page_title: Pancake
section_title: Japan
hierarchical_section_title: Pancake / Regional varieties / East Asia / Japan
caption_attribution_description: EOS 60D+Sigma 50mm F1.4 EX DG HSM If you have requests or comments, please describe these in photo comment space. 窯焼きスフレパンケーキ
context_page_description: A pancake is a flat cake, often thin and round, prepared from a starch-based batter that may contain eggs, milk and butter and cooked on a hot surface such as a griddle or frying pan, often frying with oil or butter. Archaeological evidence suggests that pancakes were probably the earliest and most widespread cereal food eaten in prehistoric societies.
  The pancake's shape and structure varies worldwide. In England, pancakes are often unleavened and resemble a crêpe. In North America, a leavening agent is used creating a thick fluffy pancake. A crêpe is a thin Breton pancake of French origin cooked on one or both sides in a special pan or crepe maker to achieve a lacelike network of fine bubbles. A well-known variation originating from southeast Europe is a palačinke, a thin moist pancake fried on both sides and filled with jam, cream cheese, chocolate, or ground walnuts, but many other fillings—sweet or savoury—can also be used.
  When potato is used as a major portion of the batter, the result is a potato pancake. Commercially prepared pancake mixes are available in some countries.
context_section_description: In Japan, okonomiyaki are made from flour, egg, cabbage and a choice of ingredients. Oyaki are pancakes often stuffed with anko, eggplant, or nozawana. Dorayaki are a sort of sandwich made from Western-style pancakes and anko. Sweet crepes are also very popular.
  The Japanese have also created a souffle style cooked in rings pancake inspired by American pancakes which is taller and fluffier, found in Singapore, Toronto, Australia and the UK.
caption: Japanese style souffle pancakes
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