Pancakes and Crepes 2.30 Apk

A pancake is a flat cake, often thin, and round, prepared from a starch-based batter that may also contain eggs, milk and butter and cooked on a hot surface such as a griddle or frying pan, often with oil or butter. In Britain, pancakes are often unleavened, and resemble a crêpe. In North America, a raising agent is used (typically baking powder). The American pancake is similar to a Scotch pancake[1] or drop scone. Commercially prepared pancake mixes are produced in some countries.

They may be served at any time with a variety of toppings or fillings including jam, fruit, syrup, chocolate chips, or meat. In America, they are typically considered to be a breakfast food. In Britain and the Commonwealth, they are associated with Shrove Tuesday, commonly known as Pancake Day, when perishable ingredients had to be used up before the fasting period of Lent began.

Archaeological evidence suggests that pancakes are probably the earliest and most widespread cereal food eaten in prehistoric societies.The pancake's shape and structure varies worldwide. A crêpe is a thin Breton pancake cooked on one or both sides in a special pan or crepe maker to achieve a lacelike network of fine bubbles. A well-known variation originating in Southeast Europe is Palačinke, a thin moist pancake fried on both sides and filled with jam, cheese cream, chocolate, or ground walnuts, but many other fillings, 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 pan or flat circular hot plate, often with a trace of butter or vegetable oil on the pan's surface. The batter is spread evenly over the cooking surface of the pan or plate either by tilting the pan or by distributing the batter with an offset spatula or trowel.The consistency of the batter cannot be too thick, nor can the pan be too hot. In either of these instances, the crêpe could be ruined with lumpiness or tears. Cooking may take 30 to 60 seconds until the cooked side looks like the surface of the moon, then it is turned over to cook the other side; one can flip it in the air by swinging the pan (air flipping).

Because the outside of the crêpe is more attractive, they are typically never served inside out.

Sweet crêpes are generally made with wheat flour, while savory crêpes are made with non-wheat flours such as buckwheat. Batters can 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 dinner are cheese, ham, and eggs, ratatouille, mushrooms, artichoke (in certain regions), and various meat products. The fillings are commonly added to the center of the crêpe and served with the edges partially folded over the center.

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