Made with just 3 ingredients, anyone can make traditional English pancakes when following this easy step by step recipe.
On pancake day, I for one can not resist the excuse to have pancakes for dessert. Being a bit of a traditionalist I always make traditional English pancakes on Shrove Tuesday. Served with lemon and sugar.
But you can enjoy pancakes in their many variations all year and with all kinds of fillings and toppings both sweet and savoury.
English vs French vs American Pancakes; What is the difference?
At first glance English pancakes are very similar to the French crêpes,they are traditionally thin and are often served rolled or folded up and served on their own with lemon and sugar or syrup or with a sweet or savoury filling.
French Crêpes tend to be much larger than English pancakes, and usually even thinner, as they are often cooked on a large round hot plate and are spread into a thin even layer using a T-shaped piece of wood (rateau en bois).
American, Scotch and drop pancakes whilst made from similar ingredients differ again. They have a thicker batter which is not spread out thinly and have a raising agent added which makes them thick and fluffy.
Scotch pancakes and drop pancake have similarities with American pancakes but are smaller and daintier. And then there are Belinis similar again but made with Buck Wheat.
If you would like to know a little more about the variations of different types of pancakes around the world check out this article, " Why are there so many names for Pancakes?" from the BBC.
Ingredients
- Flour
- Eggs
- Milk
- plus a little oil or butter for frying
You do not need any special equipment just
- mixing bowl
- balloon whisk - If you dont have a balloon whisk a wooden spoon will do but you will need to add the milk more slowly to prevent lumps forming.
- frying pan
If you are feeling adventurous you can toss the pancake into the air to flip the pancake over but you might find it easier to use a palette knife or even a fish slice to flip the pancake over.
Cook's Notes
You can get special pancake pans, I have had my cast iron pancakes many years. Pancake pans have very shallow sides which make tossing the pancake easier. But you can make pancakes in a regular frying pan just as easily. The most important thing is is must have a good non stick surface.
Whether you like sweet or savoury British pancakes, all you need to do to make the pancakes is follow my easy step by step method.
Step by step to perfect English pancakes
Step 1 Place the flour in a mixing bowl and make a well in the centre. Drop in the eggs, add a splash of milk into the well in the centre of the flour.
Step 2 Using a balloon whisk or wooden spoon beat the egg and milk together, gradually incorporating the flour as you do so.
Step 3 Once all the flour has been incorporated, beat well to remove any lumps.
Step 4 Gradually whisk in the remaining milk to produce a thin smooth pancake batter.
Step 5 Heat a little oil in a frying pan over a medium heat and pour about 3 tablespoons of the batter into the pan.
Step 6 Quickly tilt the pan from side to side so that the batter spreads and coats the base of the pan in a thin layer.
Step 7 Cook for about 1 minute until the underside is golden, then toss the pancake or flip over with a palette knife and cook the other side.
8. Slide the pancake out of the pan onto a plate and cover to keep warm. I use a large saucepan lid or you could use foil.
Handy Hint
Many cooks suggest that you let the pancake batter rest for 30 minutes before using. Personally, I don't notice the difference between leaving it to rest or using it straight away, so I shall leave it up to you to decide.
Don't start adding the remaining milk until you have a smooth batter.
How long do pancakes keep?
If you keep them well covered they will keep in the refrigerator for several days. Which means you can happily make pancakes ahead of time.
Can you freeze pancakes?
Yes, pancakes freeze well for up to 6 months.
To freeze pancakes: Cool quickly then seal well in stacks in polythene bags or wrapped in foil. Place a sheet of greaseproof paper or baking parchment between each pancake to prevent them from sticking to each other.
To defrost: Leave in packaging at room temperature for 2-3 hours or overnight in the refrigerator. For rapid thawing, unwrap and spread out singly and leave at room temperature for 15-20 minutes.
How do you reheat Pancakes?
I find the easiest way to reheat pancakes is one or two at a time in the microwave for 15 -20 seconds on high.
If you don't have a microwave, stack the pancakes on a heatproof plate covered with foil and pop into the oven 180℃ (160℃ fan)/350°F/gas mark 4 for 5-10 minutes from room temperature.
Alternatively, you can reheat individual pancakes gently in a frying pan for a few about 10-20 seconds each side.
You can reheat a stack of 4-5 frozen pancakes wrapped in foil in a hot oven 200℃ (180℃ fan)/400°F/gas mark 6 for 20-30 minutes and individually in a frying pan for about 30-40 seconds each side.
How to serve your pancakes
Serve simply with sugar and lemon juice, golden or maple syrup. Add fresh fruit and/or cream or try one of these delicious recipes.
Sweet Pancake Recipes
- Banoffee pancakes - Only Crumbs Remain
- Black Forest Pancakes - Only Crumbs Remain
- Pancakes with roasted strawberries - Recipes Made Easy
- Coconut and banana pancakes - Recipes Made Easy
- Crepes Suzette - Recipes Made Easy
Savoury Pancakes Recipes
- Pancakes with creamy garlic chicken and mushrooms - Recipes Made Easy
- Spinach and ricotta pancakes - Recipes Made Easy
- Savoury pancakes with salmon and broccoli - Recipes Made Easy
- Beef and mushroom pancakes - Recipes Made Easy
📖 Recipe
Traditional English Pancakes
Equipment
- mixing bowl
- balloon whisk or wooden spoon
- frying pan
- Palette knife or fish slice (optional)
- silicone pastry brush (optional)
Ingredients
- 125 g plain flour (4oz)
- 2 eggs
- 300 ml milk (½pt)
- oil or butter for frying
Instructions
- Place 125g (4oz) flour in a mixing bowl and make a well in the centre. Drop in 2 eggs and add a little milk from a total of 300ml (½pt). Use a balloon whisk or wooden spoon, beat the egg well gradually incorporating the flour.
- Beat until smooth then gradually beat in the remaining milk.
- Heat a little oil or a little butter in a 20cm/8in heavy-based frying pan. (I use a silicone pastry brush to brush a thin layer of oil over the pan) Spoon about 3 tablespoon of the pancake mixture into the pan and tilt the pan quickly so that the batter coats the base of the pan.
- Cook for about 1 minute until the underside is golden.
- Flip the pancake over and cook the other side. Slide the pancake out of the pan and keep warm. Repeat the process with the remaining batter, re-oiling the pan as required. Stack the cooked pancakes on top of each other, covering to prevent them from drying out.
- Use as required.
Video
Notes
- This pancake recipe works very well for both sweet and savoury pancakes. If you are making savoury pancakes you can add a pinch of salt to the flour. Likewise, when making sweet pancakes you can also add a teaspoon of caster sugar to the flour. But neither is strictly necessary.
- I find the easiest way to reheat pancakes is one or two at a time in the microwave for 15 -20 seconds on high. If you don't have a microwave see the post above for alternative ways to reheat pancakes.
- Once made pancakes will keep in the refrigerator for 1 to 2 days. Place on a plate and wrap well to prevent them from drying out.
- Pancakes freeze for up to 6 months. Wrap well. If you want to be able to defrost one or two at a time, separate the pancakes with baking parchment, so the pancakes can be separated easily once frozen.
This post has been adapted from a post originally published on my other blog Recipes Made Easy
Have you made this recipe? I would love to hear from you. Did you enjoy it, did you change anything? Leave a comment and rate the recipe. Comments may be held for moderation before publishing.