Pancakes are one of the oldest foods known to humankind. Across cultures and centuries, people have been mixing flour and water into batter and pouring it onto hot surfaces – creating soft, flat cakes that go by many names. The earliest known pancake dates back thousands of years. In fact, traces of what looks like a pancake were found in the stomach of Ötzi the Iceman, a 5,300-year-old mummy discovered in the Alps. Even in ancient Greece and Rome, pancakes were common – made from wheat flour, olive oil, honey, and curdled milk, cooked on clay griddles and served as a simple, hearty meal.
Over time, every region of the world shaped its own version. In Europe during the Middle Ages, pancakes became especially important during Shrove Tuesday – a day when families would use up ingredients like eggs, milk, and sugar before the fasting season of Lent. France gave us the thin, delicate crêpe, folded with butter, sugar, or fruit preserves. In the United States, the pancake evolved into a thicker, fluffier version, thanks to the addition of baking powder – and it quickly became a classic part of the American breakfast table, stacked with syrup and butter.
In India, we’ve always had our own traditions of “pancakes,” even if we don’t call them that. From dosa, appam, adai, to sweet pathiri or mutta pathiri, the concept of pouring batter onto a hot pan is very much part of our own food culture – using ingredients like rice, lentils, jaggery, coconut, or eggs. It shows how universal the idea is: just a simple batter, cooked on a hot surface, transformed into something delicious and comforting.
Today, pancakes are found everywhere – from street stalls to five-star brunches – and they’ve adapted to modern tastes. There are vegan pancakes, banana pancakes, Japanese soufflé pancakes, and even spinach or beetroot versions popping up in cafes. But at the core, it’s still the same idea: a warm, soft, cooked batter made with whatever ingredients are around, meant to be enjoyed hot and fresh. That’s probably why pancakes, in all their forms, continue to stay close to us – no matter where we are in the world.
This is my go-to style pancake – light, soft, and perfect for both sweet and savoury pairings. It’s not as fluffy as the classic American diner stack, nor as thin as a French crêpe – it falls somewhere comfortably in between. I like it for its simplicity. Just flour, egg, milk, sugar, and a pinch of salt. No baking powder, no complicated steps.
Pan Cake
Description
Pancakes are incredibly popular around the world. Interestingly, history suggests that pancakes have been part of the human diet since the Stone Age. Here, we share a simple and traditional pancake recipe.
Ingredients
Instructions
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Sieve all-purpose flour, baking powder, salt, and sugar together. If you don’t want to sieve, you can simply mix them well using a whisk.
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Make a small well (pit) in the center of the flour mixture.
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Add the egg, melted butter, and milk into the well.
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Combine everything to make a smooth, lump-free batter.
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(Optional) If you like, add a few drops of vanilla essence for extra flavor.
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Let the batter rest for at least 15 minutes at room temperature.
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Heat a tawa or flat pan and lightly grease it with butter.
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Pour a ladleful of batter onto the hot tawa and spread gently.
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Cook on both sides until golden brown.
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Serve warm with honey, fruits, or maple syrup - a classic, comforting treat!