Cake Pans

Pancakes are a type of flatbread prepared from a sweet batter that is cooked on a hot griddle or in a frying pan. They exist in several variations in many different local cuisines. Most pancakes are quick breads, although some are also made using a yeast-raised or fermented batter. more...

Regional varieties

North America

American or Canadian pancakes (also known as hotcakes, griddlecakes, or flapjacks in the U.S.) contain a raising agent, usually baking powder, and contains different proportions of eggs, flour, and milk or buttermilk, which create a thick batter. Cinnamon and sugar can be added. This batter is either ladled or poured onto a hot surface, and spreads to form a circle about ¼ or ⅓ inch (1 cm) thick. The raising agent causes bubbles to rise to the uncooked side of the pancake, at which point the pancake is ready to be flipped. These pancakes, very light in texture, are often served at breakfast topped with maple syrup, butter, peanut butter, jelly, jam, or fruit.

North American pancakes can be made sweet or savory by adding ingredients such as blueberries, strawberries, cheese, bacon, bananas or chocolate chips to the batter. In addition, some recipes call for the addition of spices such as nutmeg or cinnamon, or flavoring agents such as vanilla extract. A "silver dollar" pancake refers to a pancake about 3 inches (7 cm) in diameter - these are usually served in portions of five or ten.

Flapjacks in the U.S. are sometimes larger, thinner and more crisp than a regular American pancake, sometimes as broad as 12 inches in diameter.

Vermont pancakes usually have oatmeal or buckwheat flour added to the wheat flour, and require more baking powder to rise. The texture is coarser and the flavor more intense.

"German Pancakes" or Dutch baby pancakes served in American pancake houses are shaped like a bowl and come in a range of sizes. They are commonly eaten with lemons and powdered sugar, jam, or caramelized apples.

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