Like any other pan cake (hot cake as being called by the locals here in our place), I use the simplest recipe and basic steps in making my pan cake. For years we have (me and my mom) experimented on how to improve the texture and the taste of a typical pan cake to a special one. Until finally we were able to obtain the exact proportions of all the ingredients that should a pan cake contains to make it softer and fluffier like a real cake.
We only use ingredients available locally so we can sell them reasonably cheap and yet they tastes good.
