Pancakes & Batter Puddings

Pancakes (known in Britain as drop scones or Scotch pancakes) are no more than flat cakes fried in a frying pan or baked on a griddle. Thicker than crêpes, most are based on a simple batter leavened with baking powder or baking soda, or sometimes with yeast, often lightly sweetened and enriched with an egg or two. Variety is added with different flours—cornmeal and buckwheat work particularly well—or by basing the pancakes on a starchy ingredient like potatoes or rice, combined with a small amount of wheat flour. A fairly thick batter is best for small pancakes, and a thinner one for large pancakes occupying the whole pan. When frying, butter gives the best flavor, and medium heat ensures the batter will rise well. The pancake is ready to turn when tiny bubbles appear on the surface.