lunch or dinner.
Buttermilk pancakes, America: Pancakes in the States are characterised by their buttermilk batter and use of baking soda which gives them a thick, fluffy consistency. Stacked high with streaky bacon, a lump of butter and oodles of maple syrup, this is the epitomy of a US diner breakfast. You'll also find a variety of other toppings from blueberries and yoghurt, to chocolate chips and cream. http://www.virginholidays.co.uk/destinations/usa-holidays
Crêpes, France. Like the British pancake, The batter is made from flour, eggs and milk and is then spread in a very thing layer across a hot griddle. You'll find them rolled up with all sorts of fillings, from lemon and icing sugar, to banana or strawberries with chocolate.