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Every thing about PANCAKES | Vahrehvah :

Pancakes are light, fluffy and tender crepes cooked over a hot griddle or frying pan where you have numerous variations of Pancakes throughout the globe. A basic pancake has mainly three key ingredients that include the plain flour, eggs and milk. Pancakes contain a raising agent like baking powder; right proportions of eggs, flour, and milk or buttermilk to create a thick batter.
The ingredients should be mixed until they are just combined, even if lumps remain, as the lumps will smoothen out during the cooking process. Sometimes even spices like cinnamon, vanilla, nutmeg and sugar are added to the pancakes. This batter is ladled or poured onto a hot pan (tawa), and spread to form a circle about ¼ or ⅓ inch (1 cm) thick. The raising agent causes bubbles to rise to the uncooked side, before the pancake is flipped. These pancakes are very light in texture, are usually served at breakfast topped with maple syrup, honey or jam. Pancakes can also be served with banana and whipped cream.
Pancakes are also prepared in sweet or savory tastes by adding ingredients such as blueberries, strawberries, cheese, bacon, bananas, apples or chocolate chips to the batter. Some recipes use yoghurt to give the pancakes a semi-thick, relatively moist consistency. English pancakes are similar to French crêpes, and Italian crespelle, but are not "lacy" in appearance.
Pancakes are usually eaten as sweet dessert with traditional topping of lemon juice and sugar, drizzled with golden syrup, or wrapped around savory stuffing’s and eaten as a main course. Few evidences from the history suggest that varieties of pancakes are probably the earliest and most widespread types of cereal food eaten in prehistoric societies whereby dry carbohydrate-rich seed flours mixed with the available protein-rich liquids, usually milk and eggs, were baked on hot stones or in shallow earthenware pots over an open fire to form a nutritious and highly palatable foodstuff.
In the medieval and modern Christian period, especially in Britain, pancakes were made to use up store items prior to the period of beginning of Lent fasting. A flapjack is a thick small pancake, generally around 10 cm in diameter. Flapjacks are often a stack of pancakes served with syrup and butter, which can be accompanied by bacon. The terms pancake and flapjack are often confused and today in the US are nearly synonymous.
 The Oxford English Dictionary records the word ‘flapjack’ as being used as early as the beginning of the 17th century, referring to a flat tart or pan-cake. The word  flap meaning a tossed mixture and jack, an uncertain word suggesting a variety, imply any ingredients could be called a flapjack. Dosa, Appam, Neer dosa and Uttappam are said to be another Indian pancakes.
Cheela or Pooda is also ca pancake which can be made either sweet or salty of different thicknesses. The pancake batter is similar as the European counterpart. Punjabis prepare a common breakfast item called the Meetha Pooda which is a sweet pancake served with pickles and chutney. For preparing the basic pancake, first take a bowl add maida, salt and baking powder mix well and keep aside.
Separate the eggs whites into one bowl and the yolks into another.  To the egg yolk, add sugar, milk and mix well and add this little by little to the maida mixture and mix well till you get a pouring consistency (if required add more milk and oil). Whisk the egg white well till they form stiff peaks. Fold this into the batter and now the batter is ready to use. Heat a non-stick pan on a medium heat.
Pour some of the batter into the pan and fry for a couple of minutes until it starts to look golden and firm. (At this point sprinkle your chosen flavorings on to the uncooked side before loosening with a spatula and flipping the pancake over). Continue frying until both sides are golden. The pancakes can be either made small or big as per your choice. Serve them simply doused in maple syrup, honey or even with some butter or whipped cream. Your yummy delicious pancakes are ready. Watch making of your favorites pancakes at:

  Take care not to over beat the batter as the pancakes will become tough. Whisking the egg whites will make the pancakes light and fluffy. Pancake day’ also known as Shorve Tuesday, pancakes are traditionally eaten in Canada, UK, Ireland, New Zealand and Australia.

Historically, pancakes were made on Shrove Tuesday so that the last of the fatty and rich foods could be used up before Lent. Interestingly a “Pancake race” is organized at charity and school events on this Pancake Day. All participants must toss their pancakes as they run and catch them in the frying pan.

This event is said to have originated in Olney, England in 1444 when a housewife was still busy frying pancakes to eat before the Lenten fast when she heard the bells of St Peter and St Paul's Church calling her to the Shriving Service. Eager to get to church, she ran out of her house still holding the frying pan complete with pancake, and still wearing her apron and headscarf. Panacay is widely celebrated in Australia. Every Shrove Tuesday since 1950 the towns of Olney and Liberal, Kansas hake Dve competed in the International Pancake Race. Only local women may compete; they race, and their times are compared to determine the international winner.


Author : Admin
Published On : Jun 29, 2009
Preparation Time: 7 min
Recipe Type : Breads
Cooking Time : 25 min
Standing Time : 5-8 mins
Yield : 4 (4 servings)
Ingredient : Maida
Description : What did one pancake say to the other pancake? See you on the flip side.
Recipe of Pancakes
Ingredient Name Unit Quantity
baking powder
as needed
Directions | How to make Pancakes
Take a bowl add maida, salt, baking powder mix well keep it aside. In another bowl add egg yok, sugar milk and mix well.add this mixture to  maida mixture mix well till you get a pouring consistency if required add more milk and oil. Now take egg white and beat till it becomes puff add this mixture to egg and maida mixture mix well. Take a tava heat it  pour one spoon batter cook both the side.

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