Pancakes
Lahoh
Djibouti
A batter of sorghum or wheat left to sour overnight and cooked on one side only, coming out spongy and covered in holes.
Original eatfuls sticker artwork
What it is
A closer look at Lahoh.
A batter of sorghum or wheat left to sour overnight and cooked on one side only, coming out spongy and covered in holes.
What to look for
Know it when you find it.
Eaten with shafut, honey or stew. It should be cooked on one side only — a browned second side means it was flipped, which it never should be.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Lahoh.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
Jutland, Denmark
Æbleskiver
A Danish round, spherical pancake ball, fried in a special pan and served with sugar and jam, a Christmas and market classic
Åland Islands
Åland Pancake
Ålandin pannukakku
Traditional Åland pancake, often made with leftover porridge, served with plum jam, a regional island specialty.
Malaysia
Apam Balik
Min Chiang Kueh
Thick or thin pancake with peanut and corn filling, crispy edges with generous filling and balanced sweetness.
Indonesia
Fermented Rice Pancake
Apem
Fermented rice pancakes, soft and spongy with slight sourness, traditional Javanese snack.
Kerala, India
Appam
അപ്പം
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
Asins pankūkas
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.