Pancakes
Gambir
Гамбир
Mongolia
Flat pancake of flour, water and fat cooked in a pan and eaten with sugar, jam or clotted cream.
Original eatfuls sticker artwork
What it is
A closer look at Gambir.
Flat pancake of flour, water and fat cooked in a pan and eaten with sugar, jam or clotted cream.
What to look for
Know it when you find it.
Denser and chewier than a crêpe because it is made with fat rather than egg. Sold plain and sugared at market stalls.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Gambir.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
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Åland Islands
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Malaysia
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Indonesia
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Kerala, India
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A soft, bowl-shaped rice pancake from Kerala and Sri Lanka with lacy, crispy edges and a fluffy center. It is often served with stew or coconut milk.
Latvia
Blood Pancakes
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Pancakes made with blood and barley or rye flour, a traditional winter dish, hearty and rich.
Morocco
Baghrir (Thousand-Hole Pancakes)
بغرير
Yeasted semolina pancakes cooked on one side so hundreds of tiny holes open across the surface.
Rwanda
Banana Pancakes
Pancakes made with mashed ripe bananas mixed into the batter, cooked on a griddle; a sweet breakfast or snack using Rwanda's abundant bananas; popular in urban cafes and guesthouses.