More Pancakes from Around the World

CEBU, Philippines - The pancake remains to be one of the world's most well-loved breakfast companions. It is quick and easy to make, and generally made from a basic combination of eggs, flour and milk.

But as standard or "basic" as this aspect of the pancake can be described, the world's variations of this easy-to-make breakfast special hints that there's more to it than what pre-made hotcake mixes would tell us - as the following pancakes from Malaysia, France and Valenzuela and Columbia would show.

Apam Balik (Malaysia)

As a turnover or folded pancake type, Malaysia's Apam Balik is traditionally made with ground roasted peanuts and sweet corn.

This pancake is a mainstay in hawker food outlets and in night markets (pasar malam) in Malaysia. Its name loosely translates to "folded pancake" or "turnover pancake," with its texture characterized to bear a crispy quality.

Though the traditional apam balik highlights a peanut-inspired flavor, newer flavor variations that are made with chocolate and strawberry have been gaining popularity over the years. As a specialty pancake type, the apam balik is often mistaken for India's appam pancake, considering how similar the two pancakes' names are.

Crêpe (France)

Made with a thin batter, crêpes are generally made with flour, eggs, milk, butter and salt, and are categorized in two main types: the savory and the sweet.

Incredibly popular in France, crêpes are also quite popular in most of Europe, in Japan and different parts of Asia. This thin pancake takes its name from the Latin crispa, which translates to "curled."

Generally, crêpes are served either as a main meal or as dessert. Crêpe variations can be found in crêperies - which is basically the "to-go" or "takeout" version of crêpes, often served as a fast food specialty in food stalls in France.

Cachapa

(Valenzuela and Columbia)

Like the apam balik, Valenzuela and Columbia's cachapa is a street food specialty that is made either in pancake or in wrap form.

Made from a corn-based dough, cachapas are often paired with a hand-made cheese named Queso de Mano (which bears mozzarella cheese qualities), and is also popularly paired with pork chicharrón.

The cachapas can either be served as a snack, or as a full breakfast meal. The dough of breakfast cachapas is often made with a wide selection of ingredients - including jams, different types of cheese and creams - and is occasionally served with fried pork and cheese as side dishes.