Pancakes
Paniyaram
பணியாரம்
Tamil Nadu, India
Soft, round dumplings of fermented rice-lentil batter, cooked in a special pan.
Original eatfuls sticker artwork
What it is
A closer look at Paniyaram.
Soft, round dumplings of fermented rice-lentil batter, cooked in a special pan.
What to look for
Know it when you find it.
Crisp outside, spongy inside; served with coconut chutney.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Paniyaram.
Tamil Nadu, India
Region-specific tradition
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.