A pancake is a flat cake, often thin and round, prepared from a batter that may contain eggs, milk, all-purpose flour and butter and cooked on a hot surface such as a griddle or frying pan, often frying with oil or butter. These are the basic ingredients but according to your choice, you can add banana, chocolate chips, berries like blueberry, strawberry, cranberry. Lastly, finish it with pouring a dash of honey or maple syrup.
It adapted one of the best breakfasts these are fluffy from inside and crisp from outside. Otzi the Iceman was eating einkorn wheat in an early sort of flatbread form, most food historians say that the earliest pancake-like dish, known as Alita Dolcia (“another sweet” in Latin), was made by Romans in the 1st century CE from milk, flour, egg, and spices. In ancient Greece and Rome, pancakes were made from wheat flour, olive oil, honey, and curdled milk. Ancient Greek poets, Cratinus and Magnes wrote about pancakes in their poetry. The word pancakes appear in middle English in the 15th century.
Pancake batter is composed of two crucial parts: dry ingredients (usually flour, sugar, baking powder, baking soda and salt) and wet ingredients (usually milk, eggs, and butter). Flour contains starch and protein called glutenin (or gluten), which is crucial for the formation and structure of pancakes and baked goods. Gluten also provides the chewy texture.
They are popular all over the world. India has many styles of pancakes. In north India, they are called cheela. Sweet cheela is made using sugar or jaggery with a wheat flour-based batter. Salty is made using batter prepared from gram flour or green gram paste (moong daal) and is sometimes garnished with paneer, a cottage-style cheese. In south India, it has dosa, appam, uttapam, and neer dosa. They are prepared by fermenting rice batter and split-skinned urad bean (black lentil) blended with water. It is accomplished with sambhar and coconut chutney. Meetha pooda – is sweet often eaten with pickles and chutney. The Bengali semi-sweet pancake pati-shapta is stuffed with grated coconut or thickened milk.
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In Western India, the multi-grain thalipeeth is popular. In Goa, a traditional crepe-like pancake known as alebele or alle belle is eaten at tea-time. It is usually filled with jaggery and coconut. In Eastern India, malpuas are prepared. It is deep-fried batter diped in sugar sugar syrup and topped with rabri and chopped nuts.
In this recipe, you can fusion your flavors. You can add sliced strawberries or caramelized banana. It is an easy breakfast recipe as you have all the ingredients in your kitchen. Heat your skillet on medium-low. You don’t want it to be too hot, or your pancakes will brown way too fast, and then trying to flip them. It is soft fluffy and with a drizzle of maple syrup or honey.
I am sharing my personal pancakes recipes. In this recipe, you might have difficulty to find blueberries you can use frozen or dried blueberries.
- All purpose flour 1 cup
- White sugar 2 tbsp
- Baking soda 1 tsp
- Baking powder 1/4 tsp
- Salt pinch
- Egg 1
- Melted butter 2 tbsp
- Milk 1/2 cup
- Blueberries 1/2 cup
- Butter 2 tbsp
- Maple syrup 2 tbsp
- In a large mixing take flour, baking powder, baking soda, slat and sugar.
- Now add egg and butter in the bowl and mix well.
- Now add milk and make the batter.
- In a pan heat butter.
- Pour 1/4 cup of batter into the pan.
- Sprinkle blueberries on top.
- When bubbles begin to form and popon the pancake’s surface, after about 1 minute, and the outer edge looks done, flip it over and cook briefly for about 30 seconds on the other side.
- Pour maple syrup on top.