Description

A pancake is a flat cake, often thin,andround, prepared from a starch-based batter that may alsocontaineggs, milk and butter and cooked on a hot surface such as agriddleor frying pan, often with oil or butter. In Britain,pancakes areoften unleavened, and resemble a crêpe. In NorthAmerica, a raisingagent is used (typically baking powder). TheAmerican pancake issimilar to a Scotch pancake[1] or drop scone.Commercially preparedpancake mixes are produced in some countries.

They may be served at any time with a variety of toppingsorfillings including jam, fruit, syrup, chocolate chips, or meat.InAmerica, they are typically considered to be a breakfast food.InBritain and the Commonwealth, they are associated withShroveTuesday, commonly known as Pancake Day, when perishableingredientshad to be used up before the fasting period of Lentbegan.

Archaeological evidence suggests that pancakes are probablytheearliest and most widespread cereal food eaten inprehistoricsocieties.The pancake's shape and structure variesworldwide. Acrêpe is a thin Breton pancake cooked on one or bothsides in aspecial pan or crepe maker to achieve a lacelike networkof finebubbles. A well-known variation originating in SoutheastEurope isPalačinke, a thin moist pancake fried on both sides andfilled withjam, cheese cream, chocolate, or ground walnuts, butmany otherfillings, both sweet or savoury, can also be used.

Pancakes

Æbleskiver[
Apam balik
Appam
Baghrir
Bánh cuốn
Bánh rế
Bánh xèo
Bannock
Blintz
Borlengo
Boûkète
Boxty
Cachapa
Chalboribbang
Chataamari
Chinese pancake
Cholermus
Crempog
Crêpe
Crêpe Suzette
Palatschinken
David Eyre's pancake
Dosa
Dutch baby pancake
Egg waffle
Farinata
Ficelle picarde
Flädle
Fläskpannkaka
Funkaso
Galette
Gundel pancake
Gyabrag
Hirayachi
Hortobágyi palacsinta
Hotteok
Injera
Jeon
Bindaetteok
Gamjajeon
Hwajeon
Kimchijeon
Meat jun
Memiljeon
Pajeon
Johnnycake
Kalathappam
Khanom bueang
Kouign-amann
Laobing
Masala dosa
Memela
Milcao
Mofletta
Msemen
Munini-imo
Murtabak
Okonomiyaki
Palatschinke
Pan bati
Pannekoek
Pashti
Pathiri
Pesaha Appam
Pesarattu
Ploye
Poffertjes
Potato pancake
Quarkkäulchen
Racuchy
Rava dosa
Roti prata
Scallion pancake – also referred to as spring onion pancake
Scovardă
Sel roti
Serabi
Spring pancake
Staffordshire oatcake
Suncake
Swedish pancake
Thalipeeth
Tlacoyo
Touton
Uttapam

Crêpes are made by pouring a wheat batter onto a frying panorflat circular hot plate, often with a trace of butter orvegetableoil on the pan's surface. The batter is spread evenly overthecooking surface of the pan or plate either by tilting the pan orbydistributing the batter with an offset spatula ortrowel.Theconsistency of the batter cannot be too thick, nor canthe pan betoo hot. In either of these instances, the crêpe could beruinedwith lumpiness or tears. Cooking may take 30 to 60 secondsuntilthe cooked side looks like the surface of the moon, then itisturned over to cook the other side; one can flip it in the airbyswinging the pan (air flipping).

Because the outside of the crêpe is more attractive, theyaretypically never served inside out.

Sweet crêpes are generally made with wheat flour, whilesavorycrêpes are made with non-wheat flours such as buckwheat.Batterscan also consist of other simple ingredients such as butter,milk,water, eggs, flour, salt, and sugar.

Common savoury fillings for crêpes served for lunch or dinnerarecheese, ham, and eggs, ratatouille, mushrooms, artichoke (incertainregions), and various meat products. The fillings arecommonly addedto the center of the crêpe and served with the edgespartiallyfolded over the center.

When sweet, they can be eaten as part of breakfast or asadessert. They can be filled and topped with various sweettoppings,often including Nutella spread, preserves, sugar(granulated orpowdered), maple syrup, lemon juice, whipped cream,fruit spreads,custard, and sliced soft fruits or confiture.