A galette is a savory buckwheat crêpe, a type of pancake from Brittany. Unlike the crêpe, the galette is cooked on one side only. It is frequently garnished with meat, fish, cheese, salad, or similar ingredients. One of the most popular varieties is a galette covered with grated gruyère cheese, a slice of ham, and an egg, cooked on the galette. In France, this is known as a galette complète. A hot sausage wrapped in a galette (a galette-saucisse) and eaten like a hot dog is also becoming more and more popular. There is also an open-faced pie called a galette. See our Cake Glossary.

GERMAN PANCAKE
A German pancake is another term for a Dutch baby pancake. It is also called a Bismarck, a Dutch puff, a Hooligan, and a Hootenanny. It is similar to a large English Yorkshire pudding. Unlike most pancakes, German pancakes/ Dutch babies are baked in the oven, rather than being fried in a pan on the stovetop. See also pannekoeken, a Dutch pancake.

GRIDDLE
A flat, rimless metal pan used for cooking by dry heat. Griddles are often used to cook foods such as bacon, eggs, pancakes, and hamburger patties.
 

GRIDDLE CAKE
Another word for pancake.
 

HOTCAKE
See pancake.

INJERA or ENJERA
Injera is a pancake-like bread made out of teff flour. It is traditionally eaten in Ethiopia, Somalia (where it is also called lahoh), and Eritrea. The flour is mixed with water and allowed to ferment for a few days. It is then ready to fry into large flat pancakes. A variety of stews, and sometimes salad, are placed upon the injera for serving; or, a piece can be torn off and used to scoop up food. Using one’s right hand, small pieces of injera are torn and used to grasp the stews and salads for eating. Injera is thus both food and plate at the same time.

JAPANESE PANCAKE or JAPANESE

SOUFFLÉ PANCAKE
Japanese pancakes, also called Japanese soufflé pancakes (okonomiyaki ), are thick pancakes that are made using souffle techniques. using soufflé techniques. Egg whites are whipped with sugar and then mixed with a batter made with egg yolks. The result is custardy on the inside and golden and crispy on the outside. They are cooked in ring molds to achieve the perfect roundness. Here’s a recipe.

JOHNNYCAKE or JONNYCAKE
Not a pancake but cornmeal bread (cornbread), usually shaped into a flat cake and baked or fried on a griddle. Believed to be taught to the Pilgrims by the Native Americans, it became a staple in New England and the upper Midwest. Today, however, johnnycake is largely known in the South. It has many different regional names, including ashcake, batter bread; battercake, corn cake, corn pone, hoecake, journey cake, pone, and Shawnee cake.

KOUIGN AMANN or KOUIGN AMAN
Kouign amann is a Breton cake. It is a galette, a kind of crêpe made with brioche dough, butter, and sugar. The name derives from the Breton words for cake, kouign, and butter, amann. Kouign amann is a specialty of the village of Douarnenez in Finistère, where it originated in 1865. Read our extensive explanation of kouign amann.

 

KRUMKAKE
A Norwegian pancake made in a decorative, two-sided press (the plates look like a circular, shallow waffle iron plate with an elaborate design instead of the waffle squares). The finished pancake is molded into a tube shape, allowed to harden, and then eaten plain or filled with whipped cream or other fillings, like a cannoli. Krumkake is a variation of the Italian pizzelle.

LIÈGE WAFFLE
The Liège waffle is the second major type of waffle eaten in Belgium—although it lays claim to being the “original waffle” with a 600-year history. It was invented by the chef of the prince-bishop of Liège, a city in eastern Belgium. While the Brussels waffle (which Americans know as the Belgian waffle) is a crisp dessert waffle, served with a sweet topping and eaten with a knife and fork, the Liège waffle is a smaller, handheld snack food in the manner of a donut. It has a yeast dough and is golden-yellow, softer, and denser in texture than the Brussels waffle, with a caramelized sugar coating from the last-minute addition of pearl sugar that provides a lightly sweet, distinctive flavor. It also has irregular edges, as opposed to the Brussels waffle, which is perfectly rectangular or square with even sides. The Liège waffle is sold by street vendors and at bake shops all over Belgium.