1. Home
  2. /
  3. Recipe
  4. /
  5. Pan cake
4 Mins delivery

Pan Cake

Serves 4
30 mins
250 Kcal
Pan cakes are one of the favourite breakfast dishes for people around the globe as they can be eaten simply and in multifarious ways. The simple batter consists of flour, eggs, milk, and baking powder as a leavening agent. However, once it is cooked on a griddle or frying pan, it produces soft, fluffy discs with a light, airy texture. While the outside is crispy from cooking, the inside has been tender, making every bite a delicious contrast. One of the things that are very good with pancakes is flexibility. They can easily be eaten without toppings, and only butter or maple syrup is added to them. Others put honey or whipped cream on it, while others have it with fresh fruits like berries and bananas. Chocolate chips, nuts, or blueberries are folded directly into the batter for flavour and texture. Savoury pan cake versions can even be created by using cheese, herbs, or vegetables, making pancakes an all-day food for every meal. Beyond their traditional form, pancakes take on a multitude of regional styles. In America, American-style pan cakes are thick and puffy; in France, crêpes, thin versions, dominate the culinary scene. Other cultures have even thicker souffle-like forms, such as "Japanese pancakes", as opposed to their name, which are incredibly fluffy and tall. Pan cakes are comfort food that everyone can enjoy with a clear mind, recalling quiet, cosy mornings, family get-togethers, or lazy weekend breakfasts. Whether it's the light and fluffy texture or the experience of experimenting with all possible toppings and mix-ins, really, there's no limit to how wonderfully pan cakes make starting the day.

Ingredients required for Pan Cake

  1. 1 cup maida
  2. 1 cup strawberries
  3. 1 large egg
  4. 1 cup milk
  5. 2 tbsp sugar
  6. 2 tbsp butter
  7. 1 tsp baking powder
  8. Salt

Cooking steps for Pan Cake

  1. 1
    Take 200 gms of fresh strawberries. Wash them very well under cold running water to remove any dirt or pesticides.
  2. 2
    Chop the strawberries into small, bite-sized pieces as they will absorb all their sweetness in the pan cakes and thus make this pan cake recipe truly flavourous. This makes one distinguish between a dense pan cake recipe that uses fruit. Strawberry is ready. Now you can proceed with the pan cake recipe.
  3. 3
    In one large mixing bowl, put all the dry ingredients together, like 250gms of all-purpose flour (maida), 2 Tbsp sugar, 1 Tsp baking powder, and a pinch of salt.
  4. 4
    Mix these dry ingredients well using a whisk or a fork. It is very crucial at this stage to make sure the baking powder is uniformly dispersed in the flour mixture and thus allows the pan cakes to rise correctly.
  5. 5
    Beat together in a separate bowl one egg, 300 ml of milk, and two tablespoons of melted butter.
  6. 6
    Allow the melted butter to cool a little so that it doesn't cook the egg when mixing. Whisking the mixture makes the pan cakes light and airy.
  7. 7
    Mix dry and wet ingredients: slowly pour wet ingredients into the bowl with the dry ingredients.
  8. 8
    Gently mix the combined ingredients using a spatula or a wooden spoon until just mixed. You do not have to mix for too long; this is fine as lumps in the batter will not affect pan cakes, which become tough if overmixed.
  9. 9
    Fold the chopped strawberry into the batter.
  10. 10
    Strawberries must be well-distributed so that each pan cake contains a sweet fruit burst. Freshness and flavour are taken to another level, making them irresistible.
  11. 11
    Pour in a non-stick tawa or frying pan with a medium flame.
  12. 12
    Let it heat for some two minutes. As a guideline to check, if the pan is hot enough, drop some water droplets on it; they will sizzle and evaporate in the blink of an eye.
  13. 13
    Pour one ladleful of pan cake batter into the tawa when it is hot. Spread it gently and form a round shape.
  14. 14
    Do not overcrowd. Two pan cakes must have considerable space between them as they expand during cooking.
  15. 15
    Cook the pan cake until bubbles are forming on top. Depending on your stove, it should be about 2 to 3 minutes. That is when you know that you're due for flipping time. The edges should look set and slightly golden as well.
  16. 16
    Use a spatula to flip the pan cake over and cook for 1-2 minutes on the other side until it turns golden brown. Just check on it periodically so it's cooked through by gently pressing down on the centre of the pan cake with the spatula; it should spring back.
  17. 17
    Gently lift the pan cake from the pan and transfer it to a warm plate. Repeat the same with the remaining batter. Cook all pan cakes until they turn golden brown. In case of burning, regulate the heating to prevent any irregular cooking patterns as well.
  18. 18
    Place all the pan cakes together on one plate. Serve warm, covered with extra fresh strawberries, making for a colourful meal.
  19. 19
    You may add honey or maple syrup and drip them onto the pan cakes for further sweetness. Alternatively, you can use a spoon to add the whipped cream or sprinkle a lump of powdered sugar to give it that richness.

Shop Ingredients

Egg (1 large)
90
1
123
1
130
1
242
1
61
1
50
1
139
1
337
1
279
1
92
1
Sugar (2 Tbsp)
47
1
47
1
241
1
52
1
67
1
86
1
50
1
238
1
232
1
310
1
Milk (1 cup)
32
1
27
1
25
1
24
1
27
1
34
1
45
1
50
1
Maida (1 cup)
52
1
35
1
37
1
44
1
52
1
80
1
61
1
70
1
70
1
69
1
Butter (2 Tbsp)
60
1
295
1
122
1
70
1
62
1
120
1
566
1
125
1
530
1
44
1
Strawberries (1 cup)
129
1
315
1
232
1
Baking Powder (1 Tsp)
36
1
19
1
30
1
Salt
27
1
20
1
114
1
22
1
50
1
107
1
58
1
99
1
47
1
76
1

FAQs

What is a pan cake?

A pan cake is simply a simple dough using a batter of flour, eggs, milk, and perhaps some agency that leavened it, like baking powder. Flour can be all-purpose flour, whole wheat flour, or gluten-free. Sugar adds sweetness, and although vanilla extract or melted butter can be added for extra flavour.

Why should pan cake batter not be overmixed, and how does resting the batter contribute to fluffy pancakes?

Don't overmix the batter. Otherwise, pan cakes may turn out too tough. Air bubbles in the batter will help raise the pancakes if it's just combined. So, even resting the batter for a few minutes will help it become fluffy by hydrating the flour. Using baking powder with renewed freshness will ensure well-raised cakes, thanks to the lift that it should give.

What toppings can be used with pan cakes?

Pour on any of these tasty toppings you want. You can even go further, making it a fun favourite when using maple syrup, honey, or agave nectar. Fresh fruits are amazing too, especially if you are looking for an incredible little extra touch. Whipped cream, yoghurt, or even powdered sugar will do the trick for those who want to add a bit of sweetness. If you want to really be decadent, throw in chocolate chips and nut butter, or add an ice cream scoop.