Pancake batter

Pancake batter is a semiliquid mixture of flour, egg, and milk or water. That is how a standard dictionary describes batter in general, and a food dictionary adds that such batter is fried alone to make pancakes or griddle cakes. Pancakes themselves are described as batter fried on a lightly greased griddle.

The batter is poured onto a hot, lightly greased surface and cooked until set, then turned so the second side browns. Thin batters make flat, crepe-like pancakes, while thicker, leavened batters make taller ones. Leavening such as baking powder is a common addition for the thicker American style.

Because the batter is simple, small changes in the liquid, the egg or the resting time change the texture. Pancakes can be served plain with lemon and sugar or filled with a sweet mixture.