Definition of pancake Pancake

/pæˈnkejˌk/ - [pankeyk] - pan•cake

We found 12 definitions of pancake from 7 different sources.

What does pancake mean?

WordNet

Noun Plural: pancakes
pancake - a flat cake of thin batter fried on both sides on a griddle
		battercake, flannel cake, flannel-cake, flapcake, flapjack, griddlecake, hotcake, hot cake
		cake a block of solid substance (such as soap or wax); "a bar of chocolate"
		buckwheat cake a pancake made with buckwheat flour
		buttermilk pancake a pancake made with buttermilk
		blini, bliny Russian pancake of buckwheat flour and yeast; usually served with caviar and sour cream
		blintz, blintze (Judaism) thin pancake folded around a filling and fried or baked
		french pancake, crape, crepe small very thin pancake
		german pancake, pfannkuchen puffy mildly sweet lemon-flavored egg mixture sprinkled with confectioners' sugar and served with jam or a wine or fruit sauce
		latke, potato pancake made of grated potato and egg with a little flour

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Wiktionary

pancake (Noun)
A thin batter cake fried in a pan or on a griddle in oil or butter.
pancake (Noun)
A kind of makeup, consisting of a thick layer of a compressed powder.
pancake (Noun)
A type of throw, usually with a ring where the prop is thrown in such a way that it rotates round an axis of the diameter of the prop.
pancake (Verb)
To make a pancake landing .
pancake (Verb)
To collapse one floor after another.
pancake (Verb)
To flatten violently.

Webster DictionaryWebster's Unabridged Dictionary 📘

pancake (n.)
A thin cake of batter fried in a pan or on a griddle; a griddlecake; a flapjack.

OmegaWiki DictionaryOmegaWiki Dictionary Ω

pancake
A delicacy made of flour, eggs and milk, baked in a frying pan.

Chambers DictionaryChamber's 20th Century Dictionary 📕

pancake
pan′kāk, n. a thin cake of eggs, flour, sugar, and milk fried in a pan.—n. Pan′cake-ice, thin ice forming in smooth water.—Pancake Tuesday, Shrove Tuesday

Wikipedia

Pancakes (also called "griddlecakes", "hot cakes" or "flapjacks") are a kind of flatbread prepared from a batter that is baked on an oiled or buttered, hot griddle or frying pan. They exist in several variations in many different local cuisines, such as thin French crêpes or Vermont-style multigrain pancakes. Most pancakes are quick breads that use baking powder, although some are also made using a yeast-raised or fermented batter.

In many countries, pancakes are served as a breakfast or as a dessert, and they are served with sweet sauces or toppings such as maple syrup, jam, or sugar. Pancakes are also served with savory (non-sweet) fillings and toppings such as meat.

How pancakes are made.

American or Canadian pancakes contain a raising agent (something that makes the pancake get bigger while cooking), usually baking powder, and different proportions of eggs, flour and milk which make a thick batter. This batter is either spooned or poured onto a hot surface which is coated in cooking oil or melted butter. The batter spreads to make a cake about 1/4 or 1/3 inch (1 cm) thick. The raising agent makes bubbles rise to the uncooked side of the pancake, at which point they are ready to be flipped (turned over).

The resulting pancakes are very light in texture and are often served at breakfast topped with maple syrup, butter, or fruit. Vermont pancakes usually have a secondary grain added to the wheat flour, either oatmeal or buckwheat flour. Both of these recipes need more baking