Pancakes are a beloved comfort food found in countless cultures around the world, each with its own unique twist on this simple yet satisfying dish. At their core, a pancake is a flat, round cake made from a batter and cooked on a hot surface, such as a griddle or a frying pan. Their universal appeal lies in their soft, fluffy texture, their ability to be a blank canvas for toppings, and the comforting, nostalgic feeling they evoke.
The basic pancake batter is a simple combination of flour, eggs, milk, a leavening agent (usually baking powder), and a touch of sugar and salt. The leavening agent is key to their signature rise and airy texture, creating tiny pockets of air that give the pancake its classic fluffiness. The batter is typically mixed just enough to combine the wet and dry ingredients, as overmixing can develop the gluten in the flour, resulting in a tough, chewy pancake.
The cooking process is a delicate dance of heat and timing. A well-heated, lightly greased griddle is essential. The batter is poured onto the hot surface, where it begins to bubble as it cooks. The bubbles are the perfect indicator of when to flip—once they burst and leave small holes on the surface, the pancake is ready to be turned. A perfectly cooked pancake is golden-brown on both sides with a soft, tender interior.