Every February, Brits dust off their frying pans and attempt to flip pancakes with varying levels of success.
Why? Because it's Shrove Tuesday, of course. The day when we consume an ungodly number of pancakes before Lent begins.
It's basically a day dedicated to eating what is essentially cake for dinner.
Historically, pancake day was all about using up rich ingredients like eggs and milk before 40 days of fasting.
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But these days, it's more about seeing how many pancakes you can eat before entering a food coma.
And, as a nation, we're not alone. Across the globe, different countries celebrate their own versions of pre-Lent indulgence.
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While we're flipping pancakes, Americans celebrate 'Fat Tuesday', Swedes tuck into Fettisdag treats, Denmark and Norway enjoy Fastelavn and the French mark La Chandeleur.
Different names, same concept - eat all the good stuff before fasting begins.
Pancake Ideas from Around the World
If you're looking for international inspiration for some new pancake ideas this year, here's a global selection of some flipping good options.
American Buttermilk Pancakes - US
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Americans don't mess about when it comes to pancakes.
Their version is thick, fluffy and usually comes in stacks reminiscent of New York's skyline.
Drowned in maple syrup and butter, they're the breakfast of champions for anyone with a sweet tooth.
Many Americans also like to consume their pancakes with crispy bacon. Either way, they're a solid contender for the world's best pancakes.
Crêpes - France
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Thin, delicate and incredibly versatile, crêpes have found their way into British food culture. I speak on behalf of all Brits when I say crêpes are a winner.
A sibling to the galette, these paper-thin pancakes prove that sometimes less is more.
Whether you opt for sweet with Nutella and banana, or savoury with ham and cheese, it's always a solid choice.
Galettes - France
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Not all pancakes have to be sweet. In addition to crepes, the French are masters of the savoury pancake - buckwheat galettes being a prime example.
These thin, nutty-flavoured pancakes are traditionally filled with ham, cheese and a perfectly runny egg. Très bon.
Blinis - Russia
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Fancy feeling fancy this Pancake Day? These small, yeasted pancakes are the life of any Russian celebration.
Bite-sized, topped with sour cream and caviar or smoked salmon, blinis are essentially posh canapés.
Perfect for pretending you're at a fancy soirée when really you're in your PJs at home, blinis are worthy of a big chef's kiss.
Eierkuchen / Pfannkuchen - Germany
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This German take on pancakes features butter and baking powder with a hint of vanilla extract or cinnamon thrown in.
Want to go savoury? Skip the sweet spices and try the potato version with a bit of apple sauce or even sausage. One batter, endless possibilities - German efficiency at its finest.
Roti Canai - Malaysia
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More of a flatbread than a pancake, but there's no need to split hairs. If you've never had roti canai, you're in for a treat.
These flaky, crispy flatbread-style pancakes are served with spicy curry dips that'll wake up your taste buds faster than a double espresso. It's a breakfast dish that packs a punch.
They're so good that you might be tempted to book a flight to Malaysia straight away.
Dosa - India
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Thin, crispy and made from a fermented rice and lentil batter, dosa is a South Indian favourite.
Often stuffed with spicy potato masala and served with chutneys, think of them like a breakfast burrito's Indian cousin.
In South India, you'll find dedicated dosa masters who can make them as large as umbrellas.
Some modern cafés even serve them in cone shapes stuffed with chocolate or ice cream (but don't tell the purists).
Msemmen - Morocco
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A layered, buttery delight, msemmen is a square-shaped pancake that can be served with honey or stuffed with savoury fillings like spiced onions, meat and tomatoes.
Worked into a paper-thin sheet, the dough is dotted with butter, then folded multiple times.
They're particularly popular during Ramadan when they're served at iftar with honey and mint tea.
The process of making them is almost therapeutic. Watching someone fold and shape msemmen is like viewing edible origami.
Pannenkoeken and Poffertjes - Netherlands
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The Dutch are heavyweight champs when it comes to pancakes. Theirs are dinner-plate sized and come with sweet or savoury toppings.
Traditionally, pannenkoeken are thin. But they're sturdy enough to handle generous portions of bacon, cheese and even apples baked right into the batter.
At Dutch pancake houses, they're often served on plates so large that they hang over the table edges.
Let's not forget the adorable mini version, poffertjes. These tiny puffy pancakes are made in special dimpled pans and flipped with two forks.
They're typically served with a snowstorm of powdered sugar and a knob of butter that melts into all the little nooks and crannies. Delicious.
Okonomiyaki - Japan
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Japan is famously proud of its regional dishes. And when it comes to the country's take on pancakes, okonomiyaki, there are two key players in the arena.
Hiroshima okonomiyaki is layered, with ingredients like cabbage, noodles and egg stacked and grilled separately.
Osaka okonomiyaki is mixed into a batter before cooking, resulting in a fluffier, pancake-like texture.
As well as tasting amazing, Okonomiyi is theatrical. Hungry diners watch as chefs prepare them on hot plates.
And the finishing touch is a sprinkling of 'dancing' bonito fish flakes. Almost worth the airfare alone.
Petulla të Fshira - Albania
Light and fluffy, petulla is a fried pancake often served for breakfast with honey or cheese.
Slightly thicker than your average pancake, they're the perfect breakfast or comfort food snack.
After being kneaded until smooth, the dough is left to rise, giving it a distinctive chewy texture that's addictively good.
Petulla are often served hot from the pan, dusted with icing sugar or drizzled with honey.
In Albanian homes, they're a symbol of hospitality. If you're offered petulla, you know you're being treated like family.
Arepas - Venezuela/Colombia
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These thick cornmeal pancakes have taken European street food markets by storm in the last few years.
Stuffed with cheese, meat or avocado, arepas are like the South American version of a sandwich.
The cornmeal gives them a slightly sweet, nutty flavour and a satisfying texture that's crispy outside but tender inside.
The key is using the right cornmeal - i.e., a specially prepared type called masarepa.
Grilled until golden, arepas are split and stuffed like a pitta pocket.
In Venezuela and Colombia, they're eaten for breakfast, lunch and dinner - proof that some foods are too good to limit to one meal.
Lívance - Czechia
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With yeast included in the batter, lívance have a soft buttery texture that's absolutely worth the extra proving time.
Consider lívance the luxury spa treatment of pancakes. The yeast gives them a slightly sourdough-like tang and creates tiny air pockets that make them beautifully light.
Traditionally topped with plum jam, quark and a sugar dusting, they're often served as a sweet lunch.
Katmi - Bulgaria
Thicker and spongier than crêpes, these Bulgarian treats are versatile enough to handle anything from jam to cheese. They're like the all-terrain vehicle of the pancake world.
The batter includes yoghurt, giving them a slight tanginess and tender crumb. They're often folded into quarters and filled with sweet or savoury ingredients. Honey and walnut is a classic combination.
In Bulgarian villages, they're traditionally made on a special flat pan called a sach. This gives them their distinctive texture.
Msabeeb - Saudi Arabia
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Msabeeb is a traditional breakfast food of Saudi Arabia. These mini pancakes are made with wheat flour and served with honey.
Mini but mighty, they prove that good things really do come in small packages.
Cardamom or saffron is often added to the batter, giving them a distinctive aromatic flavour that's uniquely Middle Eastern.
They're typically cooked on a special circular pan with multiple shallow holes, creating even portions every time.
In Saudi homes, they're often served for breakfast with date syrup or cheese, accompanied by strong Arabic coffee.
Trending - Japan's Cloud/Soufflé Pancakes
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Soufflé, or cloud pancakes, are fluffy little creations that have taken Instagram by storm. Whipped egg whites give them an airy texture, making them light and fluffy, like clouds.
Warning: Attempting to make these might result in several failed attempts. Which is great for Instagram vs reality content, but not so great for eating.
The secret lies in the meringue-like mixture that's folded into the batter and cooked very slowly using rings to maintain their height.
Some Tokyo cafes have two-hour queues just to try them. They're often served with fresh fruit, whipped cream and sauces that cascade down the sides - very photogenic.
Quick side note: They deflate quickly, so get your camera ready before they arrive.
Ready, Set, Flip - The Sport You Didn't Know You Needed
If pancakes are off the menu for you, then you might like to keep them in your life with a little pancake racing - yep, that's a thing.
The Olney Pancake Race in Buckinghamshire, England, is the most famous of its kind and dates back to 1445.
Legend has it, a woman ran to church still holding her frying pan and thus, a tradition was born.
It's got such a reputation that Liberal, Kansas in the US set up a rival race. And now the two locations compete simultaneously every year.
Nothing like a bit of transatlantic pancake rivalry to spice things up.
Stay Connected on Your Pancake-Tasting Travels
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Thinking about a pancake-fuelled trip abroad? Whether you're flipping in France or munching Masabeeb in the Middle East, staying connected is essential.
With eSIMs for travel, you can skip the hassle of hunting for Wi-Fi or sourcing fiddly SIM cards.
eSIMs from Airalo help you stay online, whether you're snapping the perfect crepe or navigating town for the best pancake spots.
Happy Pancake Day!
