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Pâté
Paella
Panbroil, to
Pancake
Papaya
Papillote
Paprikash
Parboil, to
Pare, to
Parfait
Parmigiana
Parsnip
Pasta
Pasteurization
Pastry
Pea
Peach
Peanut Butter
Pear
Pear Chart
Peel, to
Pepper
Pepper Sauce
Persimmon
Pesto Sauce
Petit Four
Phyllo
Pie
Pierogi
Pilaf
Pinch
Pinch, to
Pineapple
Pita
Pizza
Plum
Plum Sauce
Poach, to
Polenta
Pomegranate
Poppy Seed
Potato
Poultry
Preserve, to
Preserves
Primavera
Prune
Pudding
Puff Pastry
Pumpkin
Purée, to
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Pancake
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Pancakes, also known as flapjacks,
griddlecakes or hotcakes, are one of the world's simplest and most versatile
forms of bread. They are prepared from a pourable quick-bread batter of flour,
eggs, liquid and usually leavening. Pancakes come in many forms, ranging from
the traditional 4-inch rounds to the skillet-size puffy baked pancakes to
the thin unleavened French crêpes wrapped around a filling. Although pancakes are primarily a breakfast food, they can be served at other meals. Crêpes are most often served as a main dish or a sweet dessert. See Blintze and Crêpe
entries for additional information.
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Tips
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- Overmixing pancake batter produces tough pancakes. Mix the batter only until the dry ingredients are moistened. The batter may still be lumpy.
- Do not be tempted to press the pancake with the turner during cooking. This will give the pancake a dense and heavy texture.
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