There are 5 types of foreign breakfast cakes as follows: 1. South Asia, Dosa: Dosa is a rice paste made from lentil paste, fermented rice, and water. It is fried and grilled on a large iron plate to make a crispy pancake, wrapped with spicy food.

Savory mashed potatoes, then dipped in coconut chutney, pickles, tomato lentil sauce and other fillings.

It is often served as breakfast in South India.

2. North Africa, M’semen: Moroccan waffles, made from semolina flour, have a sweet, spicy and salty taste.

The pancakes are spread with butter or topped with spicy minced meat or honey, and are often made into wraps.

3. Ethiopia, Injera: The national food of Ethiopia, at first glance, it looks like a large honeycomb-shaped gray-white pancake. It is made from the local specialty teff and flour and is fermented, so it has a slightly sour taste.

When eating, break off a small piece from the Injera cake, use this piece of cake to pick up some vegetables from the plate, and put it into your mouth together.

Usually there is a piece of Injera placed under the dish. The whole meal is not considered finished until the piece of pancake at the bottom of the dish is eaten.

4. Italy, Farinata: Farinata originates from Genoa in northwestern Italy. It is a delicacy made of chickpea flour, water and oil, and is roasted in a copper pot on a wood-burning oven.

Golden brown, crispy and delicious on the outside, soft on the inside.

Add rosemary or borage to the mixed flour to create different flavors.

This kind of cake is also very popular in southern France, where the French call it socca.

5. France, Crêpe: Crêpe is very soft, easy to spread on the pan, and made as thin as paper.

Every household in France makes Crêpe.

But now they can be eaten all over the world, so they also have many different names.

Italian crespelle.