Classic English Pancakes Recipe
Introduction
English pancakes are thin, delicate crepes that make a delightful breakfast or dessert. Light and versatile, they can be served with sweet or savory toppings to suit any taste.
Ingredients
- 100g plain flour
- 300ml milk
- 2 large eggs
- Butter, for cooking
Instructions
- Step 1: In a bowl, whisk the flour, milk, and eggs together until the batter is smooth and free of lumps.
- Step 2: Heat a small amount of butter in a non-stick frying pan over medium heat. Pour a thin layer of batter into the pan, tilting it to spread evenly.
- Step 3: Cook the pancake for 1-2 minutes until the edges start to lift and the bottom is golden. Flip carefully and cook the other side for another minute.
- Step 4: Repeat with the remaining batter, adding more butter as needed. Serve hot with your favorite toppings such as lemon juice and sugar, syrup, or jam.
Tips & Variations
- For extra light pancakes, let the batter rest for 30 minutes before cooking.
- Try adding a teaspoon of vanilla extract or a pinch of cinnamon for a fragrant twist.
- Substitute butter with oil for a dairy-free version.
Storage
Store cooked pancakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a frying pan or microwave before serving to keep them soft.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the batter ahead of time?
Yes, you can prepare the batter up to a day in advance and keep it refrigerated. Give it a good stir before cooking.
How can I prevent pancakes from sticking to the pan?
Use a non-stick pan and a small amount of butter or oil. Make sure the pan is hot before adding the batter and avoid moving the pancake too soon.
PrintClassic English Pancakes Recipe
English pancakes are thin, crepe-like pancakes traditionally served with a variety of sweet or savory toppings. Made with simple ingredients like flour, milk, eggs, and butter, they are easy to prepare and perfect for breakfast or dessert. These pancakes are light, delicate, and cooked quickly on the stovetop to achieve a golden, slightly crisp edge.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 8 pancakes 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: British
- Diet: Vegetarian
Ingredients
For the Pancakes
- 100g plain flour
- 300ml milk
- 2 large eggs
- 25g butter, melted plus extra for frying
Instructions
- Prepare the Batter: In a mixing bowl, whisk the flour, milk, and eggs together until the batter is smooth and free of lumps. Stir in the melted butter to enrich the batter and prevent sticking during cooking.
- Heat the Pan: Place a non-stick frying pan over medium heat and add a small knob of butter. Allow it to melt and coat the base of the pan evenly.
- Cook the Pancakes: Pour a small ladleful of batter into the pan, tilting the pan to spread the batter thinly and evenly. Cook for about 1-2 minutes until the edges begin to dry and the bottom turns golden brown.
- Flip and Cook Other Side: Using a spatula, carefully flip the pancake and cook for another 1 minute on the other side until it is golden and cooked through.
- Serve: Remove the pancake from the pan and place it on a warm plate. Repeat with remaining batter, adding butter to the pan as needed. Serve warm with your choice of toppings, such as lemon juice and sugar, jam, or savory fillings.
Notes
- For lighter pancakes, sift the flour before mixing.
- If the batter is too thick, add a little more milk to achieve a pourable consistency.
- Keep cooked pancakes warm by placing them on a baking tray in a low oven (around 100°C) covered with foil.
- Use a non-stick pan for best results to prevent sticking and tearing of pancakes.
- Traditional toppings include lemon juice and caster sugar, golden syrup, or fresh fruit and cream.
Keywords: English pancakes, thin pancakes, crepes, British breakfast, easy pancake recipe
