http://img.ifcdn.com/videos/382bf92f526db72c8b719b89ca02acc463d456be6fc45418c0fc9d28323dfc51_1.mp4 MERRY CHRISTMAS

http://img.ifcdn.com/videos/382bf92f526db72c8b719b89ca02acc463d456be6fc45418c0fc9d28323dfc51_1.mp4 MERRY CHRISTMAS

http://img.ifcdn.com/videos/382bf92f526db72c8b719b89ca02acc463d456be6fc45418c0fc9d28323dfc51_1.mp4 MERRY CHRISTMAS

http://img.ifcdn.com/videos/382bf92f526db72c8b719b89ca02acc463d456be6fc45418c0fc9d28323dfc51_1.mp4 MERRY CHRISTMAS

A pancake is a flat cake, often thin, and round, prepared from a starch-based batter and cooked on a hot surface such as a griddle or frying pan. In Britain, pancakes are often unleavened, and resemble a crêpe. In North America, a raising agent is used (typically baking powder). The North American pancake is similar to a Scotch pancake or drop scone.

They may be served at any time with a variety of toppings or fillings including jam, fruit, syrup, chocolate chips, or meat. In America, they are typically considered to be a breakfast food. In Britain and the Commonwealth, they are associated with Shrove Tuesday, commonly known as Pancake Day, when perishable ingredients had to be used up before the fasting period of Lent began.

Archaeological evidence suggests that pancakes are probably the earliest and most widespread cereal food eaten in prehistoric societies. The pancake's shape and structure varies worldwide.

Butter is a dairy product made by churning fresh or fermented cream or milk, to separate the butterfat from the buttermilk. It is generally used as a spread and a condiment, as well as in cooking, such as baking, sauce making, and pan frying. Butter consists of butterfat, milk proteins and water.

Most frequently made from cows' milk, butter can also be manufactured from the milk of other mammals, including sheep, goats, buffalo, and yaks. Salt, flavorings and preservatives are sometimes added to butter. Rendering butter produces clarified butter or ghee, which is almost entirely butterfat.

Butter is a water-in-oil emulsion resulting from an inversion of the cream, an oil-in-water emulsion; the milk proteins are the emulsifiers. Butter remains a solid when refrigerated, but softens to a spreadable consistency at room temperature, and melts to a thin liquid consistency at 32–35 °C (90–95 °F).