A golden (medal) breakfast.

Pancakes topped with banana and syrup.

A pancake is a thin cake, made from a flour-based batter (sometimes with a raising agent), prepared on a frying pan or griddle, and often served with any of a variety of toppings, usually as a breakfast item. Pancakes are usually stacked, and possible toppings include butter or margarine, maple syrup, jams or jellies, or fruits such as bananas, blueberries, strawberries, etc.


Pancake batter can be made from scratch, or one can purchase pancake mixes from the supermarket. When making pancake batter from scratch, the following recipe is a general guideline:

  • 2 cups flour
  • 2 1/2 teaspoons baking powder
  • 2 tablespoons white sugar
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 1/2 cups milk
  • 2 tablespoons melted butter

NOTE: There is much variation in the above recipe on various sites on the web. The above can be experiemented with. Some of these ingredients, such as baking powder or salt, are sometimes omitted.

To prepare, first, mix the flour, baking powder, sugar, and salt. Then, using a whisk, mix in the milk and eggs until smooth. Then, mix in melted butter. The batter can be cooked right away, or stored covered in a refrigerator overnight. If the batter seems a little too thick, more milk can be added. If batter appears to be a little too runny, more flour can be added. 

Bring the skillet or griddle to medium or medium-high heat. Place one scoop of batter onto the skillet. Cook until there is bubbling on the top, and the sides begin to appear dry. Flip over with a spatula. The cooked side should be a golden brown. Leave as is for about the same amount of time for the other side to cook, then remove from skillet. Continue cooking scoops of batter until the batter is used up.

The size of the pancake depends on the size of the scoop, and the number of "servings" from this recipe depends on the appetites of those served.

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