Pancakes are a cake type typically leavened with baking powder or baking soda. They possess balloon-like qualities, capable of trapping air and expanding with air tension without bursting.

Pancakes are made from flour and water, exhibiting good extensibility and elasticity. When making pancakes, flour is the main ingredient.

The dough formed by mixing flour and water generates gluten, which produces steam when heated in the oven. Higher baking humidity increases steam pressure, causing a more significant expansion of the wet gluten. As each layer of dough expands due to heat until all the water within the gluten is baked out, the product's volume can increase eight to tenfold.

Another factor contributing to the expansion is the structural material capable of creating layers. Pancake dough requires numerous orderly layers of fat inserted into the mixed dough. These layered fats and dough sheets are isolated, forming a structured layout. When heated in the oven, they work in tandem.

Initially, the moisture within the wet gluten generates vapor pressure. The vapor pressure from the lower dough layer inflates the upper layer. This layer-by-layer expansion occurs until the fats between the layers melt due to heat, infiltrating the gluten and replacing the original moisture. This process results in each layer of dough becoming fluffy and crispy, ultimately creating a delicious and fluffy pancake.

Pancakes come in various types, named according to their fillings, such as red bean pancakes, sesame pancakes, soybean pancakes, jujube pancakes, chestnut pancakes, and more.

To make pancakes, ingredients like flour, milk, eggs, butter, granulated sugar, and baking powder are used. All components are mixed to form a batter. Oil is not necessary. A ladleful of batter is poured directly into a pan over low heat for approximately one minute on each side. Pancakes can be crisped in a toaster and served with butter or filled with cheese, fried eggs, or meat. They can also be paired with jam or honey.

For those without an oven but craving pancakes, here is a recipe for pan-fried pancakes. The process is quick, taking about ten to fifteen minutes. It's perfect for breakfast or afternoon tea. Let's get started.

Ingredients: 2 eggs, 25g sugar, 40g yogurt, 45g low-gluten flour, 2g baking powder, 15g butter, a pinch of salt, a little vinegar, and a few cranberries.

Steps: 1. Separate egg whites and yolks. Add sugar, salt, and vinegar to the egg whites, then whisk until they form stiff peaks.

2. Beat the egg yolks, add yogurt, and mix well. Then, add the dry ingredients and mix thoroughly.

3. Gradually fold the egg whites into the yolk batter in three parts using a folding technique, avoiding circular stirring.

4. Melt butter in a pan over medium heat, then reduce to low heat. Spoon the batter into the pan in four portions, add a little water, cover with a lid, and fry on low heat for about a minute until the bottom is slightly golden. Flip and fry the other side. Be gentle when flipping, as the pancake batter is soft.

After flipping all pancakes, cover them with the lid and fry for another minute, monitoring color and form to prevent burning.

5. drizzle yogurt on top of the pancakes and sprinkle with cranberries once cooked. The tangy and sweet cranberry pancakes are ready. If cranberries aren't preferred, they can be substituted with diced fruits like strawberries, blueberries, or mangoes.

These pancakes have a soft and delicious texture with a rich egg and milk aroma, beloved by people worldwide.