THE FLOUR
The possibilities are near endless, from rice to nut, wheat and buckwheat flours. Combine (or replace) them in batters with other starchy ingredients such as potatoes.
THE LIQUID
Water is commonly used but can be combined or replaced with eggs, milk, coconut milk or cream for a richer result. Fats such as oil can also be incorporated.
THE LEAVENING AGENT
Thin pancakes are unleavened, but fluffier versions need baking powder or yeast.
THE FERMENTATION AGENT
Sour pancakes such as Ethiopian injera and Indian dosa are left to ferment to take advantage of natural yeast growth, much like a bread’s sourdough starter. Cultured buttermilk is used in some countries to fill a similar role.
THE COOKING METHOD
Pancakes in their various incarnations are usually cooked on the stovetop in a pan or on a griddle and flipped to cook on both sides. Some versions are cooked on one side only, however, while others can be finished off in the oven.
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